Carrot cupcakes

I couldn’t find a recipe to make for my dad’s birthday so I experimented and came up with an idea. I took his favorite type of cake and turned it into a cupcake. He said it was the most wonderful present ever.


  1. 1 1/4 cups Flour
  2. 1/2 teaspoon baking powder
  3. 1/2 teaspoon baking soda
  4. 1/2 teaspoon salt
  5. 1/2 teaspoon ground cinnamon
  6. 1/4 teaspoon allspice
  7. 1/2 cup butter
  8. 1/2 cup sugar
  9. 1/2 dark brown sugar
  10. 1/2 cup sour cream
  11. 2 eggs
  12. 1 teaspoon vanilla extract
  13. 1 cup grated carrots
  14. Frosting
  15. 4 tablespoons unsalted butter
  16. 6 ounces cream cheese
  17. 1 teaspoon vanilla extract
  18. 2 cups icing sugar


  1. Whish the melted butter, sugar, brown sugar, sour cream, eggs and vanilla in a large bowl until smooth.

  2. Whisk in the flour mixture until just combined. Stir in the carrots.

  3. Divide the batter among the prepared muffin cups. Bake until the tops spring back when pressed (20 to 25 mins). Transfer to a cooling rack to cool completely.

  4. Preheat the oven to 350. Line a 12 cup muffin pan with paper or foil liners. Whisk the flour, baking powder, baking soda, salt cinnamon and allspice in medium bowl.

  5. Meanwhile, beat the butter, cream cheese and vanilla with a mixer on medium speed until smooth. Gradually add the icing sugar until smooth.

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