carrot cake cupcakes

Name: Carrot Cake Cupcakes
Prep time: 30 min
Cook time: 15 min
Yield: 12
Cuisine: American
Ingredients: ## FROSTING; 8 ounce(s) cream cheese; 4 tablespoon(s) butter, at room temp; 1/2 teaspoon(s) vanilla extract; 1 1/2 cup(s) powdered sugar; ## CUPCAKE BATTER; 1 cup(s) walnuts or pecans, chopped; 1 1/2 cup(s) all-purpose flour; 1 teaspoon(s) ground cinnamon; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 1/4 teaspoon(s) nutmeg; 1 cup(s) brown sugar; 1/2 cup(s) vegetable oil; 1 large egg; 2 cup(s) grated carrots

22 Pinches 2 Photos

Darci Juris

Scottsdale, AZ

Updated on May 5, 2020

Sometimes making a full cake is just too much, and all you want is a baby cupcake to enjoy. This recipe is an easy way to achieve that. Serve for birthday parties, or to let a friend know you care.

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Carrot cake cupcakes with cream cheese frosting swirl

prep time 30 Min

cook time 15 Min

method Bake

yield 12-14 cupcakes

Ingredients

FROSTING
8 ounces cream cheese
4 tablespoons butter, at room temp
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar
CUPCAKE BATTER
1 cup walnuts or pecans, chopped
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1 cup brown sugar
1/2 cup vegetable oil
1 large egg
2 cups grated carrots

How To Make carrot cake cupcakes

Step 1

Preheat oven to 350 degrees. Line muffin tin with paper or silicone liners.

Step 2

Whisk together the flour, cinnamon, salt, baking powder, baking soda and nutmeg. Set aside
Step 3

In a medium bowl, whisk together the sugar, oil and egg. Fold in the carrots and nuts.
Step 4

Add the carrot mixture to the flour mixture. Stir to combine.
Step 5

Spoon into muffin liners. Bake for approximately 12-15 minutes, or until toothpick comes out clean.
Step 6

Meanwhile, make the frosting by mixing all ingredients together. Set aside.
Step 7

Once cupcakes are done, cool for 10 minutes on rack, then remove from muffin pan and cool completely.
Step 8

Once cool, frost cupcakes. To achieve the "swirl" frosting, add the frosting mixture to a ziploc bag. Squeeze all the frosting to one corner of the bag and make sure to release all the air before tightly closing bag. Cut off a small tip from the corner that you squeezed the frosting to, and gently squeeze frosting onto cupcake in a circular motion.
Step 9

I recommend refrigerating cupcakes until ready to serve. ENJOY!
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