Homemade Carrot Cup Cakes with Cream Cheese Frosting
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| Homemade Carrot Cup Cakes with Cream Cheese Frosting/lallyrecipes |
For the Cupcakes:
Grated carrots 4 cups
Brown sugar 1 cup
Egg 2
Maida( all-purpose flour) 1 1/2 cups
Baking powder 1 tsp
Baking soda 1/2 tsp
salt 1tsp
Ground cinnamon 1/4tsp
Ground ginger 1/4 tsp
Grated nutmeg 1/4 tsp
Unsalted Melted Butter 3/4 cup
Buttermilk or yogurt 3tbsp
Pure vanilla extract 1/2tsp
For The Frosting:
1 package (8 ounces) cream cheese,
1/4 cup (1/2 stick) unsalted butter
2-3 cups confectioners' sugar
1 1/2 teaspoons pure vanilla extract
Method
Preheat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners.
In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.
In another large bowl, whisk together melted butter, brown sugar, egg, buttermilk, and vanilla. Stir in carrots. Gradually add dry ingredients to butter mixture mixing until well combined- but not over-mixed. Divide among muffin tin. Bake 25 to 30 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Remove from pan to a wire rack to cool completely before frosting.
For Frosting:
Using an electric mixer, beat cream cheese, butter, and confectioners' sugar until smooth; beat in vanilla. (If frosting is too thick, add a few drops of milk or cream.)
Frost or pipe on cupcakes as desired.
