Carrot Cake Cupcakes with Cream Cheese Frosting

Alot of people loves Carrot cake, I made these for my second son’s football team so we the club can sell during the football matches. The kids loves it! Especially with Cream Cheese Frosting. This recipe is very easy and you dont need mixer 🙂

I N G R E D I E N T S

C U P C A K E S

  • 175gr all purpose flour
  • 1tsp baking soda
  • 1/4tsp salt
  • 1tsp ground cinnamon
  • 2 large eggs
  • 135gr granulated white sugar
  • 160ml vegetable oil
  • 1/2tsp vanilla extract
  • 160ml grated apple or crushed pineapple
  • 225gr finely grated raw carrots

C R E A M C H E E S E F R O S T I N G

  • 55gr butter at rooms temperatur
  • 155gr cream cheese at room temperatur
  • 250gr icing sugar sifter
  • 1/2tsp vanilla extract

H O W T O P R E P A R E

C U P C A K E S

  • Preheat oven to 180 degrees C and place rack in center of oven.
  • Lightly butter (or spray with a non stick vegetable spray) or line 12 muffin cups with paper liners.
  • In a large bowl whisk together the flour, baking soda, salt, and ground cinnamon.
  • In another large bowl whisk the eggs until lightly beaten
  • Then whisk in the sugar, oil, and vanilla extract until slightly thickened. Fold in the applesauce and grated carrots
  • Then fold this mixture into the flour mixture until incorporated
  • Evenly fill the 12 muffin cups with the batter and bake about 20 – 23 minutes or until a toothpick inserted into the center of a cupcake comes out clean
  • Remove from the oven, place on a wire rack, and let cool completely before frosting.

C R E A M C H E E S E F R O S T I N G

  • In the bowl of your electric, or with a hand mixer, beat the butter and cream cheese until very smooth and creamy
  • Add the powdered sugar and beat until fully incorporated and smooth
  • Beat in the vanilla extract
  • Add more confectioners sugar if needed
  • Pipe the frosting on the top of each cupcake
  • Serve immediately or cover and refrigerate the cupcakes until serving time. Can be stored in the refrigerator for several days.
  • (Make sure that the butter and cream cheese are at room temperature to prevent lumps and beat the ingredients together until creamy smooth.
  • Makes 12 cupcakes.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s