
๐ฅ ๐ง FAMOUS CARROT CUPCAKES FROM @sweetmimiscafe ๐คฉ These have been a staple on the menu since they opened in 2013! If you want to make these at home, check out the recipe below ๐
Makes 18 standard cupcakes
INGREDIENTS:
2 cups all purpose flour
2 ts baking soda
1 tbs cinnamon
1 tsp salt
1 cup vegetable oil *I used avocado oil
2 cups granulate white sugar
4 large eggs
1 1/2 tsp pure vanilla extract
3 cups peeled, grated carrots
Cream Cheese Frosting:
1 pound (16 oz/4 sticks) unsalted butter, softened
1 pound (16 oz, 2 blocks) good quality cream cheese, softened
1 tablespoon pure vanilla extract
1 pound (4 cups) confectioners sugar
Garnish:
Toasted walnuts or Fall color sprinkles.
METHOD:
Whisk together dry ingredients well.
In a stand mixer, fitted with a paddle attachment, whip together vegetable oil, and sugar until light - several minutes. Add eggs one at a time and mix thoroughly. Add vanilla, then add dry ingredients 1 cup at time, mixing on low speed until fully incorporated. Fold in carrots.
Prepare a muffin tin, lined with paper liners.
Scoop dough 3/4 up each liner.
Bake at 325 convection or 350 standard oven, for 20-25 minutes until moist crumbs adhere to a cake tester or until center bounces back when touched.
Cool completely. Cupcakes can be frozen for 2 months, or used immediately.
Cream Cheese Frosting:
In a stand mixer fitted with a paddle attachment, blend together cream cheese and butter. Mix on medium high heat for several minutes until fully incorporated and no lumps are present. Slowly add sugar, then whip until light. Add vanilla. Use immediately to pipe onto cupcakes.
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