Partial Ingredients

Everyday Style & Recipes. Est. 2010

Carrot Cake Cupcakes with Cream Cheese Frosting

by

Carrot Cake Cupcakes with Cream Cheese Frosting

The other day I just up and got a craving for carrot cake. It kind of came out of nowhere and I didn’t really have the right pan for carrot sheet cake, hence the cupcakes. Cupcakes that aren’t too sweet with a little bit of tanginess are my favorite kind. These babies had just the right amount of bite from the cream cheese and the carrot cake portion had a light, fluffy texture. Minus the task of shaving and grating the carrots (not bad at all really), these cupcakes came together quickly and easily. I got a bit cocky with my spice grinder thinking I could go and make my own powdered sugar (I happened to be out) for the frosting-haaa. No such luck and back to the store I went for powdered sugar (Protip: just buy the real stuff.) Make sure to have the cakes cooled completely before frosting, that way it will remain firm. I personally like the cake portion to be a bit taller so this batch yielded 9 large cupcakes but you can portion it out smaller which yields 1 dozen.

Carrot Cake Cupcakes with Cream Cheese Frosting

Print

Carrot Cake Cupcakes with Cream Cheese Frosting

Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings 12
Calories 130 kcal

Ingredients

  • 1/2 cup all purpose flour
  • 1/2 cup wheat flour
  • 3/4 cup granulated sugar
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 cups heaped grated carrot
  • 1/2 cup melted butter or 2/3 cup oil
  • 2 eggs lightly beaten

For the Frosting

  • 4 oz cream cheese
  • 4 tbsp butter softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350F.
  2. Combine flours, sugar, cinnamon, baking soda, baking powder, and salt in a medium bowl.
  3. In a separate bowl, combine the butter and carrot.
  4. Slowly add the flour mixture to the butter/carrot mixture, stirring until just combined.
  5. Add the eggs and stir to combine a few times, don't over-mix.
  6. Scoop the batter into muffin liners (I like to fill mine up to the top or you can do 2/3 full).
  7. Bake 13-16 minutes, checking at 13 minutes for doneness. The tops should be golden brown. Do the toothpick test and add more minutes if necessary as oven temperatures can vary.
  8. Remove from the oven and let cool on a rack.
  9. For the frosting, blend the cream cheese, butter and vanilla until smooth.
  10. Slowly beat in the powdered sugar until completely smooth. Transfer to a plastic bag for piping.
  11. Frost the cupcakes once they have cooled completely.

Save