When you need to make a batch of cupcakes that definitely impresses, these Frosted Carrot Cake Cupcakes are the best choice. They’re a modern twist on the classic carrot cake, topped with a stunningly smooth cream cheese frosting. People will beg for these cupcakes once they’ve tried them, trust us on that.
Frosted Carrot Cake Cupcakes
Moist and spiced carrot cupcakes topped with creamy frosting, perfect for birthdays, holidays, or any special occasion.
4
servings15
minutes50
minutes240
kcal1
hour5
minutesKeep the screen of your device on
Ingredients
- Cupcakes
1 cup Plain flour
0.66 cup Brown sugar-packed
1.5 tsp Cinnamon
1 tsp Baking soda
.5 tsp Baking powder
1.75 cups Grated carrot
0.66 cup Coconut oil
2 Eggs-eaten
- Frosting
120 gram Cream cheese
2 cups Icing sugar
1.5 tsp Vanilla bean paste
70 gram Butter-soft
Directions
- Preheat oven to 180 degrees and line a muffin tin with paper liners.
- In a bowl, mix together the flour, brown sugar, cinnamon, baking soda and baking powder. In another bowl combine the carrot and the oil.
- Slowly add the flour mixture to the wet carrot mix, stirring until just combined. Add the beaten eggs and combine, stirring as little as possible.
- Spoon the picture into the paper liner, filling them about 2/3 of the way. Bake for 15-20 minutes, or until golden brown and springy on the top. Allow to cool.
- While the cupcakes are cooling, blend together the cream cheese, butter, and vanilla bean paste until nice and smooth. Then, very slowly beat in the sifted powdered sugar.
- Transfer the frosting into a ziplock bag or piping bag, and pipe evenly onto the cooled cupcakes. If frosting isn’t standing well, cool for a few hours before piping.
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