RECIPES CAKES

Frosted Carrot Cake Cupcakes

Summary

Servings 12
Time Needed Prep
Cook
Ingredients 14
Difficulty Medium

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Ingredients

  • Cupcakes
  • 1 cup Plain Flour
  • 2/3 cup Brown Sugar packed
  • 1.5 tsp Cinnamon
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1.75 cups Grated Carrot
  • 2/3 cup Coconut Oil
  • 2 Eggs eaten
  • Frosting
  • 120 g Cream Cheese
  • 2 cups Icing Sugar
  • 1.5 tsp Vanilla Bean Paste
  • 70 g Butter soft

Nutrition Information

Qty per
95g serve
Qty per
100g
Energy 240.28756366843kcalcal 252.60519524128kcalcal
Protein 2.3737694625084gg 2.4954537362664gg
Fat (total) 21.315938485265gg 22.408637053941gg
 - saturated 15.670499924248gg 16.47380177509gg
Carbohydrate 10.448862200778gg 10.984492230813gg
 - sugars 7.225606027939gg 7.5960053594064gg
Dietary Fibre 0.77gg 0.80947177359617gg
Sodium 140.49826940035mgmg 147.70049781649mgmg

Nutritional information does not include the following ingredients: Brown sugar, Grated carrot

Please Note - Nutritional information is provided as a guide only and may not be accurate.

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.

Method

  1. Preheat oven to 180 degrees and line a muffin tin with paper liners.

  2. In a bowl, mix together the flour, brown sugar, cinnamon, baking soda and baking powder. In another bowl combine the carrot and the oil.

  3. 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.

  4. 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.

  5. 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.

  6. 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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About Author

Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at BarefootBeachBlonde.com, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

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