Fall Baking πŸ‚πŸ

 

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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

Ingredients:

-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

-2 eggs

Frosting

-4 ounces cream cheese

-3/4 cups powdered sugar (add more for your own preference)

-2 teaspoons vanilla

Directions:

  1. 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)!
  2. 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.
  3. 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.
  4. For decor I added pecans, a dash of cinnamon, and some grated carrots
  5. ENJOY!

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