The Best Carrot Cake Cupcakes with Cream Cheese Frosting

In the next few days I’ll share some pics from the real shower including of my sister’s baby boy belly which will probably melt your face off. Is that exploitative? Please friends, come back to see pictures of my sister’s adorable (clothed) belly. Not weird at all. Mmmhm.

For today, you get this recipe, which is basically the whole reason I hosted the shower. I mean, babies are cute and everything, but CUPCAKES.


Go forth.

The Best Carrot Cake Cupcakes with Cream Cheese Frosting

RECIPE BY: Lindsay from

For the cupcakes;
  • 1 cup flour
  • 3/4 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups grated carrots (heaping)
  • 2/3 cup oil
  • 2 eggs, beaten
For the frosting;
  • 4 ounces cream cheese
  • 4 tablespoons butter
  • 2+ cups powdered sugar
  • 1 teaspoon vanilla

  1. Preheat the oven to 350 degrees. Combine the flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl. In a separate bowl, combine the grated carrots and the oil. Slowly add the flour mixture, stirring until just mixed. Add the beaten eggs and stir a few times (like 15 or less around the bowl – the fewer the better)!
  2. Grease a muffin tin or use paper liners. Scoop the batter into a muffin tin, filling each muffin tin about 2/3 of the way up the side. Bake for 13 minutes, check how they’re doing, and add a few minutes if necessary. I find that the baking time varies greatly with oven, so just check for the right golden brown color and springy tops. Allow the cupcakes to cool.

Read The Full Recipe in The Source (Thank You For The Source):

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