CARROT CAKE CUPCAKE RECIPE

Carrot cake cupcakes are moist, flavorful cakes topped with rich cream cheese frosting. Share this recipe with your friends and family for Easter or birthdays!

Ingredients

Carrot Cake Cupcakes

  • 1 1/4 cup (156 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 pound (about 2 cups) shredded carrots
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar, packed
  • 2 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (187 g) vegetable oil or canola oil

Cream Cheese Frosting

  • 1 cup (225 g or 8 oz package) cream cheese, softened, but still cool
  • 1/4 cup (57 g or 1/2 stick) unsalted butter, softened, but still cool
  • 1 cup (120 g) confectioners’ sugar, sifted
  • 1/2 teaspoon pure vanilla extract

CARROT CAKE CUPCAKE RECIPE #cupcakerecipes

Instructions

Carrot Cake Cupcakes

  1. Preheat oven to 350° F. Line a standard muffin tin with paper liners and set aside. This recipe makes 14 cupcakes.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
  3. In the bowl of a stand mixer (or using a hand mixer), beat together granulated sugar, brown sugar and vegetable oil on medium speed until combined, about 1 minute. Add eggs and vanilla, and mix until incorporated, about 1 more minute.
  4. Full intructions visit @ifyougiveablondeakitchen

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