CARROT CUPCAKES WITH CREAM CHEESE ICING
Unfrosted, these carrot-filled cupcakes are perfect for breakfast on the run or a lunch-box treat.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 50m
Yield Makes 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Oil a standard 12-cup muffin tin or line with paper liners. In a bowl, combine sugar, vegetable oil, orange juice, 1/2 teaspoon vanilla extract, and eggs.
- Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.
- Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.
- For the icing: In a mixing bowl, combine cream cheese, confectioners' sugar, and remaining 1/4 teaspoon vanilla extract. Whisk until smooth.
- Frost cupcakes, and garnish with shredded coconut.
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Shawn Ford
[email protected]These cupcakes were a huge hit at my party! Everyone loved them and asked for the recipe.
Ayishsa Usman
[email protected]I'm not a fan of carrot cake, but I tried these cupcakes and they were surprisingly good! The cream cheese icing was especially delicious.
Sakhile Ntombi
[email protected]These cupcakes were a bit too sweet for my taste, but overall they were good.
ECviking
[email protected]I made these cupcakes for my daughter's birthday and she loved them! They were moist and flavorful, and the icing was the perfect finishing touch.
Bella Driver
[email protected]These cupcakes were easy to make and very tasty. I would definitely recommend them.
TIK TOK User
[email protected]I followed the recipe exactly and the cupcakes turned out great! I especially loved the cream cheese icing.
mona khatab
[email protected]I've made these cupcakes several times and they always turn out perfectly. They're my go-to recipe for carrot cake.
Tina Vasquez
[email protected]These cupcakes were a disappointment. They were dry and the icing was grainy. I won't be making them again.
Jalil Ahamd
[email protected]The cupcakes were easy to make and turned out beautifully. The icing was a bit too sweet for my taste, but overall they were a great dessert.
Denver Andes
[email protected]I'm not usually a fan of carrot cake, but these cupcakes changed my mind. They were so good that I ate two in one sitting!
Paul Chege
[email protected]I made these cupcakes for a party and they were a huge success! Everyone loved them and couldn't stop talking about how delicious they were.
saso tadros
[email protected]These carrot cupcakes with cream cheese icing were a hit! They were moist and flavorful, and the icing was the perfect balance of sweet and tangy. I will definitely be making these again.