Carrot Cream Cheese Cupcakes recipe - ingredients, nutrition and when to eat it
These moist cupcakes blend the gentle sweetness of carrots with the warm aroma of cinnamon.
These moist cupcakes blend the gentle sweetness of carrots with the warm aroma of cinnamon. Topped with smooth cream cheese frosting, they are perfect for a café-style afternoon snack or whenever you crave a sweet dessert.
Snacks & desserts · 35 minutes to cook
Tips: Carrots with too much moisture can thin the batter, so gently press the chopped carrots with a paper towel.
Tips: Cold cream cheese is difficult to soften, so take it out about 20 minutes before you begin.
Tips: Let the cupcakes cool completely before adding the cream cheese frosting so it does not melt.
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Ingredients (1 serving)
- All-purpose flour — 35 g
- Carrot — 35 g
- Egg — 0.5 pc
- Butter — 15 g
- Brown sugar — 18 g
- Ground cinnamon — 0.5 tsp
- Baking powder — 0.3 tsp
- Baking soda — 0.1 tsp
- Cream cheese — 20 g
- Powdered sugar — 6 g
- Vanilla extract — 0.1 tsp