Carrot Cake Cupcakes recipe

These Carrot Cake Cupcakes have a Brown Sugar Cream Cheese Frosting that is heavenly. These moist cupcakes have just the right amount of spice, and will be perfect for any Spring or Easter celebrations.

Servings 18

INGREDIENTS
Cupcakes:

1 1/4 cups flour
1/2 + 1/8 tsp baking soda
1/2 + 1/8 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1 cup sugar
2 eggs
1/2 cup canola oil
1/4 cup sour cream
1/2 tsp vanilla
1 1/2 cups finely grated carrots

Frosting:

8 oz cream cheese softened
1/2 cup butter softened
2/3 cup brown sugar
2 tsp vanilla
dash of salt
3 cups powdered sugar (more or less, if needed)

INSTRUCTIONS

Whisk together flour, soda, baking powder, cinnamon, and salt in a small bowl. Set aside.
In a large mixing bowl, beat sugar, eggs, and oil till thick and foamy, 1-2 minutes. Add the sour cream, vanilla, and carrots and mix well. Add the dry ingredients and stir till just blended.
Fill paper lined cupcake pans half full. Bake at 350° for 18-20 minutes. Cool completely.
For frosting, beat together cream cheese, butter, and brown sugar till smooth. Let sit for 5-10 minutes till brown sugar dissolves completely. Add vanilla, salt, and enough powdered sugar to make a frosting thick enough to pipe. Use a large star tip to frost cupcakes.

Original recipes kindly visit lilluna.com.