Springtime Carrot Cupcake Muffins
These are the perfect way to welcome spring for your tastebuds. These Carrot Cupcake Muffins, can be made into muffins or cupcakes, hense the name, and they are a delicious treat for the Easter and Passover Holidays.
Equipment
- 1 Muffin Pan Silicone Muffin Pan
- 1 Large Bowl and 2 Medium Bowls
- Mixing Utencils
- Pam Spray or Muffin Linders we recommend silicone liners
- Knife or Toothpick to check if done
- Oven
Ingredients
Cupcake Muffins
- 1 and 1/4 Cups Flour
- 1/2 Cup White Granulated Sugar
- 1/2 Cup Light Brown Sugar
- 1/2 tsp Baking Powder
- 3/4 tsp Baking Soda
- 1 tsp Cinnamon (ground)
- 1/4 tsp Nutmeg (ground)
- 3/4 Cup Vegetable Oil
- 2 large Eggs
- 1 and 1/2 tsp Vanilla Extract
- 2 tbsp Milk
- 1 and 1/2 Cups Grated Carrots
Cream Cheese Frosting
- 4 tbsp Softened Butter
- 4 oz Softened Cream Cheese
- 1 tbsp Milk
- 1 and 1/2 cups Powdered Sugar
- 1/2 tsp Vanilla Extract
Instructions
Carrot Cupcake Muffins
- Preheat oven to 350°F.
- Grate carrots or use pre-shredded carrots. Set them aside
- In the large bowl stir together the Flour, White Sugar, Brown Sugar, Baking Powder, Baking Soda,Salt, Cinnamon, and Nutmeg. Set aside.
- In the medium bowl stir together the Oil, Eggs, Vanilla Extract, and Milk.
- Add the wet ingredients to the dry ingredients and mix until combined.
- Stir in the grated Carrots. Mix until combined.
- Grease muffin pan with spray or line with cupcake liners.
- Fill muffin pan 3/4 to almost full with batter.
- Bake for 20 minutes. Check one of the center muffins to see if they are done with a knife or toothpick. If it comes out clean, they are done.
Cream Cheese Frosting
- In another medium bowl, mix together the butter, cream cheese, powdered sugar, vanilla extract and milk.
Putting It All Together
- When the cupcakes have cooled, spread the cream cheese frosting on the top of each cupcake. We like to do 1/2 frosted and leave 1/2 unfrosted so we have both muffins and cupcakes. Enjoy!