Carrot Cake Cupcakes with Vanilla Cream Cheese Frosting
Ingredients:
Cupcakes
- 2 large eggs
- 1/2 cup canola or vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/4 cup sour cream or thick Greek yogurt
- 1 tablespoon vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon allspice
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- pinch salt, optional and to taste
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups coarsely grated carrots (2 to 3 medium/large carrots, peeled)
- 1/2 cup raisins, optional
- 1/2 cup nuts, optional
Frosting
- 1/2 cup (4 ounces) cream cheese (light is okay), softened
- 1/4 cup unsalted butter, softened
- 1 tablespoon vanilla extract
- about 1 1/2 cups confectioners' sugar, more or less as desired
See full instructions on:
