Carrot Cake Cupcakes with Homemade Buttercream Icing
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12 cupcakes
 
Ingredients
  • CUPCAKES:
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  • ½ cup vegetable oil
  • 2 eggs
  • 1.5 cups finely chopped carrots (we like to use our blender/food processor for this!)
  • FROSTING:
  • ½ cup (one stick) unsalted butter, softened
  • 1¾ cup powdered sugar
  • ½ tsp milk
  • 1 tsp vanilla
  • a pinch of salt
  • 1 tbsp chopped pecans (optional)
Instructions
  1. CUPCAKES:
  2. Preheat oven to 350 degrees.
  3. Mix all dry ingredients together.
  4. Add oil and mix.
  5. Add eggs one at a time, mixing between each.
  6. Add carrots and mix well.
  7. Grease cupcake pan or insert cupcake liners. This recipe will yield 12 regular-sized cupcakes plus about four minis. Fill each a tad over halfway.
  8. Bake for 20-22 minutes.
  9. FROSTING:
  10. Beat powdered sugar and softened butter together well.
  11. Add remaining ingredients and beat for 3-4 minutes using an electric mixer.
  12. Frost cupcakes once cooled.
  13. Top with finely chopped pecans.
  14. Enjoy immensely!
Recipe by Whimsical September at http://whimsicalseptember.com/2017/08/carrot-cake-cupcakes-with-homemade-buttercream-icing.html/