Carrot Cupcakes with Cream Cheese Frosting
Serves: Makes Fifteen | Prep: 20 min | Cook: 12 min
Ingredients:
Carrot Cupcakes:
1 1/2 cups shredded carrots (about 2-3 carrots)
1/2 cup raisins
1 1/2 cups all-purpose flour, plus 1 Tbsp
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
2 eggs
1/2 cup light brown sugar
2/3 cup vegetable oil
1/2 tsp vanilla extract
Cream Cheese Frosting:
4 oz cream cheese, room temperature
1/4 cup butter, room temperature
1 tsp vanilla extract
2 cups powdered/icing sugar
Carrot Garnish:
1/2 Tbsp butter
1 carrot, peeled into long strips
Directions:
Preheat oven 350F/180C. Line or grease two muffin trays.
In a small bowl add raisins and 1 Tbsp flour, mix well, set aside.
In another bowl mix flour, cinnamon, nutmeg, baking soda, powder, and salt together.
In a large bowl stir shredded carrots, eggs, sugar, oil, and vanilla together with a wooden spoon. Add the flour mixture to the wet ingredients and mix, until combined. Stir in raisins. Scoop batter into the prepared muffin tins.
Bake for 12-15 minutes, until a toothpick inserted into the center of the cupcake comes out clean. Transfer to a wire rack and let cool completely.
Make the garnish by melting 1/2 Tbsp of butter in a skillet over medium heat. Add the peeled carrots stir and cook for 3-5 minutes, until tender. Remove and place on a paper towel lined plate. Let cool completely.
For the frosting add cream cheese, butter, and vanilla to a mixing bowl fitted with a paddle attachment. Blend on medium high speed for 5-7 minutes, until smooth. Lower the speed and slowly add the powdered/icing sugar. Gradually increase speed and let mix for 5-7 minutes, until light and creamy. Add the frosting to a piping bag with a rounded tip and pipe onto the cooled cupcakes and garnish with the cooked carrot strips or Edible Flowers.
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