Soft and moist scrumptious Carrot Cupcakes and Cream Cheese Frosting with a dash of cocoa dusted on top. Perfect for tea or a dessert.
Frosted cream Cheese Cupcakes
One of the most delicious cupcakes to bake is these moist tasty carrot cupcakes frosted with cream cheese and cocoa powder.
Added with some extra ingredients to make them fluffy and moist.
Below is some ingredient images.
Grated carrots
Finely shredded coconut
Finely chopped pineapple pieces
Cinnamon for the balance.
How to
After mixing all the ingredients together according to the recipe then bake and cool on a cooler rack. Before making the icing and frosting the cupcakes with this cream cheese icing. It will have to be kept in the fridge until you serve. The butter cream cheese frosting melts.
Iced and ready for tea are these amazing cupcakes with the most important part the cream cheese icing.
Having Tea or coffee on the veranda in the open air on the farm is amazing and peaceful.
Very healthy cupcakes with cinnamon that helps with balancing of sugar levels and lowers blood pressure. As well as many other health benefits.
View the health benefits of drinking daily this Honey Apple Cider Vinegar Drink with cinnamon. HERE. As well as many more healthy remedies to take daily with organic honey.
There are these amazing Printables to download the help with Household Planners as well as Kitchen Charts to help with kitchen baking.
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Easily adapted to any occasion. Add some small oval sweets or other candy on top of the icing of the cupcakes. Especially for an easter treat…….
Freezing cupcakes.
You can freeze most of the cakes and cupcakes and muffins easily. The cupcakes that are not iced or decorate and once cool can be placed in a sealed or zip locked package. Freeze easily for at least 3 months. Leave out to defrost before icing or decorating or serving.
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PrintCarrot Cupcakes and Cream Cheese
Soft and moist scrumptious Carrot Cupcakes and Cream Cheese Frosting with dash of cocoa dusted on top. Perfect for tea or a dessert.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 18
- Category: Desserts
- Method: Baking
Ingredients
The Cupcakes
2 1/2 Cups of Flour (325g)
1 1/2 teaspoons of bicarb soda
1 1/4 teaspoons of baking powder
2 teaspoons of cinnamon
1/2 teaspoon of salt
2 cups of brown sugar (400g)
4 large eggs
1 cup of olive oil or coconut oil
1 teaspoon of vanilla essence
2 cups of grated carrots (180 g)
3/4 cup of shredded coconut (50g) optional
1 cup of chopped pineapple pieces (8 oz) or 1 can, with no liquid
3/4 cup of chopped pecan nuts (Optional)
The Cream Cheese Frosting
1/2 cup of soft butter (112g)
1 cream cheese (225g)4 oz (cold)
1 teaspoon of vanilla essence
1/4 teaspoon of salt
3 cups of icing sugar
1/4 cup of cocoa powder to dust on top of the frosting.
Instructions
Preheat oven to 170 Deg. C (350 Deg. F)
Grease muffin pans with spray and cook or insert cupcake holders.
In a large bowl add the flour, and the cinnamon with salt. Whisk to mix all together. set aside. (Adding bicarb of soda and baking powder later before mixing with wet ingredients)
In another medium bowl add the sugar, eggs olive oil and vanilla essence. Mix with a mixer for 2 -3 minutes with medium speed until all is well blended.
Then you whisk in the bicarb of soda and the baking powder in the flour. Pour the wet mixture into the flour and mix with a mixer until all is combines and no dry mixture is at bottom of the bowl.
Then add the carrots pineapple and coconut (and pecan nuts, optional). Mix all in equally.
Pour this mixture in the cupcake holders that are in the muffin pans, to 4/4 full.
Place in the preheated oven and bake for 25 minutes. (test with a clean knife if the mixture is cooked and no wet ingredient is left on the knife.)
Take out and leave in the pan for a few minutes and leave to cool on a cooler rack, then remove them from the pan to cool further.
Make the cream cheese frosting.
Beat the butter and the cream cheese until creamy and smooth. (takes a minute) adding the vanilla slowly while beating, then adding the icing sugar a little at a time and mixing until all is smooth.
Place the cream cheese frosting in a piping bag or container and pipe on top of the cupcakes and sprinkle a little cocoa powder over the frosting.
Serve for tea or dessert.
Keep chilled in fridge when not eaten. (the cream cheese softens)
Notes
Some pecan nuts are optional.
Keywords: Carrot Cupcakes and Cream Cheese frosting
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