CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING
These cupcakes are a bake sale classic. They are perfect to make when you don’t want a whole cake, but still want a dessert to last the whole week.
CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING
SERVINGS: 12 CUPCAKES
PREP TIME: 25 MINUTES
COOKING TIME: 20 MINUTES
TOTAL TIME: 45 MINUTES
INGREDIENTS
1 ¼ cups of all-purpose flour
½ cup of granulated sugar
½ cup of brown sugar
¾ teaspoon of baking soda
½ teaspoon of baking powder
½ teaspoon and ¼ teaspoon of salt
1 teaspoon and ½ teaspoon of cinnamon
¼ teaspoon of nutmeg
¼ teaspoon and ¼ teaspoon of allspice
¾ cup of avocado oil
2 eggs
1 ½ teaspoons and 1 teaspoon of vanilla extract
2 tablespoons of milk
1 ½ cups of grated carrots
½ cup of raisins
½ cup of softened, unsalted butter
8 oz of softened cream cheese
2 cups of powdered sugar
INSTRUCTIONS
Prep
Preheat your oven to 350 degrees and line your muffin tins with cupcake liners.
Make the batter
In a large bowl or stand mixer, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, ½ teaspoon of salt, 1 teaspoon of cinnamon, ¼ teaspoon of nutmeg, and ¼ teaspoon of allspice. Once combined, add and whisk in the avocado oil, eggs, milk, and 1 ½ teaspoons of vanilla extract. Finally, mix in the grated carrots and raisins.
Bake the Cupcakes
Fill each muffin tin with equal amounts of batter (you should be able to fill up 12 tins). Put them in the oven and let them cook for 20 minutes.
Make the Frosting
While the cupcakes are in the oven, in a large bowl or stand mixer, whisk the softened butter, cream cheese, and 1 teaspoon of vanilla extract together until soft. Once a smooth creamy mixture is created, whisk in the powdered sugar little by little. Once fully incorporated, mix in ¼ teaspoon of salt, ¼ teaspoon of allspice, and ½ teaspoon of cinnamon.
Frost the Cupcakes and Enjoy!
Make sure to let the cupcakes cool before frosting each one generously.
