Name: Carrot Cupcake with Cinnamon Cream Cheese Frosting
Prep time: 25 min
Cook time: 25 min
Yield: 30
Ingredients: All-purpose flour - 2 ½ cups; Ground cinnamon - 1 ½ teaspoons; Baking powder - 1 ¼ teaspoons; Baking soda - 1 teaspoon; Ground allspice - 1 teaspoon; Salt - ½ teaspoon; White sugar - 1 ½ cups; Brown sugar - ½ cup; Eggs - 4; Vegetable oil - 1 ½ cups; Shredded carrots - 1 ½ cups; Cream cheese, softened - 1 (8 ounce) package; Butter, softened - ½ cup; Confectioners' sugar - 3 cups; Cinnamon - 1 teaspoon

Carrot Cupcake with Cinnamon Cream Cheese Frosting

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Carrot Cupcake with Cinnamon Cream Cheese Frosting

1. All-purpose flour - 2 ½ cups

2. Ground cinnamon - 1 ½ teaspoons

3. Baking powder - 1 ¼ teaspoons

4. Baking soda - 1 teaspoon

5. Ground allspice - 1 teaspoon

6. Salt - ½ teaspoon

7. White sugar - 1 ½ cups

8. Brown sugar - ½ cup

9. Eggs - 4

10. Vegetable oil - 1 ½ cups

11. Shredded carrots - 1 ½ cups

12. Cream cheese, softened - 1 (8 ounce) package

13. Butter, softened - ½ cup

14. Confectioners' sugar - 3 cups

15. Cinnamon - 1 teaspoon

How to cook deliciously - Carrot Cupcake with Cinnamon Cream Cheese Frosting

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper liners.

2. Stage

Whisk flour, 1 1/2 teaspoons cinnamon, baking powder, baking soda, allspice, and salt together in a bowl. Beat white sugar, brown sugar, and eggs together in another bowl until light and creamy. Add oil to sugar mixture and beat until combined. Gradually stir flour mixture into sugar mixture until batter is just-combined; fold in carrots. Spoon batter into prepared muffin cups, filling each 3/4 full.

3. Stage

Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

4. Stage

Beat cream cheese and butter together in a bowl until light and fluffy. Add confectioners' sugar 1 cup at a time, beating well after each addition, until desired frosting consistency is reached. Beat 1 teaspoon cinnamon into frosting. Spread frosting over cooled cupcakes.