By jamie mcdowell
Carrot Cake Cupcakes
12 steps
Cook:22min
carrot cakes cupcakes perfect for easter 🥕
Updated at: Fri, 29 Mar 2024 23:35:26 GMT
Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
37
High
Nutrition per serving
Calories416.2 kcal (21%)
Total Fat20.5 g (29%)
Carbs55.4 g (21%)
Sugars41.4 g (46%)
Protein4.1 g (8%)
Sodium240.4 mg (12%)
Fiber1 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
1 ½ cupsflour
1 tspcinnamon
½ tspground nutmeg
¼ tspground cloves
½ tspground ginger
½ tspsalt
1 tspbaking powder
¼ tspbaking soda
½ cupbutter
soft
¾ cupbrown sugar
¼ cupsugar
2eggs
1 tspvanilla extract
¼ cupsour cream
1 ½ cupshredded carrots
â…“ cupbutter
soft
8 ozcream cheese
room temp
½ tspvanilla extract
½ tspsalt
2 ½ cupspowdered sugar
Instructions
Step 1
Preheat oven to 350 and line cupcake tins with liners.
Step 2
Combine flour, cinnamon, nutmeg, ginger, cloves, salt, baking powder, and baking soda.
Step 3
In a separate bowl, cream together 1/2 cup soft butter, brown sugar, and sugar.
Step 4
Mix in eggs, vanilla extract, and sour cream.
Step 5
Mix in shredded carrots.
Step 6
Gently fold dry ingredients into wet.
Step 7
Scoop batter into cupcake tins, filling 3/4 the way.
Step 8
Bake at 350 for 22 minutes.
Step 9
While cupcakes bake, make frosting: Beat together softened cream cheese and butter.
Step 10
Add in vanilla extract and salt, then slowly add in powdered sugar.
Step 11
Once cupcakes are out of the oven, let them cool for 30 minutes.
Step 12
Frost cupcakes, and enjoy!
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