Carrot Cake Cupcakes with Cream Cheese Frosting
This easy cream cheese frosting recipe comes from a family recipe. This 10 minute carrot cupcake frosting is thick and creamy.
Ingredients
Carrot Cake Cupcake Ingredients
- 2 cups all-purpose flour
- 2 cups white granulated sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- ½ cup chopped walnuts for garnish (optional)
- 4 large eggs
- 1 cup unsalted butter, melted and slightly cooled
- ½ cup buttermilk
- 1 teaspoon pure vanilla extract
- 3 cups finely grated carrot
Cream Cheese Frosting Ingredients
- 3 ¼ cup powdered sugar
- 8 ounces cream cheese (softened)
- 1 stick butter (softened)
- 1 ½ teaspoons Vanilla Extract
Instructions
Carrot Cake Cupcakes Directions
- Preheat the oven to 350 °F
- Mix all the dry ingredients and the chopped walnuts if using in a large bowl and whisk to incorporate.
- In a separate mixing bowl combine the eggs, melted butter, buttermilk and vanilla extract. Whisk well to blend.
- Pour the wet ingredients into the bowl of dry ingredients. Stir with a wooden spoon for about 2 minutes until completely combine.
- Fold in the grated carrots.
- Fill cupcake liners ¾ full.
- Bake 22 minutes or until the top springs back.
- Cool 5 minutes and move to cooling rack.
- Cool completely before frosting.
Cream Cheese Frosting Directions
- Beat the cream cheese and butter together until smooth.
- Add vanilla extract and beat for one minute on high.
- Add powdered sugar one cup at a time. Beating until smooth in between each cup of sugar. After the 3rd cup of powdered sugar check the consistency.
- Add remaining ¼ cup of sugar if needed.
- Chill for two hours or overnight before using.
- Use a piping bag and a large star tip to decorate the cupcakes with the frosting.
- Refrigerate if not serving immediately.
- Make about 24 cupcakes.
Recipe Expert Tips
- Cream cheese: Cream cheese should be room temperature.
- Softened butter: The butter should be room temperature and very soft so it will beat into the cream cheese and powdered sugar lump free.
- Makes: This recipe makes enough cream cheese frosting to frost 24 cupcakes.
- Nutritional values: Are for a thick layer of frosting on one cupcake. Does not include the cupcake.
Nutrition
Serving: 1CupcakeCalories: 339kcalCarbohydrates: 44gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 72mgSodium: 278mgPotassium: 109mgFiber: 1gSugar: 34gVitamin A: 3208IUVitamin C: 1mgCalcium: 34mgIron: 1mg
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