They are delicious, moist, soft and truly the perfect cupcakes.
And the name is….
The best cream cheese carrot cupcakes
Just for YOU, my dear, smart and gorgeous readers.
Are you ready for this recipe?
Of course you are.
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- brown and white sugar
- oil, sour cream
- flour, baking powder, cinnamon, nutmeg, salt
- cream cheese
- Heavy Cream, rum
Action Time – The best cream cheese carrot cupcakes
1/2 cup white sugar
1 cup brown sugar
1 cup oil (Crisco)
1 cup sour cream
1/2 TBSP vanilla extract
2 1/2 cups flour (AP)
2 tsp baking powder
1 TBSP cinnamon
1/2 tsp nutmeg
1/2 tsp salt
2 1/2 cups shredded carrots
1 1/4 cup walnuts, finally chopped
Preheat oven to 350 F.
Line a muffin tin with cupcake wrappers.
In a bowl #1 combine 2½ cups flour, 2 tsp baking powder, 1 TBSP cinnamon, ½ tsp salt and ½ tsp nutmeg.
In the bowl of a stand mixer fitted with the paddle attachment, mix together ½ cup white sugar, 1 cup brown sugar and 1 cup oil.
Add 4 eggs, ½ TBSP vanilla and 1 cup sour cream and beat together until creamy.
Gradually add the flour mixture to the stand mixer and beat just until combined.
Stir in 2½ cups shredded carrots and 1¼ cup finely chopped walnuts.
Fill the cupcake wrappers ⅔ full with the batter.
Bake for about 20 minutes or until toothpick inserted comes out clean. (start checking after 15 minutes)
Frost the cooled cupcakes and decorate.
Store any leftovers in an airtight container in the fridge.
2 pkg cream cheese, room temperature
2 3/4 cup icing sugar
2 1/2 cups heavy cream
1 TBSP rum
Bowl #1 – whip the cream on high speed until thick and fluffy.
Bowl #2 – beat cream cheese and icing sugar. Add rum and mix it.
Fold the whipped heavy cream into cheese/icing sugar mixture.
Be sure all ingredients are incorporated well.
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Optional for this recipe:
Cut one cupcakes in half, smear with cream cheese filling, sandwich together and cover with more cheese frosting.
Decorate if you wish.
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