carrot Cupcakes

I made these really yummy carrot cupcakes for Easter, but honestly, they’re perfect for anytime of year. You also don’t have to put a frosting on them, but carrot cake and cream cheese is a match made in heaven anyways, so I decided to put a frosting on them. These are also super easy to make, and perfect for beginners! I decided to fill them with lots of carrots, nuts and raisins, but you don’t have to add in the nuts and raisins. 


Ingredients for the cupcakes:

  • 1 cup flour
  • 1 tsp. Baking powder
  • 1/2 tsp. Baking soda
  • 1 tsp. Cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp. Salt
  • 1/3 cup oil, melted butter, or ghee
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1/4 cup sour cream, yogurt, milk, or applesauce
  • 2 eggs
  • 1 tsp. Vanilla extract
  • 1 1/2 cups grated carrots
  • 1/3 cup nuts (optional; I used walnuts or pecans)
  • 1/3 cup raisins (optional)

Ingredients for the Cream Cheese Frosting:

  • 8 oz (1 package) of cream cheese room temperature, softened
  • 1 stick (1/2 cup) unsalted room temperature butter
  • 1 1/2 cups sifted powdered sugar
  • 1 tsp. Vanilla extract

Notes:

  • Instead of all the spices, you can use pumpkin pie spice
  • If you don’t have white sugar, then you can do 1 cup of brown sugar, or you can do 1 cup of white sugar. I like using brown sugar because it adds flavor and moisture.
  • Using sour cream in recipes always makes everything really nice and moist, which is why I always add it in muffins and cupcakes.
  • You can either use sour cream, yogurt, milk, or applesauce, either one will work fine. If you have none then cream with water will do the job. 
  • If you don’t have cream cheese, you can also just top them with a regular vanilla frosting.
  • I made this recipe in my stand mixer, but you can also use a hand mixer, or make the recipe by hand.
  • I use an ice cream scoop when dividing the batter, but you don’t have to.
  • Leave your cream cheese and butter out so that they’re room temperature when you’re going to make the frosting.
  • I used an open star 1m tip to frost my cupcakes, but feel free to use whatever piping tip you want. 

Directions for the Cupcakes:

  • Preheat the oven to 350 and line your muffin pan
  • Whisk together all of the dry ingredients (flour, baking powder and soda, spices, and salt)
  • Whisk together the oil and sugar
  • Add in the sour cream
  • Then the vanilla extract and eggs
  • Then mix in the grated carrots
  • Add in the dry ingredients, and mix in on a low speed.
  • Divide the batter in the muffin cups and bake it at 350 for about 20 minutes.
  • Take them out of the oven and let them cool before making the frosting.

Directions for the Cream Cheese frosting:

  • Beat the cream cheese and butter together for 2 minutes until they’re smooth
  • Add in the powdered sugar and the vanilla
  • Beat it until it’s nice and smooth
  • Once the cupcakes are cool, you can frost them. 

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