Well happy Tuesday to ya!
Carrot Cake Cupcakes are on the menu for today’s post. These suckers are super moist and just dense enough! Coupled with a dollop of Cream Cheese Icing and you’ve got a real winner here!
This is a recipe that I discovered on Pinterest from a website named lilluna.com. The motto for this website is “all things good” and boy does it deliver! Make sure you head over there sometime and check things out!
This recipe came with instructions to use a Brown Sugar Cream Cheese Frosting, which didn’t really appeal to me so I used a regular Cream Cheese Frosting recipe to top my cupcakes.
One thing I should mention is that I am the type of baker who isn’t a perfectionist. The treats that I bake are perfectly imperfect and that is the way I like it! I am no expert, I just bake cause I LOVE to!
Let’s get to the recipe shall we?
Here is a list of ingredients that you will need for this Carrot Cake Cupcake Recipe.
- 1 1/4 cup flour
- 1/2 tsp + 1/8 tsp baking soda
- 1/2 tsp + 1/8 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup sugar
- 2 eggs
- 1/2 cup oil
- 1/4 cup sour cream
- 1/2 tsp vanilla
- 1 1/2 cups of grated carrots
Combine flour, soda, baking powder, cinnamon, and salt in a bowl and set aside.
In a separate mixing bowl, beat sugar, eggs, and oil until it’s well combined and thick, so about 1-2 minutes. Add the sour cream, vanilla, and grated carrots and mix well.
Add the dry ingredients and stir ONLY UNTIL just blended.
Fill a paper lined cupcake pan are 3/4 full.
Set into the oven and bake at 350° for 18-20 minutes and VOILÀ.
Remove from the pan and let them cool completely!
Now it’s time to get the Cream Cheese Frosting ready. You will need…
- 8 ounces cold cream cheese
- 1/2 cup room temperature butter
- 1 cup powdered sugar
- 1 tsp vanilla
This Cream Cheese Frosting recipe derives from a website called dessertnowinnerlater.com. One thing I liked about this recipe is that is doesn’t require 3 or more cups of sugar!
Place the cream cheese into a bowl and beat it with a mixer until it becomes smooth.
Gradually add in the butter while continuing to blend until it is well mixed together. Add in the vanilla and powdered sugar and blend some more until it’s good and smooth.
You will want to leave the cupcakes cool completely before frosting otherwise it will be a big frosty mess. Here are my results…
Perfectly imperfect Carrot Cake Cupcakes! Just try and resist them lol!!!
If you love Carrot Cake, check out my Mom’s Carrot Cake and many other sweet treat recipes.
Until my next post,