Carrot Cupcakes with Icing
Posted by Violet P
Raisins, Ground Cinnamon, Salt, Ginger, Nutmeg, Eggs, Baking Soda, Confectioners' Sugar, Baking Powder, Vegetable Oil, Sugar, Walnuts, All-Purpose Flour, Carrots
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Carrot Cupcakes with Icing Recipe
These carrot cupcakes are moist and flavorful, with a delectable cream cheese icing that elevates them to new heights. This is ideal for a sweet treat or a special occasion.
Ingredients
- 1/2 cup raisins
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 2 eggs
- 1 teaspoon baking soda
- 4 oz cream cheese, 1/4 cup unsalted butter, 1 teaspoon vanilla extract, 2 cups confectioners' sugar
- 1 teaspoon baking powder
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup chopped walnuts
- 1 cup all-purpose flour
- 2 cups grated carrots
Time Needed
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Instructions
- Preheat the oven to 350°F.
- Use paper liners to line a 12-cup muffin tin.
- Combine the grated carrots, flour, sugar, oil, eggs, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a large mixing bowl.
- Combine thoroughly.
- Mix in the chopped walnuts and raisins until thoroughly combined.
- Divide the batter among the muffin cups in an even layer.
- Bake the cupcakes for 20-25 minutes, or until a toothpick inserted into the centre comes out clean.
- Make the icing while the cupcakes are baking.
- Cream together the cream cheese, butter, and vanilla extract in a medium mixing bowl until smooth.
- Gradually beat in the confectioners' sugar until the cream cheese mixture is smooth and creamy.
- Before icing the cupcakes, let them cool completely.
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