The Best Carrot Cake Cupcakes with Cream Cheese Frosting

In the next few days I�ll share some pics from the real shower including of my sister�s baby boy belly which will probably melt your face off. Is that exploitative? Please friends, come back to see pictures of my sister�s adorable (clothed) belly. Not weird at all. Mmmhm.

For today, you get this recipe, which is basically the whole reason I hosted the shower. I mean, babies are cute and everything, but CUPCAKES.

With CREAM CHEESE FROSTING.

Go forth.

The Best Carrot Cake Cupcakes with Cream Cheese Frosting

INGREDIENTS

for the cupcakes

• 1 cup flour
• 3/4 cup sugar
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups grated carrots (heaping)
• 2/3 cup oil
• 2 eggs, beaten

for the frosting

• 4 ounces cream cheese
• 4 tablespoons butter
• 2+ cups powdered sugar
• 1 teaspoon vanilla

INSTRUCTIONS

• Preheat the oven to 350 degrees. Combine the flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl. In a separate bowl, combine the grated carrots and the oil. Slowly add the flour mixture, stirring until just mixed. Add the beaten eggs and stir a few times (like 15 or less around the bowl � the fewer the better)!
• Grease a muffin tin or use paper liners. Scoop the batter into a muffin tin, filling each muffin tin about 2/3 of the way up the side. Bake for 13 minutes, check how they�re doing, and add a few minutes if necessary. I find that the baking time varies greatly with oven, so just check for the right golden brown color and springy tops. Allow the cupcakes to cool.

Full Recipes>>The Best Carrot Cake Cupcakes with Cream Cheese Frosting

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