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Carrot Cake Cupcakes
Ingredients
For 24 Servings
Carrot Cake Cupcakes
- 2 cups flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- ½ teaspoon salt
- 1 ¼ cups vegetable oil
- 4 eggs, lightly beaten
- 1 tablespoon Vanilla Extract
- 3 cups finely grated carrots
- Optional add-ins – walnuts, raisins
Lemon Cream Cheese Frosting
- 1 (8 ounce) package cream cheese, softened
- ½ cup butter, softened
- ½ teaspoon Lemon Extract
- 2 cups confectioners' sugar
- 1 tablespoon milk, or as needed
Directions
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- Preheat oven to 350 degrees F.
- Mix flour, granulated sugar, baking powder, cinnamon, nutmeg and salt in large bowl.
- Add oil, eggs and vanilla; mix well.
- Add carrots; mix until well blended.
- Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
- Bake 20 minutes or until toothpick inserted into cupcake comes out clean.
- Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.
- Beat cream cheese, butter and lemon extract in large bowl until light and fluffy.
- Gradually beat in confectioners' sugar until smooth.
- If frosting is too thick to spread, gradually beat in milk.
- Frost cooled cupcakes with frosting.
