Empty My Fridge
Easy Carrot Cake Cupcakes Recipe
Ingredients
- Flour1 ¼ cups
- Baking powder1 tsp
- Baking soda1 tsp
- Salt¾ tsp + 1 pinch
- Cinnamon · ground¼ tsp
- Ginger · ground¼ tsp
- Nutmeg · ground¼ tsp
- Vegetable oil¾ cups
- Sugar6 ½ cups
- Brown sugar⅓ cups
- Egg2
- Vanilla2 tsp
- Walnut · chopped½ cups
- Carrot · grated2 cups
- Cream cheese1
- Butter½ cups
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a large bowl.
- Whisk the oil, both sugars, eggs and vanilla in a medium bowl until well combined. Pour into the dry ingredients and stir with a spatula until almost combined.
- Add the carrots and walnuts and stir until evenly distributed with no flour streaks left. Divide the batter among the liners, filling them about three-quarters full.
- Bake for 17 to 20 minutes, until the centers feel springy or a wooden toothpick inserted in the center comes out clean. Cool a few minutes in the pan, then finish cooling on a wire rack.
- Beat the cream cheese, butter and salt on medium speed until smooth, about 1 minute. On low speed, gradually add the powdered sugar. Scrape down the bowl, add the vanilla and beat on medium speed until light and fluffy, about 1 minute.
- Spread the frosting over the cooled cupcakes with a spatula, or pipe it on with a piping bag and decorative tip.
Summarized from Preppy Kitchen's video. Watch it for the details.
More recipes with
EggGingerCarrotBrown sugarCream cheeseWalnut
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.