Carrot Cake Cupcakes With Cream Cheese Icing Recipe

Name: Carrot Cake Cupcakes With Cream Cheese Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 cups white sugar; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 2 tablespoons canola oil; 4 large eggs; 4 large carrots, grated; 1 cup unsalted butter, softened; 2 (8 ounce) packages cream cheese, softened; 1 tablespoon vanilla extract; 2 cups confectioners' sugar

Servings: persons

2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
2 tablespoons canola oil
4 large eggs
4 large carrots, grated
1 cup unsalted butter, softened
2 (8 ounce) packages cream cheese, softened
1 tablespoon vanilla extract
2 cups confectioners' sugar

1
Preheat oven to 350 degrees F (175 degrees C).
2
Grease 12 muffin cups with butter or line with paper liners.
3
Sift flour, white sugar, baking soda, cinnamon, and ginger together in a large bowl.
4
Beat canola oil and eggs into flour mixture with an electric mixer, beating each egg thoroughly before adding the next one.
5
Stir carrots into mixture until well combined.
6
Fill the prepared muffin cups about 2/3 full with carrot mixture.
7
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.
8
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.
9
Fill a pastry bag with the cream cheese frosting and pipe onto the cupcakes.

1838

kcal

Calories

Fat

262

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 cups white sugar, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, and more.

Yes, Carrot Cake Cupcakes With Cream Cheese Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake Cupcakes With Cream Cheese Icing

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