Carrot Cake Cupcakes (Cream Cheese Frosting)



These are the moistest, most delicious Carrot Cake Cupcakes that I have ever had! They have a little crunch from toasted walnuts and the perfect hint of cinnamon! Topped with an impossibly creamy cream cheese frosting and an adorable baby marzipan carrot!

Yield: 24 Cupcakes

Ingredients
For the Carrot Cake:
  • 2 cups all purpose flour (or pastry flour if you have it) (190g)
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • 1 ½ teaspoons cinnamon
  • 3/4 teaspoon kosher salt
  • 3 eggs (150g)
  • 1 2/3 cups granulated sugar (330g)
  • 1 ¼ cup vegetable oil (255g)
  • 2 tablespoons lemon juice
  • 1 cup shredded carrots, packed (250g)
  • ½ cup toasted walnuts, chopped (90g)

For the Cream Cheese Frosting & Finishing:
  • 20 oz cream cheese (not light, not whipped), room temperature
  • 1 cup butter (2 sticks), room temperature
  • 2 cups powdered sugar (220g)
  • 2 tablespoons lemon juice (20g)
  • 1 teaspoon vanilla extract
  • toasted walnuts, chopped, for garnish, optional
  • 50g marzipan, optional

Instructions
For full instructions kindly visit americanheritagecooking.com.

0 Response to "Carrot Cake Cupcakes (Cream Cheese Frosting)"

Post a Comment

Popular Posts

Featured Post

Buckeye Brownie Cookies

Buckeye Brownie Cookies are the perfect cookies for chocolate peanut butter lovers. Made with brownie cookies, peanut butter filling and...

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel