CARROT CAKE CUPCAKES WITH BROWN SUGAR CREAM CHEESE FROSTING

Carrot Cake is one of those desserts that I don’t make very often. But every time I do, I remember how much I love it, and wonder why I haven’t made for so long.  This time around, I opted for carrot cake cupcakes instead of cake. They were fun to serve, and even more fun to eat!

These delightful cupcakes are moist and delicious and have just the right amount of spice. Then there’s the frosting. Oh my. Brown sugar + Cream Cheese adds a rich depth of flavor to the frosting. It was so yummy that I was tempted to eat it by the spoonful. (OK, I may have had one spoonful.) You have got to try it!

Cupcakes:

• 1 1/4 cups flour
• 1/2 + 1/8 tsp baking soda
• 1/2 + 1/8 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp salt
• 1 cup sugar
• 2 eggs
• 1/2 cup canola oil
• 1/4 cup sour cream
• 1/2 tsp vanilla
• 1 1/2 cups finely grated carrots
• Frosting:
• 8 oz cream cheese softened
• 1/2 cup butter softened
• 2/3 cup brown sugar
• 2 tsp vanilla
• dash of salt
• 3 cups powdered sugar (more or less, if needed)

INSTRUCTIONS
Whisk together flour, soda, baking powder, cinnamon, and salt in a small bowl. Set aside.

In a large mixing bowl, beat sugar, eggs, and oil till thick and foamy, 1-2 minutes. Add the sour cream, vanilla, and carrots and mix well. Add the dry ingredients and stir till just blended.

Fill paper lined cupcake pans half full. Bake at 350° for 18-20 minutes. Cool completely.

For frosting, beat together cream cheese, butter, and brown sugar till smooth. Let sit for 5-10 minutes till brown sugar dissolves completely. Add vanilla, salt, and enough powdered sugar to make a frosting thick enough to pipe. Use a large star tip to frost cupcakes.

for complete method please clikck : https://lilluna.com/carrot-cake-cupcakes/

Share this post