CARROT CUPCAKES WITH CREAM CHEESE FROSTING
Steps:
- For the cupcakes: Preheat the oven to 350 F. Prepare three 12-cup standard muffin tins with cupcake liners.
- Add the oil and eggs to a large bowl and beat with a hand mixer until lighter in color. With the mixer running, add the granulated sugar, cinnamon, salt, baking soda and vanilla, until well combined. Add the flour to the bowl and mix just until incorporated. Fold in the coconut, walnuts, pineapple and carrots with a rubber spatula. Scoop about 1/4 cup batter into each cupcake liner and bake two of the tins, switching and rotating the position of the tins halfway through, until deep golden, 15 to 18 minutes. Cool completely in the muffin tins on a rack. Bake and cool the remaining tin in the same manner.
- For the frosting: Meanwhile, cream the butter, cream cheese and powdered sugar together in a large bowl with a hand mixer until light and fluffy. Add the vanilla and salt, then add the milk 1 tablespoon at a time until the desired consistency is reached. Top each cupcake with about 2 tablespoons frosting and swirl with the back of the spoon. Top with freshly grated nutmeg.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Jayden Tyrell
[email protected]These cupcakes were amazing! I loved the combination of the carrot cake and the cream cheese frosting. They were also really easy to make, which is always a bonus.
Precious Kayombo
[email protected]I made these cupcakes for my daughter's birthday party and they were a huge hit! The kids loved them and I got lots of compliments from the parents.
Anil Ror
[email protected]These cupcakes were a little dry, but the frosting was delicious. I think I would try a different recipe next time.
iftikhar siddique
[email protected]I've made these cupcakes several times now and they're always a hit! They're moist and flavorful, and the frosting is the perfect balance of sweet and tangy. I highly recommend this recipe.
Trevor B
[email protected]These cupcakes were easy to make and tasted great! I loved the addition of carrots, which gave them a unique flavor. I would definitely recommend this recipe to others.
Murad Akondo Prince
[email protected]I'm a huge fan of carrot cake, so I was excited to try this recipe. I wasn't disappointed! The cupcakes were moist and flavorful, and the frosting was perfectly creamy. I will definitely be making these again.
Star Santistevan
[email protected]These cupcakes were delicious! I made them for my husband's birthday and he loved them. They were moist and flavorful, and the frosting was the perfect sweetness.
Monica Perez
[email protected]I was disappointed with these cupcakes. The frosting was too thick and the cupcakes were dry. I followed the recipe exactly, so I'm not sure what went wrong.
rhinestone eyes
[email protected]These cupcakes were a little too sweet for my taste, but overall they were still good. I liked the texture of the cupcakes and the frosting was creamy and smooth.
Akankwatsa Doreen
[email protected]I'm not usually a fan of carrot cake, but these cupcakes were amazing! The frosting was perfectly sweet and tangy, and the cupcakes were moist and flavorful. I'll definitely be making these again.
Lhumu Sherpa
[email protected]These cupcakes were so good! I loved the combination of the carrot cake and the cream cheese frosting. They were also really easy to make, which is always a bonus.
Ramika Ido
[email protected]I made these cupcakes for my daughter's birthday party and they were a huge success! The kids loved them and I got lots of compliments from the parents. The cupcakes were easy to make and the frosting was delicious.
Sibron Kumar
[email protected]These carrot cupcakes were a hit! They were moist and fluffy, with a delicious cream cheese frosting. I loved the addition of carrots, which gave them a unique flavor and texture. I will definitely be making these again!