Cream Cheese Carrot Cupcakes (Print Version)
# Ingredients:
→ For the Carrot Cupcakes
01 -
150g all-purpose flour
02 -
1 tsp baking powder
03 -
½ tsp baking soda
04 -
½ tsp salt
05 -
1 tsp ground cinnamon
06 -
½ tsp ground nutmeg
07 -
100g granulated sugar
08 -
50g brown sugar
09 -
2 large eggs
10 -
120ml vegetable oil
11 -
1 tsp vanilla extract
12 -
180g finely grated carrots
→ For the Cream Cheese Filling
13 -
120g cream cheese, softened
14 -
30g powdered sugar
15 -
½ tsp vanilla extract
→ For the Cream Cheese Frosting
16 -
150g cream cheese, softened
17 -
100g unsalted butter, softened
18 -
250g powdered sugar
19 -
1 tsp vanilla extract
→ For Garnish
20 -
Chopped pecans or walnuts
21 -
Carrot shavings
22 -
Cinnamon dusting
# Instructions:
01 -
Preheat oven to 175°C and line a cupcake tray with liners. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, beat sugar, brown sugar, eggs, oil, and vanilla until smooth. Gradually mix in dry ingredients, then fold in grated carrots. Fill cupcake liners about ⅔ full, leaving space for the cream cheese filling.
02 -
In a small bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Spoon 1 teaspoon of filling into the center of each cupcake batter.
03 -
Bake for 18-22 minutes, or until a toothpick inserted into the cake (not filling) comes out clean. Let cupcakes cool completely before frosting.
04 -
Beat cream cheese and butter together until fluffy. Gradually mix in powdered sugar, then add vanilla extract.
05 -
Pipe cream cheese frosting on top of each cupcake. Sprinkle with chopped pecans, carrot shavings, or a dusting of cinnamon.