Carrot Cake Muffins
Nice, moist, and fluffy carrot cupcakes!
このレシピの生い立ち
I like carrot cake, but most recipes have nuts and raisins. I figured out our absolutely perfect carrot cupcake!
Carrot Cake Muffins
Nice, moist, and fluffy carrot cupcakes!
このレシピの生い立ち
I like carrot cake, but most recipes have nuts and raisins. I figured out our absolutely perfect carrot cupcake!
アプリでひらく作り方
- 1
Line a 12 cup muffin pan with cupcake liners.
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- 2
Position a rack in the middle of the oven.
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- 3
Preheat the oven to 350 degrees F.
- 4
Whisk the flour/BP/BS/salt /nutmeg/cinnamon in a medium bowl
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- 5
Whisk the oil/grated carrot/sugar/vanilla in a large bowl
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- 6
Whisk in eggs one at a time until combined.
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- 7
Pour the dry mixture into the wet mixture.
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- 8
Switch to a rubber spatula and stir gently.
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- 9
Gently stir the mixture until combined.
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- 10
Lightly fold in the coarsely grated carrots.
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- 11
NOTE: I use finely/coarsely grated carrots for this recipe.
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- 12
Divide the batter into muffin cups.
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- 13
Bake muffins for 20-25 minutes and test with a tooth pick.
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- 14
Remove from the oven. Let them cool in the pan for 10 mins.
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- 15
Transfer the muffins to a wire rack to cool it completely.
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- 16
MAKE FROSTING
- 17
In a mixing bowl, add cream cheese, milk, vanilla and salt.
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- 18
Use a whisk or handheld mixer to beat the cream until creamy
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- 19
Slowly beat in half of the sugar until smooth.
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- 20
Add the rest of the sugar and slowly beat it until fluffy.
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- 21
Frost cooled cupcakes and add rainbow sprinkles!
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- 22
NOTE: If you want to have extra frosting for the muffins →
- 23
double this recipe and generously add frosting on top!
コツ・ポイント
I skipped the nuts/raisins because I'm not a big fan of those, but you can add 1/2 cup of nuts if you desire!
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