Carrot Cupcakes with Cream Cheese Frosting Recipe

Get ready for spring with these moist carrot cupcakes topped with the best cream cheese frosting and candy melt carrots.  

INGREDIENTS

FOR THE CUPCAKES: – 4 large egg – 2 cups sugar – 1 cup vegetable oil – 2 cups all-purpose flour – 1 teaspoon baking soda – 1 teaspoon baking powder – 2 teaspoons ground cinnamon – 1 teaspoon ground allspice – 1/2 teaspoon salt – 3 cups lightly packed grated carrot FOR THE FROSTING: – 2 (8-oz.) packages cream cheese, at room temp – 1 cup unsalted butter, at room temp – 1 Tablespoon vanilla extract – 4 cups confectioners’ sugar – Orange candy melt – Green candy melt

MAKE THE CUPCAKES:- Heat the oven to 325°F. Line a muffin tray with wrappers. Mix eggs, sugar, and vegetable oil in a stand mixer bowl with the paddle attachment.  

Step 1

INSTRUCTIONS

Mix flour, baking soda, baking powder, cinnamon, allspice, and salt in a medium basin. Add the flour mixture to the stand mixer and beat until mixed, then add the carrots.  

Step 2

Fill cupcake wrappers 2/3 full with batter and bake for 20–25 minutes until a toothpick inserted comes out clean. After baking, let the cupcakes cool on a rack while you make the frosting and toppings.  

Step 3

MAKE THE FROSTING:- In a stand mixer basin, beat cream cheese with a paddle attachment until smooth. Mix butter and vanilla. Cream confectioners' sugar. Icing reserve. Chill plastic-wrapped frosting before piping.   

Step 4

Wax paper for baking. Fill a plastic or piping bag with green candy melts. Pipe green carrots, trim tip. Melt orange candy melts in a plastic bag or piping bag. Half-cover each green stem's bottom with a carrot.  

Step 5

Set candy melts on baking sheet for 5 minutes in fridge. Use an offset spatula to carefully remove each carrot from the baking pan. Cover cupcakes with cream cheese frosting and candy melt carrots.  

Step 6

Nutrition

– Calories: 330kcal,  – Carbohydrates: 55g, – Protein: 2g,  – Fat: 11g,  – Saturated Fat: 7g,  – Cholesterol: 57mg,  – Sodium: 141mg,  – Potassium: 109mg,  – Fiber: 1g,  – Sugar: 44g,  – Vitamin A: 3540IU,  – Vitamin C: 1.2mg,  – Calcium: 27mg,  – Iron: 0.8mg

Cheesy Asparagus Pesto Pasta Recipe 

Also See

Also See