Jana's Carrot Cake Cupcakes
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 c flour2 c sugar3 c shredded carrots1 t baking powder1 t cinnamon4 lg eggs1 c vegetable oilCream Cheese Frosting8 oz. cream cheese5 T softened butter2 t vanilla extract2 cups powdered sugar
Preheat oven to 350 degrees. Line cupcake pans with paper liners if desired.
Combine all dry ingredients in a large mixing bowl, then add the rest of the ingredients. Mix at low speed for 30 seconds, scraping bowl constantly while mixing. Mix at high speed for 3 minutes, scraping bowl every minute.
Pour batter into cupcake liners until they are 1/2 to 2/3 full.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans then move to wire rack to cool completely.
These Carrot Cake Cupcakes are especially good with a cream cheese frosting..or none at all.
Cream Cheese Frosting
Beat 8 oz. cold cream cheese (not rock solid, but it means you can use it straight out of the refrigerator) with 5 Tbsp. softened butter and 2 tsp. vanilla until combined. Gradually add 2 c. powdered sugar that has been sifted after measuring. Continue to add more sifted powdered sugar until you reach a consistency and sweetness that fits your taste.
Number of Servings: 24
Recipe submitted by SparkPeople user SHERRIESTEELE.
Combine all dry ingredients in a large mixing bowl, then add the rest of the ingredients. Mix at low speed for 30 seconds, scraping bowl constantly while mixing. Mix at high speed for 3 minutes, scraping bowl every minute.
Pour batter into cupcake liners until they are 1/2 to 2/3 full.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans then move to wire rack to cool completely.
These Carrot Cake Cupcakes are especially good with a cream cheese frosting..or none at all.
Cream Cheese Frosting
Beat 8 oz. cold cream cheese (not rock solid, but it means you can use it straight out of the refrigerator) with 5 Tbsp. softened butter and 2 tsp. vanilla until combined. Gradually add 2 c. powdered sugar that has been sifted after measuring. Continue to add more sifted powdered sugar until you reach a consistency and sweetness that fits your taste.
Number of Servings: 24
Recipe submitted by SparkPeople user SHERRIESTEELE.
Nutritional Info Amount Per Serving
- Calories: 278.5
- Total Fat: 14.1 g
- Cholesterol: 47.1 mg
- Sodium: 72.1 mg
- Total Carbs: 36.4 g
- Dietary Fiber: 0.7 g
- Protein: 3.0 g
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