Carrot Cake Cupcakes with Cream Cheese Frosting June 14, 2007
This is an old recipe that I found on line and have tweaked over the years. You can double the recipe to make two 9-inch layers or a 13×19 sheet. The cooking time for those is about 45 minutes. The batter is easily made in a bowl with a mixing spoon - no mixer required!
Ingredients:
- 1 cup flour (5 oz)
- 3/4 cup + 2 Tbs packed light brown sugar (5 1/2 oz)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 2 eggs
- 1 1/2 cups grated carrots
- 1/2 cup finely chopped walnuts
Directions:
- Preheat oven to 350 degrees.
- Mix together dry ingredients (flour through salt).
- Add oil and mix thoroughly.
- Add eggs one at a time, mixing well after each addition.
- Stir in carrots and nuts.
- Scoop batter into muffin cups, filling each 3/4 full.
- Bake for 15-25 minutes or until a toothpick inserted in center comes out clean. Bakeing time will vary based on the size of cupcakes you are making.
Frosting
Ingredients:
- 8 oz. cream cheese, room temp. (1 block)
- 4 Tbs unsalted butter, room temp. (1/2 stick)
- 1/2 tsp vanilla
- 2 cups powdered sugar (8 oz)
- pinch of salt
Directions:
- Beat together cream cheese and butter until fluffy.
- Add vanilla and beat until combined.
- Add powdered sugar and salt. Beat until smooth.
Makes approximately 12 cupcakes or 24 mini cupcakes.