How to make Carrot Cupcakes with Cream Cheese Icing

To make Carrot Cupcakes with Cream Cheese Icing is easy and also quick.

Ingredients to make Carrot Cupcakes with Cream Cheese Icing :

  • third quarter cup confectioners’ sugar
  • 8 ounces bar cream cheese, room temperature
  • quarter cup shredded coconut, plus more for garnish
  • ahalf cup chopped walnuts
  • 1 ahalf cups shredded carrots
  • third quarter cup plus 2 tablespoons all-purpose      flour (spooned        and leveled)
  • ahalf teaspoon salt
  • ahalf teaspoon ground allspice
  • ahalf teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons orange juice
  • one third cup vegetable oil
  • 1 cup granulated sugar
How to make Carrot Cupcakes with Cream Cheese Icing

How to make Carrot Cupcakes with Cream Cheese Icing

How to make Carrot Cupcakes with Cream Cheese Icing:

  1. Preheat oven to 350 degrees. Oil a standard 12-cup muffin tin or line with paper liners. In a bowl, combine sugar, vegetable oil, orange juice, 1/2 teaspoon vanilla extract, and eggs.
  2. Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.
  3. Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.
  4. Meanwhile, in a mixing bowl, combine cream cheese, confectioners’ sugar, and remaining 1/2 teaspoon vanilla extract. Whisk until smooth.
  5. Frost cupcakes, and garnish with shredded coconut.

 

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