Carrot Cupcakes with Cream Cheese Frosting
(Makes 12 cupcakes)
1 cup sugar
3/4 cup vegetable oil
1 teaspoon salt
1-1/2 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
1-1/2 cups grated carrot (grated on the large holes of a box grater)
1/2 cup finely chopped nuts (optional)
Preheat the oven to 350⁰ F. Line a 12-count cupcake pan with cupcake liners.
In a large bowl, mix all the cupcake ingredients together until well blended. Divide the batter evenly into the lined cupcake pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before adding the icing.
Cream Cheese Frosting
(Enough for 12 cupcakes)
1 (8 ounce) package cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1 cups confectioners' sugar
Using an electric mixer, beat all the icing ingredients together until smooth.
Spread the icing on with a small spatula or knife or use fill a pastry bag and pipe the icing on. If you would like to decorate the cupcakes with a mini carrot design, reserve a small amount of the icing and color with orange and green gel colors.
The cupcakes in the photo above were frosted using an Ateco #828 Open Star tip.
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Carrot cupcakes are soft and moist and a perfect addition to your dessert table any time of year. Add the cream cheese frosting or just serve them plain or with a dusting of confectioners' sugar for an easy weeknight treat.
DESSERTS > CUPCAKES > CARROT CUPCAKES
PERFECT PIPING TIP FOR ICING CUPCAKES