Carrot Cake Cupcakes

You may be saying to yourself, "But David, these do not look like carrot cake cupcakes!" I know, I know. They look more like rolls with melted Velveeta. But I promise you they are yummy carrot cake cupcakes. My decorating vision was not well executed. I've always decorated carrot cake with little carrots made of frosting but this time I wanted to do something different. I got a little carried away with the drizzling of the orange frosting. I blame the mimosa I was drinking! Oh well. They taste fantastic so that's all that matters.

Printable Recipe

INGREDIENTS for the CUPCAKE

1 1/3 cup all-purpose flour
1 1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1 1/2 teaspoon baking soda
1 1/4 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 cup white sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
2 cups finely grated carrots

INGREDIENTS for the ICING

1/4 cup cream cheese softened
2 tablespoons butter softened
1 teaspoon vanilla extract
1 1/2 cup powdered sugar

DIRECTIONS for the CUPCAKE

1. Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with paper muffin cups.

2. In a bowl, combine flour, cinnamon, nutmeg, baking soda, baking powder and salt.

3. In a large bowl, beat together eggs and sugar with a mixer for 2 minutes or until it becomes lighter in color and a little frothy. Add the vegetable oil, vanilla and carrot and mix with a spoon.

4. Fold the flour mixture into the egg mixture and combine. Fill the 12 muffin cups to the top with the batter. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.

DIRECTIONS for the FROSTING

1. In a medium size bowl with a hand mixer, beat together the cream cheese and butter. Once combined, beat the vanilla in. Add the powdered sugar little by little until smooth.

2. Frost the cupcakes once they have cooled to room temperature.

3. Decorate them differently than I did. Ha!

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