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Looking for something to cook that is simple, easy and delicious? These cupcakes are basic, but with a little twist..
I don’t know whether to call this a muffin or a cake (do you know? leave a comment and enlighten me, please!) but it’s filled with carrots and topped with a fluffy whipped cream frosting.
I’ve also find that these tend to taste better the next day, so this is the perfect make-ahead recipe to eat the next day.
Cream Cheese and Carrot Cupcakes
A quick and easy dessert that gets better with age
Servings: 3 Dozen
Ingredients
Cupcakes
- 3 Cups Pureed Carrot
- 3 Large Eggs
- 1 Cup Sugar
- 1 Cup Oil
- 2 Cups Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 TBSP Cinnamon
- 1 tsp Ginger
- 1 tsp Salt
Frosting
- 2 pkg Cream Cheese Room Temp
- 1/2 cup Powdered Sugar
- 1/2 cup Heavy Cream
Instructions
For the Carrot Puree
- Steam or boil your carrots until soft.
- Put in a food processor and puree. I like to leave some of the carrots a little chunky.
- Allow to cool.
For the Cupcakes
- In a medium bowl, mix the eggs, sugar, and carrot puree. Add applesauce.
- Sift together the flour, baking powder, baking soda, cinnamon, ginger and salt. Stir into the carrot mixture and mix well.
- Preheat your oven to 350F
- Line the cupcake trays with liners. Scoop batter in until it comes about halfway up.
- For mini cupcakes, bake at 350F for 8-10 minutes. For large cupcakes, bake at 350F for 18-20 minutes.
- Allow cupcakes to cool completely before frosting.
For the Frosting
- In a large mixing bowl with the paddle attachment, beat the ingredients until they are light and fluffy.
- Make sure that the cupcakes are completely cooled, then apply.