Carrot Cupcakes With Cream Cheese Frosting Just A Taste Preheat the oven to 325°f. line a muffin tin with cupcake wrappers. beat together the wet ingredients. using a stand mixer (or a hand mixer), combine the eggs, sugar and vegetable oil. mix together the dry ingredients. whisk together the flour, baking soda, baking powder, cinnamon, allspice and salt in a medium bowl. To make the frosting: in a blender or by hand, beat the butter, cream cheese, and vanilla until fluffy combined. gradually add the powdered sugar and cream until light and fluffy. once the cupcakes have cooled frosting with cream cheese frosting using a piping bag, zip lock bag or spread with a spoon.
Carrot Cake Cupcakes With Cream Cheese Frosting Just So Tasty To make the frosting: in a large bowl, beat the butter with an electric mixer until smooth and creamy. sift the powdered sugar in the bowl and beat to low speed. once the ingredients are well incorporated, keep beating for about 5 minutes until the mixture begins to firm up. add the cold cream cheese and beat to medium speed for about 2 minutes. Preheat oven to 325 and line muffin tins with cupcake wrappers. in a large bowl combine carrots and next seven ingredients and mix with a hand mixer until smooth. in another bowl whisk together flour and next five ingredients. add dry ingredients to wet ingredients and mix until just combined (don’t over mix). Fold in grated carrots, chopped nuts and raisins, stirring just until incorporated. divide batter into prepared cupcake liners, filling each about 2 3 full. bake for 20 minutes until a toothpick inserted into the center comes out clean. cool 3 5 minutes in the pans then transfer to a rack to cool completely. Line a 12 cup muffin pan with cupcake liners. whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a large bowl. set aside. whisk the oil, brown sugar, eggs, applesauce, and vanilla extract together until combined, and then whisk in the carrots.
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