Thursday, September 6, 2012

Fall Carrot Cupcakes with Cream Cheese Icing

Carrot Cupcakes
Makes 14-16 Cupcakes

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
3/4 cup vegetable oil
1 cup firmly backed light brown sugar
2 large eggs
1/2 teaspoon vanilla
1 3/4 cup carrots (about 4), peeled and shredded
1/3 cup walnuts, chopped fine, toasted lightly, and cooled

Pretheat oven to 350°.

In a bowl, whisk together flour, baking soda, salt, and cinnamon.  Set aside.  In another bowl mix oil, sugar, eggs, and vanilla.  Stir in walnuts and carrots.  Add flour mixture and stir until just combined.  Fill cupcake liners 2/3 full with batter, and bake for 18-20 minutes or until a toothpick comes out clean. Scroll down for Cream Cheese Icing recipe.

Cream Cheese Icing

6 tablespoons butter, softened
8 oz cream cheese
1 1/2 - 2 cups powdered sugar
1/2 teaspoon vanilla

Cream butter and cream cheese until light and fluffy, about 2-3 minutes.  Add powdered sugar 1/2 cup at  a time until desired sweetness.  Add vanilla and mix well. 

1 comment:

Related Posts Plugin for WordPress, Blogger...