Print

Carrot Cake Cupcakes + FREE Peter Rabbit Cupcake Toppers


Scale

Ingredients

  • 1 Cup All-Purpose Flour
  • 3/4 Cup Granulated Sugar
  • 1 tsp Cinnamon
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1 1/2 Cup Carrots, shredded (I tried using the store bought bag and the pieces were too big)
  • 2/3 Cup Vegetable Oil (I’ve used olive oil instead)
  • 2 Large Eggs
  • Frosting
  • 4 oz Cream Cheese, room temperature
  • 4 TBSP Butter, room temperature
  • 2 Cups Powdered Sugar
  • 1 tsp Vanilla
  • Instructions
  • Preheat the oven to 350 degrees
  • Start by mixing together your dry ingredients Flour, sugar, cinnamon, baking soda and baking powder and set aside.
  • Next, Mix together the vegetable oil and eggs, fold in the powdered ingredients until well incorporated.
  • Stir in the shredded carrots
  • Scoop the batter into muffin liners in your cupcake pan, I fill them about 2/3 of the way full
  • Bake for 20 minutes or until a toothpick comes out clean
  • While the cupcakes are baking, whip together the cream cheese, vanilla and butter. Stir in the powdered sugar slowly until it’s frosting consistency.
  • Let the cupcakes cool before frosting and topping with a fun Peter Rabbit Cupcake Topper. Enjoy!!

Instructions

  1. Preheat the oven to 350 degrees
  2. Start by mixing together your dry ingredients Flour, sugar, cinnamon, baking soda and baking powder and set aside.
  3. Next, Mix together the vegetable oil and eggs, fold in the powdered ingredients until well incorporated.
  4. Stir in the shredded carrots
  5. Scoop the batter into muffin liners in your cupcake pan, I fill them about 2/3 of the way full
  6. Bake for 20 minutes or until a toothpick comes out clean
  7. While the cupcakes are baking, whip together the cream cheese, vanilla and butter. Stir in the powdered sugar slowly until it’s frosting consistency.
  8. Let the cupcakes cool before frosting and topping with a fun Peter Rabbit Cupcake Topper. Enjoy!!
shares