Carrot Cupcakes with Cream Cheese Frosting
The cupcake batter does not require a mixer, and the frosting can be made using a hand mixer or a food processor or a whisk. Lots of options! So adapt to what you have at home, no need to buy fancy equipment! Easy peasy recipe for your weekend project, I even made a video to guide you along.
When making cupcakes and muffins, I highly recommend having a liner. The shape of the dome of the end product is just so much better, plus, they pop out of the pans so quickly and easily.
Here are a few items that you can get to make your cupcakes prettier, click on the links to shop for each item on Amazon:
- Cupcake liners – Like I said, they ensure your cupcakes don’t get stuck in the pan and have a pretty dome. These ones are silicon and reusable! If you prefer plain white ones though, a bulk pack is linked if you click on the photo below.
- Piping nozzles – Piping nozzle sets are a good start to take the hassle out of choosing which ones to buy. (pictured below)
- Piping bags – These are great because they’re massive and can fit a lot, so you don’t have to keep refilling the bag. It’s a tad pricey though, and I’m sure you can find a roll of the smaller ones for less in your local store.
Have fun on this weekend’s baking project! Let me know how you go by tagging me on Instagram and Facebook or using #mrsfancypants to get featured!
Click on the photos to shop for the products. Most products ship internationally.
P.S. I noted both metric & US customary units in the recipe and have tested it in both.
- For the frosting:
- Preheat oven to 200C. Line a cupcake pan with 10 paper cases. (see notes)
- In a large bowl, mix dry ingredients. In a separate bowl mix wet ingredients (except carrots) until smooth. Make a well in the centre of the dry ingredients and stir in wet ingredients just until combined.
- Fold in the grated carrots into the batter. DO NOT OVER MIX. Fill cupcake liners 3/4 full.
- Bake for 10-12 minutes or until toothpick comes out clean. Cool in the pan for 5 minutes then transfer to a cooling rack.
- While cooling the cupcakes, make the frosting.
- Once cupcakes are completely cooled, you can pipe the frosting on top. Keep in the fridge for 3-5 days or freeze up to 3 months.
- You can find the cream cheese frosting recipe here This recipe can frost 18-20 cupcakes, but I still make the full recipe so I have a little extra and won't have to worry about running out. You can keep the leftover in the freezer for when you need some frosting later.