Equipment
- muffin tin
- paper muffin liners
Ingredients
cupcakes
- 1/2 cup All-purpose flour
- 1/3 cup Sugar
- 1/2 tsp Ground cinnamon
- 1/2 tsp Baking soda
- 1/4 tsp Baking powder
- pinch Salt
- 3/4 cup Carrots grated (heaping)
- 1/4 cup Canola oil
- 1 Egg
- 1 tsp Rainbow Sprinkles
frosting
- 2 ounces Cream cheese softened at room temperature
- 2 tbsp Butter softened at room temperature
- 1/2 tsp Vanilla extract
- 1 cup Powdered sugar
Instructions
- Preheat the oven to 350 degrees. Combine the flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl. In a separate bowl, combine the grated carrots and the oil. Slowly add the flour mixture, stirring until just mixed. Add the beaten eggs and stir a few times (like 15 or less around the bowl – the fewer the better)!
- Grease a muffin tin or use paper liners. Scoop the batter into a muffin tin, filling each muffin tin about 2/3 of the way up the side. Bake for 13 minutes, check how they’re doing, and add a few minutes if necessary. I find that the baking time varies greatly with oven, so just check for the right golden brown color and springy tops. Allow the cupcakes to cool.
- For the frosting, blend the cream cheese, butter, and vanilla until smooth. Slowly beat in the powdered sugar until smooth. Transfer to a plastic bag or similar tool for piping the frosting evenly on the cupcakes and top with sprinkles.
Nutrition
Calories: 330kcal | Carbohydrates: 42g | Protein: 3g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 212mg | Potassium: 86mg | Fiber: 1g | Sugar: 33g | Vitamin A: 2958IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
Carrot Cake Cupcakes
Equipment
- muffin tin
- paper muffin liners
Ingredients
cupcakes
- 1/2 cup All-purpose flour
- 1/3 cup Sugar
- 1/2 tsp Ground cinnamon
- 1/2 tsp Baking soda
- 1/4 tsp Baking powder
- pinch Salt
- 3/4 cup Carrots grated (heaping)
- 1/4 cup Canola oil
- 1 Egg
- 1 tsp Rainbow Sprinkles
frosting
- 2 ounces Cream cheese softened at room temperature
- 2 tbsp Butter softened at room temperature
- 1/2 tsp Vanilla extract
- 1 cup Powdered sugar
Instructions
- Preheat the oven to 350 degrees. Combine the flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl. In a separate bowl, combine the grated carrots and the oil. Slowly add the flour mixture, stirring until just mixed. Add the beaten eggs and stir a few times (like 15 or less around the bowl – the fewer the better)!
- Grease a muffin tin or use paper liners. Scoop the batter into a muffin tin, filling each muffin tin about 2/3 of the way up the side. Bake for 13 minutes, check how they’re doing, and add a few minutes if necessary. I find that the baking time varies greatly with oven, so just check for the right golden brown color and springy tops. Allow the cupcakes to cool.
- For the frosting, blend the cream cheese, butter, and vanilla until smooth. Slowly beat in the powdered sugar until smooth. Transfer to a plastic bag or similar tool for piping the frosting evenly on the cupcakes and top with sprinkles.
Nutrition
Calories: 330kcalCarbohydrates: 42gProtein: 3gFat: 17gSaturated Fat: 5gCholesterol: 48mgSodium: 212mgPotassium: 86mgFiber: 1gSugar: 33gVitamin A: 2958IUVitamin C: 1mgCalcium: 32mgIron: 1mg
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