CARROT CAKE CUPCAKES WITH BROWN SUGAR CREAM CHEESE FROSTING

Carrot Cake Cupcakes – Tender and fluffy, lightly-spiced Carrot Cake Cupcakes topped with a rich Brown Sugar Cream Cheese Frosting. Everyone loves this tasty twist on traditional Carrot Cake.

I wanted the frosting to be the star of this recipe, so I kept the carrot cake simple. A tender and moist cake, filled with finely grated carrots, and lightly spiced with cinnamon.

I sweeten the cupcakes with a combination of brown sugar and granulated sugar. The brown sugar adds a depth of flavor that you can’t get from white sugar alone. And because we are topping the cupcakes with a generous swirl of frosting, I didn’t want the sweetness factor to be off the chart, so I made the cake itself only lightly sweet. The cake perfectly compliments the decadent frosting.

INGREDIENTS
CUPCAKES:

• 1 cup all purpose flour see note
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon increase to 2 teaspoons, if desired
• 1/4 teaspoon salt
• 1/3 cup vegetable or canola oil
• 1/4 cup unsweetened applesauce
• 1/3 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups finely grated carrots about 2 medium/large carrots
• 1/3 cup finely chopped walnuts optional

FROSTING:

• 8 ounces cream cheese softened slightly
• 4 tablespoons unsalted butter softened slightly
• 3/4 cup brown sugar, light or dark make sure it's really fresh
• 1/2 cup powdered sugar plus more if needed
• 1/2 teaspoon pure vanilla extract

INSTRUCTIONS
CUPCAKES:

• Preheat oven to 350°F. Line a 12 count muffin tin with paper liners. Set aside.
• Combine flour, baking soda, baking powder, cinnamon, and salt. Set aside.
• In a large bowl, beat oil, applesauce, brown sugar, granulated sugar, eggs, and vanilla extract until thoroughly combined. Add dry ingredients and beat until combined. Stir in carrots and nuts.

For the full intructions please click the link : celebratingsweets.com

Share this post