CARROT CAKE CUPCAKES

Serves: 12
CARROT CAKE CUPCAKES

CARROT CAKE CUPCAKES

Ready in: 1 HourTotal time: 1 Hour
My favorite cake in perfect portions.

Ingredients

  • 2 cups granulated sugar
  • 1 1/3 cups vegetable oil
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons kosher salt
  • 3 cups shredded carrots
  • 1 cup chopped walnuts, toasted
  • FOR THE FROSTING
  • 3/4 pound cream cheese at room temperature
  • 1/2 pound unsalted butter at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 pound confectioners' sugar

Instructions

  1. Preheat the oven to 400°F. Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, one at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the shredded carrots and toasted walnuts to the remaining flour, mix well and add to the batter. Mix until just combined.
  2. Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake for 10 minutes, then reduce oven temperature to 350°F and bake for another 30 minutes, or until a cake tester inserted into the center of each muffin comes out clean. Cool the cupcakes on a rack.
  3. For the frosting, beat the cream cheese, butter, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth. When the cupcakes are cool, frost them generously and serve.
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CARROT CAKE COOKIES