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Small Batch Carrot Cake Cupcakes
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myhappybakes.com
These
Small Batch Carrot Cake Cupcakes
make 6 perfectly moist and fluffy cupcakes along with a small batch of cream cheese frosting!
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CUPCAKE INGREDIENTS
- All-purpose flour - Baking powder - Cinnamon - Baking soda - Salt - Ginger - Nutmeg - Granulated sugar - Vegetable oil - Egg - Vanilla extract - Shredded carrots
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FROSTING INGREDIENTS
- Unsalted butter - Cream cheese - Confectioners' sugar - Vanilla extract - Salt
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STEP 1
In a small bowl combine the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
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STEP 2
In a medium bowl combine the granulated sugar, vegetable oil, eggs and vanilla extract.
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STEP 3
Fold the dry ingredients into the wet ingredients until almost combined then fold in the shredded carrots until just combined.
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STEP 4
Evenly divide the cupcake batter between 6 cupcake liners then bake for 16 minutes or until a toothpick comes out clean.
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STEP 5
Let cupcakes cool completely on a wire rack while you prepare the cream cheese frosting. Decorate as desired.
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Get the full recipe in the link below!
Get the full recipe!