Carrot Cake Cupcakes with Homemade Buttercream Icing
Author: Erica DeSpain
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 12 cupcakes
- 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)
- CUPCAKES:
- Preheat oven to 350 degrees.
- Mix all dry ingredients together.
- Add oil and mix.
- Add eggs one at a time, mixing between each.
- Add carrots and mix well.
- 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.
- Bake for 20-22 minutes.
- FROSTING:
- Beat powdered sugar and softened butter together well.
- Add remaining ingredients and beat for 3-4 minutes using an electric mixer.
- Frost cupcakes once cooled.
- Top with finely chopped pecans.
- Enjoy immensely!
Recipe by Whimsical September at http://whimsicalseptember.com/2017/08/carrot-cake-cupcakes-with-homemade-buttercream-icing.html/
3.5.3229