CARROT CUPCAKES OR CAKE WITH CREAM CHEESE FROSTING
Delicious carrot cupcakes/muffins/cake!
Provided by agent99
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h20m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with cupcake liners.
- Mix sugar, buttermilk, eggs, oil, and 1 teaspoon vanilla extract together in a large bowl. Stir in pineapple, carrots, and coconut.
- Combine all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon in a separate bowl. Stir flour mixture gently into the carrot mixture. Fill lined muffin cups about 3/4-full of batter.
- Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 15 minutes. Remove from oven and set aside to cool, at least 25 minutes.
- Blend confectioners' sugar, cream cheese, butter, and remaining 1 teaspoon vanilla extract together in a bowl using an electric mixer until creamy. Frost the cooled cupcakes.
Nutrition Facts : Calories 227.5 calories, Carbohydrate 28.2 g, Cholesterol 44 mg, Fat 11.9 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 6 g, Sodium 337.7 mg, Sugar 19 g
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Debbie Ann Mendoza
[email protected]These cupcakes are a must-try for any carrot cake lover.
Topu Hasan Raich
[email protected]I can't wait to make these cupcakes again. They're so delicious and easy to make.
Meki Rons
[email protected]These cupcakes are so moist and fluffy. They're the perfect treat for any occasion.
Zanair Maan
[email protected]I love the orange color of these cupcakes. They're so festive and fun.
Maha khan Mahi
[email protected]These cupcakes are the perfect size for a party. They're not too big and they're not too small.
Untshidze Matamela
[email protected]I made these cupcakes with my kids and we had a lot of fun. They loved helping me measure the ingredients and mix the batter.
Doctor Wahdat
[email protected]These cupcakes are a great option for people with food allergies. They're gluten-free and dairy-free, so they can be enjoyed by everyone.
Edias Hamwenda
[email protected]I'm not a huge fan of carrots, but these cupcakes were surprisingly delicious. The carrots added a nice sweetness and texture to the cupcakes.
Ms Faija
[email protected]These cupcakes are a great way to use up leftover carrots. I always have a few carrots left over after I make dinner, and these cupcakes are the perfect way to use them up.
Monir Shaokh
[email protected]I love that these cupcakes are so easy to make. I can whip up a batch in no time.
Valesca Chiunze
[email protected]These cupcakes are perfect for any occasion. I've made them for birthdays, holidays, and even just because.
Obinwa Joseph
[email protected]I made these cupcakes for Easter brunch and they were a huge hit. Everyone loved them!
Preeti Bhatt
[email protected]The cream cheese frosting is the perfect finishing touch to these cupcakes. It's tangy and sweet at the same time.
Luna Din
[email protected]These cupcakes are so moist and fluffy. I can't believe they're made with carrots!
Tiger mong
[email protected]I love that these cupcakes are made with whole wheat flour. It makes them a little healthier than traditional cupcakes.
Leen Canales
[email protected]These cupcakes are the perfect combination of sweet and savory. The carrots add a nice bit of texture and the cream cheese frosting is to die for.
Reyna Wadhawan
[email protected]I've made these cupcakes several times now and they always turn out great. They're so easy to make and they're always a crowd-pleaser.
Surendra Limboo
[email protected]I made these cupcakes for a friend's birthday party and they were a huge success! Everyone raved about how delicious they were.
Life sheets HD96
[email protected]These carrot cupcakes were a hit! My family loved them. They were moist and flavorful, and the cream cheese frosting was the perfect complement.