Carrot Cupcakes with Cream Cheese Frosting
Samantha Murphy
ingredients
- Cupcakes
- 1 cups all-purpose flour
- 1 teaspoons ground cinnamon
- 1 teaspoons baking soda
- 1 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed light or dark brown sugar
- 1 cup vegetable or sunflower oil
- 1/3 cup applesauce
- 3 large eggs
- 1 cups coarsely grated carrot
- 1 cup raisins
- 1 cup coarsely chopped walnuts
- Cupcake liners
- Cream Cheese Frosting
- 1 3-ounce cream cheese at room temp
- 2 tablespoons unsalted butter at room temp
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cups confectioners’ sugar, sifted
- 1 cup coarsely chopped walnuts
directions
- 1
Preheat the oven to 350 degrees & place paper cupcake liners in cups. Mix flour, cinnamon, baking soda, & salt together. Mix the granulated and brown sugars, eggs, oil, & applesauce until combined. Reduce mixer speed to low. Mix in flour, then the carrot, raisins, and walnuts. Fill muffin cups almost full with the batter. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 25 minutes.
- 2
Icing-Beat the cream cheese, butter, lemon juice, & vanilla on high speed until well combined. Reduce the mixer speed to low. Gradually, add confectioners’ sugar.
Source: Samantha
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