Carrot Cake Cupcakes with Cream Cheese Frosting

Name: Carrot Cake Cupcakes with Cream Cheese Frosting
Total time: 60 min
Ingredients: ¾ cups Canola oil; 1 cup Brown sugar; 2 ½ tsp Vanilla; 2 Egg; 2 Carrot, peeled grated chopped; 1 cup + 2 tbsp Flour; 1 tsp Baking powder; ½ tsp Baking soda; 1 ¼ tsp Cinnamon, ground; ¼ tsp Ginger, ground; ¾ tsp Salt; 5 oz Cream cheese, softened; 5 tbsp Butter, softened; 2 ½ cups Sugar

By Pinch of Yum · 60 min

Ingredients

Canola oil¾ cups
Brown sugar1 cup
Vanilla2 ½ tsp
Egg2
Carrot · peeled grated chopped2
Flour1 cup + 2 tbsp
Baking powder1 tsp
Baking soda½ tsp
Cinnamon · ground1 ¼ tsp
Ginger · ground¼ tsp
Salt¾ tsp
Cream cheese · softened5 oz
Butter · softened5 tbsp
Sugar2 ½ cups

Instructions

Preheat the oven to 350°F. Grease a muffin tin with nonstick spray.
Grate the carrots, then roughly chop them into small bits.
Whisk the oil, brown sugar, eggs and vanilla until combined. Fold in the carrots. Mix in the dry ingredients until just combined.
Fill each muffin cup about two-thirds full. Bake for 16 to 17 minutes. Press the centers gently; if they spring back, they're done. If not, bake 2 to 3 more minutes. (With paper liners, bake closer to 19 minutes.)
Beat the softened butter and cream cheese until smooth. Add the powdered sugar and vanilla and mix until smooth. If too soft to pipe, chill briefly to firm up.
Pipe the frosting onto the cooled cupcakes.

Summarized from Pinch of Yum's video. Watch it for the details.

Watch the recipe video Open the official recipe

More recipes with

Egg Ginger Carrot Brown sugar Cream cheese

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app