CUPCAKE? MUFFIN? YOU DECIDE! HEE HEE
These carrot cake muffins with cream cheese frosting are outrageous! I love them in the cupcake form because they make an adorable presentation. Perfect for a brunch or a dessert! Your guests will go crazy for these beauties!
Carrot cake muffins with cream cheese frosting
CARROT CAKE MUFFINS WITH CREAM CHEESE FROSTING
Ingredients
Cupcakes
- 2 cups sugar
- 1 ⅓ cups vegetable oil
- 1 teaspoon pure vanilla extract
- 3 eggs
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 ½ teaspoons kosher salt
- 3 cups grated carrots less than 1 pound
For the frosting
- ¾ pound cream cheese at room temperature
- ½ pound unsalted butter at room temperature
- 1 teaspoon pure vanilla extract
- 1 pound confectioners' sugar
carrot decoration
- 2 tablespoons unsalted butter
- 1 cup grated or shaved carrots
- 3 tablespoons good maple syrup
Instructions
- Preheat the oven to 350 degrees F.
- Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment.
- Add the eggs, 1 at a time.
- In another bowl, sift together the flour, cinnamon, baking soda, and salt.
- With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients.
- Add the grated carrots to the remaining flour, mix well, and add to the batter.
- Mix until just combined.
- Line muffin pans with paper liners.
- Scoop the batter into 22 muffin cups until each is 3/4 full.
- Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean.
- Cool on a rack.
- When the cupcakes are cool, frost them generously and serve.
Frosting
- Beat the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment.
- Add the sugar and beat until smooth.
For carrot decoration:
- Melt butter in pan.
- Add carrots and syrup for a few mins.
- Place a small bunch on top of cupcakes!
ADAPTED FROM INA
