Close
Ingredients
| all-purpose flour (unsifted): 2 cups |
| granulated sugar: 2 cups |
| baking soda: 2 tsp |
| ground cinnamon: 2 tsp |
| ground ginger: 1/2 tsp |
| canola oil - for salads, woks and light frying: 2 Tbl |
| eggs: 4 (large) |
| carrots: 4 (grated) |
| unsalted butter: 1 cup (softened) |
| cream cheese: 2 8oz packages (softened) |
| vanilla extract: 1 Tbl |
| powdered sugar (unsifted): 2 cups |
Carrot Cake Cupcakes with Cream Cheese Icing
Credit: AllRecipes
User rating:
"A moist carrot cake is topped with creamy cream cheese frosting."
-
Prep Time
20 min -
Cook Time
30 min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Grease 12 muffin cups with butter or line with paper liners.
- Sift flour, white sugar, baking soda, cinnamon, and ginger together in a large bowl.
- Beat canola oil and eggs into flour mixture with an electric mixer, beating each egg thoroughly before adding the next one.
- Stir carrots into mixture until well combined.
- Fill the prepared muffin cups about 2/3 full with carrot mixture.
- Bake in the preheated oven until cupcakes are lightly browned and a toothpick inserted into the middle of a cupcake comes out clean, 30 to 40 minutes. Let cupcakes cool completely.
- Beat unsalted butter and cream cheese together with an electric mixer on high speed in a bowl until fluffy. Reduce mixer speed to low and beat in vanilla extract and confectioners' sugar until combined. Increase speed to high, and beat until the frosting is fluffy, about 3 more minutes.
- Fill a pastry bag with the cream cheese frosting and pipe onto the cupcakes.