Martha’s Carrot Cupcakes With Cream Cheese Frosting
Carrots were originally purple and yellow, not orange!
This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Martha’s Carrot Cupcakes With Cream Cheese Frosting
Ingredients
Instructions
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Preheat the oven to 180°C (350°F). Grate the carrots.
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In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
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In a separate bowl, beat the eggs and vegetable oil. Add the grated carrots and mix well.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Line a muffin tin with cupcake liners and fill each liner 3/4 full with the batter.
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Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
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Remove from the oven and let the cupcakes cool in the tin for 10 minutes. Then transfer to a wire rack to cool completely.
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In the meantime, prepare the cream cheese frosting. In a bowl, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
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Once the cupcakes are completely cooled, frost them with the cream cheese frosting.
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Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 16g25%
- Total Carbohydrate 47g16%
- Sugars 32g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
