Carrot Cake Cupcakes

 
INGREDIENTS for the CUPCAKE
 
1 1/3 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly ground nutmeg
1 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 cup white sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
2 cups finely grated carrots
 
INGREDIENTS for the ICING
 
1/4 cup cream cheese softened
2 tablespoons butter softened
1 teaspoon vanilla extract
1 1/2 cup powdered sugar
 
DIRECTIONS for the CUPCAKE
 
1. Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with paper muffin cups.
 
2. In a bowl, combine flour, cinnamon, nutmeg, baking soda, baking powder and salt.
 
3. In a large bowl, beat together eggs and sugar with a mixer for 2 minutes or until it becomes lighter in color and a little frothy. Add the vegetable oil, vanilla and carrot and mix with a spoon.
 
4. Fold the flour mixture into the egg mixture and combine. Fill the 12 muffin cups to the top with the batter. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
 
DIRECTIONS for the ICING
 
1. In a medium sized bowl with a hand mixer, beat together the cream cheese and butter. Once combined, beat the vanilla in. Add the powdered sugar little by little until smooth.
 
2. Frost the cupcakes once they have cooled to room temperature.
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