Carrot Cupcake with Cinnamon Cream Cheese Frosting

Name: Carrot Cupcake with Cinnamon Cream Cheese Frosting
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 2.5 cups all-purpose flour; 1.5 teaspoons ground cinnamon; 1.25 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon ground allspice; 0.5 teaspoon salt; 1.5 cups white sugar; 0.5 cup brown sugar; 4 eggs; 1.5 cups vegetable oil; 1.5 cups shredded carrots; 1 (8 ounce) package cream cheese, softened; 0.5 cup butter, softened; 3 cups confectioners' sugar; 1 teaspoon cinnamon

4.8

(20)

13 Reviews

4 Photos

This is a simple carrot cupcake that is moist and great for people who don't like nuts! I use about half a bag of baby carrots and chop them in a food processor.

Submitted by Ilovecookies78

Published on June 19, 2020

4

Prep Time:

25 mins

Cook Time:

20 mins

Total Time:

45 mins

Servings:

30

Yield:

30 cupcakes

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Ingredients

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Original recipe (1X) yields 30 servings

2 ½ cups all-purpose flour
1 ½ teaspoons ground cinnamon
1 ¼ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
½ teaspoon salt
1 ½ cups white sugar
½ cup brown sugar
4 eggs
1 ½ cups vegetable oil
1 ½ cups shredded carrots

Frosting:

1 (8 ounce) package cream cheese, softened
½ cup butter, softened
3 cups confectioners' sugar
1 teaspoon cinnamon

Directions

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

44 home cooks made it!

Nutrition Facts (per serving)

300	Calories
17g	Fat
35g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 30
Calories 300
% Daily Value *
Total Fat 17g	22%
Saturated Fat 6g	28%
Cholesterol 41mg	14%
Sodium 160mg	7%
Total Carbohydrate 35g	13%
Dietary Fiber 1g	3%
Total Sugars 26g
Protein 3g	5%
Vitamin C 0mg	0%
Calcium 32mg	2%
Iron 1mg	4%
Potassium 56mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Carrot Cupcake with Cinnamon Cream Cheese Frosting

Ingredients

Directions

Nutrition Facts (per serving)

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