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–+ servings
Carrot Cupcake with Cream Cheese Frosting

The Best Carrot Cupcake Recipe with Cream Cheese Frosting

This recipe for carrot cupcake with cream cheese frosting has a lot of selling points. For one, carrot cupcakes are delicious. This carrot cupcake is soft and creamy. A bite makes flavors explode in your mouth. 
5 from 4 votes
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Snack
Cuisine American
Servings 24

Ingredients
  

Carrot Cupcake Ingredients

  • 225 g HICAPS Buttercream Prime
  • ¼ cup ChiffonAide Cake Oil
  • 1 ½ cup White Sugar
  • 4 Whole Egg Large
  • 1 cup Carrots Shredded – Remove excess water
  • 3 cups All-Purpose Flour Sifted
  • 1 ½ tsp. Baking Powder
  • 1 ½ Baking Soda
  • 1 tsp. Cinnamon Powder
  • 1 cup Mlekovita UHT Milk
  • ½ tsp. Vinegar

Cream Cheese Frosting Ingredients

Instructions
 

Carrot Cupcake

  • Cream HICAPS Buttercream Prime and sugar in the mixer in medium speed until light and fluffy.
    225 g HICAPS Buttercream Prime, 1 ½ cup White Sugar
  • Add ChiffonAide Cake Oil, then eggs one at a time while continuously mixing. Add the shredded carrots.
    ¼ cup ChiffonAide Cake Oil, 4 Whole Egg, 1 cup Carrots
  • In a separate bowl, combine all the dry ingredients and sift together.
    3 cups All-Purpose Flour, 1 ½ tsp. Baking Powder, 1 ½ Baking Soda, 1 tsp. Cinnamon Powder
  • In another bowl, measure milk, add the vinegar and wait until it reacts.
    1 cup Mlekovita UHT Milk, ½ tsp. Vinegar
  • In the mixer, alternately add the dry ingredients and wet ingredients starting with the dry divided into three (3) portions and ending with the dry as well.
  • Do not over mix. Continue mixing using a rubber scraper. Scoop the mixture to your desired molder.
  • Bake in a pre-heated oven at 350°F for about 20 to 25 minutes.
  • Top with Cream Cheese Frosting and Carrot Topper. If desired, add chopped walnuts for garnish.

Cream Cheese Frosting

  • Cream the softened cream cheese for 5 mins, set aside.
    200 g Royal Victoria Cream Cheese
  • In the same mixing bowl, cream Magic Whizk for 2 mins. until light and fluffy in color.
    500 g Magic Whizk Instant Whipping Cream
  • Gradually add in cold water while continuously mixing for 3 mins. in medium speed.
    250 g Cold Water
  • Switch in to high speed for 4 mins. until stiff peaks.
Keyword carrot cupcake with cream cheese frosting, carrot cupcakes
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