Carrot Cupcakes With Cinnamon Cream Cheese Frosting Recipe

Name: Carrot Cupcakes With Cinnamon Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup All-purpose Flour, Spooned And Leveled; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 3/4 teaspoons Salt; 1/2 teaspoons Ground Cinnamon; 1/4 teaspoons Ground Ginger; 1/4 teaspoons Ground Nutmeg; 3/4 cups (1 1/2 Sticks) Unsalted Butter, Melted; 1 cup Packed Light Brown Sugar; 1 whole Large Egg; 2 Tablespoons Lowfat Plain Yogurt; 1/2 teaspoons Vanilla Extract; 1-1/2 cup Grated Carrots (about 3 Or 4 Medium Carrots); 1/4 cups Diced Walnuts (optional); _____; Cinnamon Cream Cheese Frosting; 8 ounces, weight Organic Neufchatel Cheese, Room Temperature; 1/4 cups (1/2 Stick) Unsalted Butter, Room Temperature; 1 cup Confectioners Sugar; 1-1/2 teaspoon Vanilla Extract; 1/4 teaspoons Or 1/2 Teaspoon Ground Cinnamon

Servings: persons

1-1/2 cup All-purpose Flour, Spooned And Leveled
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
3/4 teaspoons Salt
1/2 teaspoons Ground Cinnamon
1/4 teaspoons Ground Ginger
1/4 teaspoons Ground Nutmeg
3/4 cups (1 1/2 Sticks) Unsalted Butter, Melted
1 cup Packed Light Brown Sugar
1 whole Large Egg
2 Tablespoons Lowfat Plain Yogurt
1/2 teaspoons Vanilla Extract
1-1/2 cup Grated Carrots (about 3 Or 4 Medium Carrots)
1/4 cups Diced Walnuts (optional)
_____
Cinnamon Cream Cheese Frosting
8 ounces, weight Organic Neufchatel Cheese, Room Temperature
1/4 cups (1/2 Stick) Unsalted Butter, Room Temperature
1 cup Confectioners Sugar
1-1/2 teaspoon Vanilla Extract
1/4 teaspoons Or 1/2 Teaspoon Ground Cinnamon

1
Cupcakes:
2
Preheat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners.
3
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; set aside.
4
In another large bowl, whisk together melted butter, brown sugar, egg, yogurt, and vanilla. Stir in carrots and walnuts (if using). Gradually add dry ingredients to the butter mixture until well combined. Divide among muffin tin. Bake for 25 minutes, rotating pan halfway through until a toothpick inserted in the center comes out clean.
5
Let cool on a wire rack in the pan for 5 minutes. Then remove from the pan to a wire rack to cool completely before frosting.
6
Cinnamon Cream Cheese Frosting:
7
Using an electric mixer, beat cream cheese, butter, and confectioners' sugar until smooth; beat in vanilla and cinnamon. Top each cupcake with 2 tablespoons of frosting and spread to cover. You can also pipe the frosting onto the tops of the cupcakes.

1304

kcal

Calories

Fat

133

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 21 ingredients. The key ingredients include: 1-1/2 cup All-purpose Flour, Spooned And Leveled, 1 teaspoon Baking Powder, 1/2 teaspoons Baking Soda, 3/4 teaspoons Salt, and more.

Yes, Carrot Cupcakes With Cinnamon Cream Cheese Frosting 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 Cupcakes With Cinnamon Cream Cheese Frosting

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