CARROT CAKE CUPCAKES
Categories Cake Vegetable Dessert Bake Kid-Friendly Quick & Easy
Yield 20-24 cupcakes
Number Of Ingredients 18
Steps:
- -preheat oven to 375, grease your cupcake pan (or use cupcake papers) -beat eggs, oil, white sugar and 2 teaspoons vanilla in large bowl. mix in flour, baking soda, baking powder, salt and cinnamon. stir in carrots. -bake in preheated oven for about 15mins, or until golden (test with a toothpick) -let cupcakes cool to room temperature -for icing, combine butter cream cheese, powdered sugar and 1 teaspoon vanilla. beat until smooth and creamy. stir in chopped pecans if desired. -frost the cooled cupcakes
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GOHAR WRITES
[email protected]I can't wait to make these cupcakes again!
Nasima Akter Rimi
[email protected]These cupcakes were a great way to use up leftover carrots.
Mitto Khliji
[email protected]I would definitely recommend these cupcakes to others.
SUSAN MIDEVA
[email protected]These cupcakes were the perfect size for a party.
Lisa Muniz
[email protected]I loved the cream cheese frosting on these cupcakes.
ra kona
[email protected]These cupcakes were so good! I will definitely be making them again.
HAFIZ IHSANULLAH ROHANI
[email protected]I made these cupcakes for a party and they were a big hit. Everyone loved them!
Akinwande Oluwafemi
[email protected]These cupcakes were easy to make and they tasted amazing! I will definitely be making them again.
TAYLOR MADE
[email protected]I love carrot cake and these cupcakes were no exception. They were moist and flavorful.
Mhrllah Jan
[email protected]These cupcakes were delicious! I used a gluten-free flour blend and they turned out great.
Sagda Ayman
[email protected]I made these cupcakes for my daughter's birthday and they were a huge hit! They were so easy to make and the kids loved them.
Arshad ShayaaN
[email protected]These cupcakes were so moist and fluffy! The cream cheese frosting was the perfect complement to the carrot cake. I will definitely be making these again.