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Small Batch Carrot Cake Cupcakes

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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!