Carrot Cupcakes








Carrot Cupcakes:
2 cups flour
1 cup buttermilk
4 eggs
3/4 cup oil
1/2 cup brown sugar
1/2 cup sugar
1 cup shredded carrots
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla sugar
1 tsp ground cardamom
2 tsp cinnamon powder

In a bowl, add flour, baking powder, baking soda, cinnamon, cardamom, salt, vanilla sugar and mix well.
In a mixer, add the brown sugar, regular sugar, eggs and mix well until fluffy.
Next add the buttermilk, oil and mix well.
Then add the flour mixture into the egg mixture and mix well.
Finally add the shredded carrots and gently mix.
Pour the batter equally into prepared cupcake pan that has cupcake liners in.
Bake at 350 degrees for about 30 to 35 minutes or until toothpick inserted comes out clean.
Let the cupcakes cool before frosting.

Cream Cheese Frosting:
2 tbsp cream cheese
2 tbsp margarine
3 to 4 cups icing

Mix the margarine and cream cheese in a mixer until creamy, then add the icing sugar a cup at a time mixing well after each addition.
Decorate the cupcakes with the frosting.
I made 16 cupcakes out of this recipe.

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