Carrot cupcakes

Name: Carrot cupcakes
Total time: 1200 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 1/4 cups Flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon allspice; 1/2 cup butter; 1/2 cup sugar; 1/2 dark brown sugar; 1/2 cup sour cream; 2 eggs; 1 teaspoon vanilla extract; 1 cup grated carrots; 4 tablespoons unsalted butter; 6 ounces cream cheese; 1 teaspoon vanilla extract; 2 cups icing sugar

Cupcake Queen @cook_16752347

I couldn't find a recipe to make for my dad's birthday so I experimented and came up with an idea. I took his favorite type of cake and turned it into a cupcake. He said it was the most wonderful present ever.

Cupcake Queen @cook_16752347

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Ingredients

20 min

12 servings

1 1/4 cupsFlour
1/2 teaspoonbaking powder
1/2 teaspoonbaking soda
1/2 teaspoonsalt
1/2 teaspoonground cinnamon
1/4 teaspoonallspice
1/2 cupbutter
1/2 cupsugar
1/2dark brown sugar
1/2 cupsour cream
2eggs
1 teaspoonvanilla extract
1 cupgrated carrots
Frosting
4 tablespoonsunsalted butter
6 ouncescream cheese
1 teaspoonvanilla extract
2 cupsicing sugar

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Steps

20 min

1

Whisk the melted butter, sugar, brown sugar, sour cream, eggs and vanilla in a large bowl until smooth.
2

Whisk in the flour mixture until just combined. Stir in the carrots.
3

Divide the batter among the prepared muffin cups. Bake until the tops spring back when pressed (20 to 25 mins). Transfer to a cooling rack to cool completely.
4

Preheat the oven to 350. Line a 12 cup muffin pan with paper or foil liners. Whisk the flour, baking powder, baking soda, salt cinnamon and allspice in medium bowl.
5

Meanwhile, beat the butter, cream cheese and vanilla with a mixer on medium speed until smooth. Gradually add the icing sugar until smooth.