Cream Cheese and Carrot Cupcakes
A quick and easy dessert that gets better with age
Prep Time10 minutes mins
Cook Time8 minutes mins
Total Time20 minutes mins
Course: Dessert
Cuisine: American
Keyword: Carrot, Cream Cheese, Cupcakes
Servings: 3 Dozen
Author: David Fulton
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
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.