Spring has arrived, and I couldn’t be more happy! It means sunshine, flowers, Easter, adding more fruits and vegetables to our diet ;) I love baking recipes that incorporate vegetables, carrots are great to add to bake goods.
I love a good carrot cake, but I will honestly admit I am not a huge fan of the nuts and raisins that are usually in it. I know I’m not the only one, a lot of kids say they don’t like carrot cake and if you have a nut allergy. These carrot cupcakes are everyone-friendly, and not to mention they taste exactly like a bakeries cupcake. A little known fact I am obsessed with cupcake shops, Trophy’s and Hello Cupcakes – yum, they make my mouth water just thinking about them. What I’m not a fan of though is spending $4-5 A CUPCAKE! That’s outrageous but sometimes you just feel like you can’t make a cupcake that good, well maybe that’s because you haven’t found the right recipe? This cupcake, even the frosting taste like you bought it at a cupcake shop. Nothing tricky about making them, they are extremely easy.
Let’s welcome Spring with some yummy treats!
Preheat your oven to 350° and get your mixer ready – we love our KitchenAid, it makes food prep so easy! A hand mixer will do too! In your mixer bowl, beat your eggs for about 1 minute. Mix in your oil, sugar, baking powder, baking soda, salt for about 2 minutes. Then gradually add in your flour and beat until mixed.
Once you’ve got all the above mixed together, it’s time to mix in your carrots. Slowly add the carrots to bowl and mix until combined. *Make sure you’re using finely shredded carrots so they don’t sink to the bottom while baking.
Place baking liners into your pan and carefully fill them 3/4 full of the carrot mix. Bake in a preheated oven for about 20-24 minutes or until a toothpick comes out clean. After done baking, remove from oven and let cool completely.
While the cupcakes are baking, begin making the cream cheese frosting. In a medium sized bowl add the butter, cream cheese and vanilla mix for about 2 minutes. Gradually add in your powdered sugar and heavy whipping cream, mix for another 2-4 minutes or until it’s completely mixed and beginning to fluff up. If you like your frosting really fluffy mix a little longer. After your cupcakes have cooled completely, they’re ready for frosting. There’s no one right way to frost, use a piping bag or just simply use a knife to layer it on. 
Enjoy your bakery style cupcakes without the price tag! If you decide to make them(which you should), let me know how you like them?!
Carrot Cupcakes that taste like a bakeries!
Ingredients
Cupcakes
- 4 eggs beaten
- 2 cups all purpose flour
- 2 cups sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3 cups finely shredded carrot lightly packed
- 3/4 cup vegetable oil
Cream Cheese Frosting
- 1 4-ounce package cream cheese softened
- 1/4 cup butter
- 1 tsp vanilla extract
- 3-3 1/2 cups powdered sugar
- 2 Tbsp heavy whipping cream
Instructions
- Preheat your oven to 350° and get your mixer ready. In your mixer bowl, beat your eggs for about 1 minute. Mix in your oil, sugar, baking powder, baking soda, salt for about 2 minutes. Then gradually add in your flour and beat until mixed.
- Once you've got all the above mixed together, it's time to mix in your carrots. Slowly add the carrots to bowl and mix until combined. *Make sure you're using finely shredded carrots so they don't sink to the bottom while baking.
- Place baking liners into your pan and carefully fill them 3/4 full of the carrot mix. Bake in a preheated oven for about 20-24 minutes or until a toothpick comes out clean. After done baking, remove from oven and let cool completely.
- While the cupcakes are baking, begin making the cream cheese frosting. In a medium sized bowl add the butter, cream cheese and vanilla mix for about 2 minutes. Gradually add in your powdered sugar and heavy whipping cream, mix for another 2-4 minutes or until it's completely mixed and beginning to fluff up. If you like your frosting really fluffy mix a little longer.
- Enjoy!