Fresh carrots and homemade cream cheese icing is the only way to go when it comes to making a carrot cake! These little cupcakes are never around long in my house.
Here’s what you’ll need:
For the cupcakes:
- 1 cup self-rising flour
- 3/4 cup sugar
- 1 tsp. cinnamon
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 and 1/2 cups carrots, grated
- 2/3 cup vegetable oil
- 2 eggs
For the icing:
- 1 cup cream cheese
- 1 cup butter
- 4+ cups powdered sugar
- 2 tsp. vanilla extract
Directions:
For the cupcakes:
- Preheat your oven to 350 degrees
- In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, and salt. In a separate bowl combine the grated carrots and vegetable oil. Slowly add the carrot mixture to the flour mixture and mix until combined.
- Beat two eggs into the batter and stir. For this step, the less you stir, the better. (About 12 times around the bowl!)
- Pour the batter into lightly greased mini-muffin pans. Fill the pans about 2/3 full. Put the cupcakes in the preheated oven and start on making the icing! The cupcakes should be done in 10-12 minutes.
For the icing:
- Combine the cream cheese, butter, and vanilla in a mixing bowl. (protip: Remember to let your cream cheese come to room temperature before you do this!)
- Add the powdered sugar little by little and stir simultaneously. Add more powdered sugar as you like, to taste. Transfer mixture into a plastic bag or tubing pipe for quick and beautiful icing!
- Make sure you wait until the cupcakes have cooled to ice them! Otherwise the icing will melt and your cupcakes won’t be perfect.
Enjoy!
[do_widget categories]
[do_widget id=search-4]