Carrot Cake Cupcakes w/Vanilla Bean Cream Cheese Frosting
Ingredients
Cupcakes:
- 2 1/4 cups cake flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 heaping teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 3 cups finely grated carrot
- 1 cup liquid coconut oil or vegetable oil
- 4 eggs
Vanilla Bean Cream Cheese Frosting:
- softened 8 oz. package cream cheese
- 1/2 cup butter softened
- 4 1/2 cups powdered sugar
- 2 teaspoons vanilla bean paste
- Optional: 1 cup chopped walnuts or pecans for sprinkling on cupcakes
Instructions
Cupcakes:
- Preheat oven to 325°.
- In medium mixing bowl, stir together cake flour, granulated sugar, baking powder, baking soda, cinnamon and salt.
- Add in carrot, oil and eggs.
- Mix by hand until moistened,
- Using an electric hand mixer, beat on medium speed for exactly two minutes.
- Line muffin cups with paper or foil liners.
- Fill muffin cups almost 2/3 full. (This recipe makes 2 1/2 dozen (30) cupcakes.)
- Place muffin pans on middle oven rack(s) and bake for 18-20 minutes or until cake tester comes out clean.
- Cool completely, then frost with Cream Cheese Frosting.
Cream Cheese Frosting
- Beat softened cream cheese and butter together until fluffy.
- Slowly beat in 4 1/2 cups powdered sugar until smooth.
- Stir in vanilla bean paste.
- Frost cupcakes, then garnish with chopped nuts if desired.
Notes
Substitute two teaspoons pure vanilla extract if you don't have vanilla bean paste.
Substitute 2 cups of all purpose flour instead of 2 1/4 cups cake flour if you don't have cake flour.
I used a pastry bag and jumbo Wilton star tip 1M to frost these cupcakes.
Substitute 2 cups of all purpose flour instead of 2 1/4 cups cake flour if you don't have cake flour.
I used a pastry bag and jumbo Wilton star tip 1M to frost these cupcakes.