What better way to celebrate fall than the aroma of spices baking in the oven!?
Here’s a recipe for a delicious carrot cake cupcake with cream cheese frosting:
Yield: 30 mini cupcakes
-1 cup all purpose flour
-3/4 cup of brown sugar
-2 teaspoons cinnamon
-1 teaspoon baking soda
-1/2 teaspoon baking powder
-1/3 teaspoon salt
-1 and 1/2 cups of grated carrots
-2/3 cup of vegetable oil
-4 ounces cream cheese
-3/4 cups powdered sugar (add more for your own preference)
-2 teaspoons vanilla
- Preheat the oven to 350 degrees. Combine the flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl. In a separate bowl, combine the grated carrots and the oil. Slowly add the flour mixture, stirring until just mixed. Add the beaten eggs and stir a few times (like 15 or less around the bowl – the fewer the better)!
- Grease a mini muffin tin or use paper liners. Scoop the batter into a muffin tin, filling each muffin tin about 2/3 of the way up the side. Bake for 13 minutes, check how they’re doing, and add a few minutes if necessary. I find that the baking time varies greatly with oven, so just check for the right golden brown color and springy tops. Allow the cupcakes to cool.
- For the frosting, blend the cream cheese, butter, and vanilla until smooth. Slowly beat in the powdered sugar until smooth. Transfer to a plastic bag or similar tool for piping the frosting evenly on the cupcakes.
- For decor I added pecans, a dash of cinnamon, and some grated carrots