CARROT CAKE CUPCAKES
These Moist Carrot Cake Cupcakes Have The Ideal Amount Of Spice, And Can Be Perfect For Any Easter Or Spring Celebrations!
Carrot Cake is one of the desserts that I do not make quite often for events that are arbitrary, and even for Easter. But each time I do, I recall how much I really like it. Talk about a way! I opted for creating cupcakes instead of an whole cake. They have been fun and fun to eat!
Topped with a brown sugar cream cheese frosting, these Carrot Cake cupcakes will be ideal for any Spring or Easter parties, and have just the ideal amount of spice!
Course Dessert
Cuisine American
Complete Time 35 minutes
Servings 18
Calories 341 kcal
ingredients
- 1 1/4 cups bread
- 1 teaspoon cinnamon
- 1/4 tsp salt
- 1 cup sugar
- 2 eggs
- 1/2 tsp vanilla
- 8 ounces cream cheese softened
- 1/2 cup butter softened
- 2/3 cup sugar
- 2 tsp vanilla
- Dash of salt
- 3 cups powdered sugar (more or not, if desired )
INSTRUCTIONS
- Whisk together flour, soda, baking powder, cinnamon, and salt in a bowl. Put aside.
- In a large bowl, beat eggs, sugar, and oil until simmer and thick minutes. Add carrots, vanilla, and the cream and mix well. Add the dry ingredients and stir fry until just blended.
- Fill paper lined pans half full. Bake at 350° for 18-20 minutes. Cool completely.
- For instance, beat cream cheese, butter, and sugar together. Let sit 5-10 minutes until sugar melts. Add sugar, and salt, vanilla to create a loaf thick enough to pipe. Utilize a star tip.