Carrot Cake Cupcakes with Brown Sugar Cream Cheese Frosting

By srumbel

Carrot cake is one of those desserts that I don’t make very often. But every time I do, I remember how much I love it, and wonder why I haven’t made for so long. This time around, I opted for carrot cake cupcakes instead of cake. They were fun to serve, and even more fun to eat!
from lilluna.com

Ingredients

• Cupcakes:
• 1 1/4 cups flour
• 1/2 tsp + 1/8 tsp baking soda
• 1/2 tsp + 1/8 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp salt
• 1 cup sugar
• 2 eggs
• 1/2 cup canola oil
• 1/4 cup sour cream (light is fine)
• 1/2 tsp vanilla
• 1 1/2 cups finely grated carrots
• Frosting:
• 8 oz cream cheese, softened
• 1/2 cup butter, softened
• 2/3 cup brown sugar
• 2 tsp vanilla
• dash of salt
• 3 cups powdered sugar (more or less)

Preparation

Step 1

Whisk together flour, soda, baking powder, cinnamon, and salt in a small bowl. Set aside.
In a large mixing bowl, beat sugar, eggs, and oil till thick and foamy, 1-2 minutes. Add the sour cream, vanilla, and carrots and mix well. Add the dry ingredients and stir till just blended.
Fill paper lined cupcake pans half full. Bake at 350° for 18-20 minutes. Cool completely.
For frosting, beat together cream cheese, butter, and brown sugar till smooth. Let sit for 5-10 minutes till brown sugar dissolves completely. Add vanilla, salt, and enough powdered sugar to make a frosting thick enough to pipe. Use a large star tip to frost cupcakes.

Notes
This makes enough frosting to generously pipe frosting on the cupcakes. If you will be spreading it on, you can cut the recipe in half.

Serves: 18 cupcakes