CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING

By mm_food4me

Ingredients

• Carrot Cake Cupcakes:
• 1/2 cup + 2 tablespoons flour (10 tablespoons total)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon freshly ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup freshly grated carrot
• 1/3 cup sweetened coconut flakes
• 1/2 cup (packed) light brown sugar
• 1 large egg
• 2 tablespoons sour cream
• 1/2 teaspoon vanilla extract
• 1/4 cup neutral oil (canola or grapeseed oil)
• Cream Cheese Frosting:
• 1/2 of an 8-ounce block of cream cheese, at room temperature
• 3 tablespoons unsalted butter, at room temperature
• 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extractCARROT CAKE CUPCAKES WITH CREAM CH

Details

Servings 6
Preparation time 15mins
Cooking time 39mins
Adapted from desserfortwo.com

Preparation

Step 1

First, preheat the oven to 350, and line a muffin pan with 6 cupcake liners.
In a large bowl, whisk together the flour, cinnamon, cloves, nutmeg, ginger, baking powder, baking soda, and salt. Whisk very well. Add the grated carrots and coconut, and whisk very well to combine. The flour coats the carrot and coconut pieces and helps them not sink to the bottom of the cupcakes.
In a separate bowl, whisk together the brown sugar, egg, sour cream, vanilla and oil.
Combine the wet and dry ingredients, and stir just until blended.
Divide the mixture between the cupcake liners, and bake for 24-27 minutes, or until a toothpick inserted comes out clean with only moist crumbs clinging to it.
Let the cupcakes cool completely. Let the cream cheese and butter soften on the counter in the meantime.
To make the frosting: beat together the cream cheese, butter, powdered sugar, and vanilla until light and fluffy.
Frost the cupcakes with a knife, or place the frosting in a piping bag fitting with a tip and frost them.