By Kelsey Banfield
When it comes down to ideas for Mother’s Day sometimes I think the simpler, the better. That is why I totally adore these carrot cake cupcakes. They are always a favorite with the whole family and they are the perfect simple treats for Mom. The best part is that they are totally perfect to make with children. Get your little ones involved mixing the batter, spreading on the frosting and decorating them. They’ll love helping make this simple treat and showing Mom how much they care!
Some more interesting posts:
Carrot Cake With Cream Cheese Frosting and Caramel in a Jar
Carrot-Peach Cupcakes with Cream Cheese Frosting
Carrot Cake Cupcakes with Cream Cheese Frosting
adapted from Ina Garten
Ingredients:
- 2 cups granulated sugar
- 1 1/3 cups vegetable oil
- 1 teaspoon vanilla
- 3 large eggs
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 3 cups grated carrots
Frosting:
- ½ pound cream cheese, softened
- 1 stick unsalted butter, softened
- 1 teaspoon vanilla
- ½ pound confectioners’ sugar
Directions:
- Preheat the oven to 350F. Line two 12-cup muffin tins and set aside.
- In an electric mixer beat the sugar, oil, and vanilla. Then add the eggs one at a time and beat well.
- In a separate bowl sift together the flour, cinnamon, baking soda, and salt. Slowly add it to the wet ingredients with the mixer on low until completely incorporated. Stir in the carrots.
- Fill the muffin cups ¾ full and bake the cupcakes at 400F for 10 minutes. Then reduce the oven temperature to 350F and bake for an additional 20 minutes, or until a cake tester comes out clean.
- To make the frosting, beat the cream cheese, butter, and vanilla, until smooth. Then beat in the sugar until smooth. Frost the cupcakes once they are completely cooled.
