These moist Carrot Cupcakes with Cream Cheese Icing are delicious, rich, and moist.
Carrot Cupcakes with Cream Cheese Icing
- ¼ cup sugar
- 1 Tablespoon brown sugar
- 1 pinch of salt
- 1 egg
- ¼ cup vegetable oil
- 1/8 teaspoon vanilla
- 1/3 cup flour
- ¼ teaspoon baking powder
- 1/8 teaspoon cinnamon
- ½ cup grated carrots
Cream cheese frosting:
- ½ cup + powdered sugar
- ½ package of cream cheese room temp
- 1 ½ teaspoon of vanilla
Whisk eggs, vanilla, sugar and oil together until combined. Gradually add flour, baking powder and cinnamon. Fold in carrots.
Pour mixture into 6 cupcake liners. Bake at 350 degrees for 15-18 mins.
Beat cream cheese until smooth.
Add powdered sugar and vanilla and blend until smooth. For thicker texture, add more powdered sugar a little at a time.
Pipe onto cupcakes. Garnish with shredded carrot and/ or a sprinkle of cinnamon.