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Carrot Cupcake on Plate

Carrot Cake Cupcakes


  • Author: Cherie
  • Prep Time: 30 Mins
  • Cook Time: 20 Mins
  • Total Time: 50 minutes
  • Yield: 12 Cupcakes 1x

Description

Moist carrot cake cupcakes with light and delicate crumbs and topped with tangy cream cheese frosting – not too heavy for a mid-day sweet treat!


Ingredients

Scale

Cupcake:

  • 155g plain flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 120ml oil
  • 150g caster sugar
  • 55g brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp whole milk
  • 200g finely grated carrots

Frosting:

  • 82g cream cheese
  • 42g butter, softened
  • 60g icing sugar
  • 1/4 tsp vanilla

Instructions

Cupcake:

  1. Preheat oven to 175C. Prepare cupcake pan by placing liners.
  2. In a mixing bowl, whisk together flour, ground cinnamon, ground nutmeg, baking soda, baking powder and salt.
  3. In another bowl, whisk together oil, both sugar, eggs, vanilla extract and milk. Add in grated carrot and mix well.
  4. Add the dry ingredients into the bowl of wet ingredients. Mix till there is no trace of flour left. Do not over-mix.
  5. Scoop batter into prepared cupcake pan, filling about 3/4 full.
  6. Bake in preheated oven at 175C for 18-20 mins, or until an inserted skewer comes out clean.
  7. Cool completely before frosting.

Frosting:

  1. Using a handheld mixer, beat together cream cheese and butter.
  2. Sift in icing sugar and mix well.
  3. Whisk in vanilla extract.
  4. Frost and decorate cooled cupcakes as desired. Once frosting is done, let chill in the fridge for at least 30 mins for frosting to firm up (or overnight).

Keywords: Cupcake

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