CARROT CUPCAKES WITH CREAM CHEESE FROSTING
I love to serve lighter desserts that will satisfy those with a sweet tooth. I make these every Christmas Eve, but they're marvelous any time of the year. -Sara Pleso, Sparta Tennessee.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Line 12 muffin cups with paper or foil liners., In a large bowl, beat the first five ingredients until well blended. In another bowl, whisk flours, baking soda, salt, cinnamon and nutmeg; gradually beat into brown sugar mixture. Stir in carrots and walnuts., Fill prepared cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, beat frosting ingredients until smooth. Spread over cupcakes. Refrigerate leftovers.
Nutrition Facts : Calories 229 calories, Fat 9g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 220mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic exchanges
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Atiba Zehra
[email protected]These cupcakes were amazing! I made them for my daughter's birthday party and they were a huge hit. They were so moist and flavorful, and the frosting was the perfect amount of sweetness. I will definitely be making these again!
Reuben Whitehurst
[email protected]These cupcakes were just okay. They weren't as moist as I expected and the frosting was a bit too sweet. I think I'll try a different recipe next time.
Bella Bentley
[email protected]I made these cupcakes for a potluck and they were a big hit! Everyone raved about how delicious they were. I'll definitely be making these again.
Terrin Fuller
[email protected]These cupcakes were a great way to use up some leftover carrots. They were moist and flavorful, and the frosting was the perfect finishing touch.
Bukho Swelindawo
[email protected]I'm not a baker, but these cupcakes were so easy to make! I followed the recipe exactly and they turned out perfect. I'll definitely be making these again.
Cindy Adusei
[email protected]These cupcakes were a bit dry for my taste, but the frosting was delicious. I think I'll try adding some extra moisture to the batter next time.
Rana Qaisar
[email protected]I made these cupcakes for my husband's birthday, and he absolutely loved them! He said they were the best cupcakes he'd ever had. Thanks for sharing this recipe!
CHRISTOPHER SUMMERS
[email protected]These cupcakes were a bit too sweet for my taste, but my kids loved them. They're definitely a good option for a kid-friendly party.
Cassie Iheanatu
[email protected]I've made these cupcakes several times now, and they always turn out perfect. They're so easy to make and they always disappear quickly! I love that they're a healthier option than traditional cupcakes, too.
Emily Coloma
[email protected]I'm not usually a fan of carrot cake, but these cupcakes changed my mind! The carrots added a subtle sweetness and texture that I really enjoyed. The frosting was also delicious and not too sweet.
Shamirah
[email protected]These carrot cupcakes were a hit at my daughter's birthday party! They were moist and flavorful, and the cream cheese frosting was the perfect complement. I will definitely be making these again.