Carrot Cake Cupcakes

It's almost Friday! Yay! What better way to celebrate than with cupcakes?

I made these Carrot Cake Cupcakes for my brother's birthday last week and they were amazing! I got the recipe from my Better Homes & Garden's cookbook! It's a cake recipe but it works just fine for cupcakes and the cream cheese frosting is to die for. 

Carrot Cake Cupcakes

Ingredients

• 4 eggs
• 2 C. all-purpose flour
• 2 C. sugar
• 1 tsp. cinnamon
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 3 C. finely shredded carrots
• 3/4 C. vegetable oil
• 1 Recipe Cream Cheese Frosting

Cooking Directions

1.) Allow the eggs to get to room temperature meanwhile preheat the oven to 350 degrees and line a two cupcake pans with wrappers.

2.) Stir together the flour, salt, sugar, baking powder, cinnamon and baking soda. Set aside.

3.) In another bowl lightly beat eggs: add the carrots and oil. Add the egg mixture to the flour mixture. Stir until combined.

4.) Pour the batter in the cups until half full. Bake for 35-40 minutes or until a toothpick comes out clean.

5.) Cool and then frost!

Cream Cheese Frosting

Ingredients

• 1 8oz. package of cream cheese, softened
• 1/2 C. butter, softened
• 2 tsp. vanilla
• 3 1/2 - 5 C. powdered sugar

Cooking Directions

1.) In a large mixing bowl beat cream cheese, butter, and vanilla with a mixer until light and fluffy.
2.) Gradually beat in powdered sugar to reach spreading consistency
3.) Frost!

I hope you enjoy these delicious cupcakes! Make sure to let me know in the comments if you like them!