Carrot Cupcakes with Cream Cheese Icing

Published on July 27, 2014 | By |
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Ingredients

  • 1 c sugar
  • 1/3 c vegetable oil
  • 2 T orange juice
  • 1/2 t vanilla extract
  • 2 large eggs
  • 1 t baking powder
  • 1/2 t baking soda
  • 1/2 t ground allspice
  • 1/2 t salt
  • 3/4 c plus 2 T flour
  • 1 3/4 c shredded carrots
  • 1/2 c chopped walnuts
  • 8 oz cream cheese at room temperature
  • 3/4 c confectioner's sugar
  • 1/4 t vanilla extract

Instructions

  • 1. Preheat oven to 350 degrees. In a bowl, combine sugar, vegetable oil, orange juice, vanilla extract, and eggs.
  • 2. Stir in baking powder, baking soda, allspice and salt. Add flour and mix. Stir in carrots, and walnuts.
  • 3. Oil a standard muffin tin or line with paper cups. Distribute batter evenly.
  • 4. Bake until toothpick inserted in centers comes out clean,, 25 minutes. Let cool before frosting.
  • 5. Cream cheese icing: In a mixing bowl, whisk cream cheese, confectioner's sugar and vanilla extract until smooth.

Instructions

  • 1. Preheat oven to 350 degrees. In a bowl, combine sugar, vegetable oil, orange juice, vanilla extract, and eggs.
  • 2. Stir in baking powder, baking soda, allspice and salt. Add flour and mix. Stir in carrots, and walnuts.
  • 3. Oil a standard muffin tin or line with paper cups. Distribute batter evenly.
  • 4. Bake until toothpick inserted in centers comes out clean,, 25 minutes. Let cool before frosting.
  • 5. Cream cheese icing: In a mixing bowl, whisk cream cheese, confectioner's sugar and vanilla extract until smooth.

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