A moist Carrot Cupcake with a cream cheese frosting that is so hard to not just lick off each and every one of those Cupcakes!

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5.0 from 1 reviews
Carrot Cupcakes
 
Prep time
Cook time
Total time
 
A light moist Carrot Cupcake with Cream Cheese Frosting
Author:
Recipe type: Cupcakes
Serves: 12
Ingredients
  • 2 eggs
  • ½ cup caster sugar
  • ¼ cup brown sugar
  • ½ cup jar of apple sauce
  • ⅔ cup oil
  • 2 cups grated carrot
  • ½ teaspoon salt
  • 2 cups plain flour, sifted
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ⅓ teaspoon nutmeg
  • Cream Cheese Frosting:
  • 125gms Cream Cheese
  • 1 tablespoon butter, softened
  • 2 cups icing sugar, more if needed
Instructions
  1. Preheat oven to 180°/ 160°C fan forced.
  2. Line a 12 hole muffin tin with cupcake liners, set aside.
  3. Add all the dry ingredients into a large bowl, set aside.
  4. In a medium bowl, add eggs, caster sugar and brown sugar and mix together.
  5. Then add the apple sauce and oil and mix until blended.
  6. Add the wet ingredients to the dry ingredients and mix together.
  7. Add the grated carrot and gently stir until combined.
  8. Spoon the ingredients equally into the 12 cupcake liners.
  9. Bake in the oven for 20 - 22 minutes or until cake skewer comes out clean when tested.
  10. Once cooked, remove from the oven and leave to cool for a few minutes.
  11. Remove the cupcakes and place on a cake rack to cool completely.
  12. Cream Cheese Frosting:
  13. Blend the cream cheese and butter until smooth. Slowly beat in the powdered sugar until smooth. Add extra icing sugar if needed to make the frosting thick enough for piping. Transfer to the frosting to a piping bag for piping the frosting evenly on the cupcakes.
  14. Enjoy!
Notes
The cupcakes are best kept stored in the fridge. When you wish to indulge in one, remove from the fridge and let it come to room temperature. They last for up to a week if stored in the fridge.

The family thoroughly enjoyed these Carrot Cupcakes, and I didn’t see them hang around too long. I stored mine in the fridge because of the Cream Cheese Frosting. When we wanted to enjoy one or two, we just popped them on a plate and let them come to room temperature. By the time we made our accompanied beverage, they were ready to eat.

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The Cream Cheese Frosting was a hit as well. Any cake I make that has a delectable lick your lips frosting, the baked goods disappear. But I will share that sometimes with the kids, the frosting and the top of the cupcake gets eaten first and it just so happens “I’m full mum. I can’t eat any more”. And I say, “So that poor little bottom bit of the cupcake doesn’t get eaten?”. “No, but I might eat it later. Do you have anymore frosting?”.

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What is your favourite frosting on a cupcake?

Happy Baking!

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