Imported from Instagram

Carrot Cake Cupcakes with Cream Cheese Frosting

Name: Carrot Cake Cupcakes with Cream Cheese Frosting
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 servings
Cuisine: American
Ingredients: 240 g Plain flour; 1 tsp Baking powder; 1 tsp Baking soda; 0.5 tsp Salt; 1 tbsp Ground cinnamon; 240 g Soft light brown sugar; 1 tbsp Apple cider vinegar; 1 tsp Vanilla extract (For the cupcake batter); 115 ml Vegetable oil; 60 ml Almond milk; 1 Egg (Medium; alternatively, use a flax egg made with 1 tbsp ground flaxseed and 2 ½ tbsp water); 1 tbsp Ground flaxseed (Optional vegan alternative to the egg; dilute with 2 ½ tbsp water); 2.5 tbsp Water (For the optional flax egg); 200 g Carrot (Grated); 300 g Cream cheese (For the frosting); 1 tsp Vanilla (For the frosting; brand @potion_de_v); 65 g Butter (Softened; for the frosting); 70 g Icing sugar (For the frosting); Walnut (For finishing; amount not specified)

Recipe by Georgina Davis @georginaelizat · Instagram

Imported by Blak Rabbit on SeeMeCook

Soft, moist carrot cake cupcakes with cinnamon and a tangy cream cheese frosting. The recipe makes 12 small cupcakes and includes an egg-free flax egg alternative.

12 servings45 minAmerican

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

240 g Plain flour
1 tsp Baking powder
1 tsp Baking soda
0.5 tsp Salt
1 tbsp Ground cinnamon
240 g Soft light brown sugar
1 tbsp Apple cider vinegar
1 tsp Vanilla extract (For the cupcake batter)
115 ml Vegetable oil
60 ml Almond milk
1 Egg (Medium; alternatively, use a flax egg made with 1 tbsp ground flaxseed and 2 ½ tbsp water)
1 tbsp Ground flaxseed (Optional vegan alternative to the egg; dilute with 2 ½ tbsp water)
2.5 tbsp Water (For the optional flax egg)
200 g Carrot (Grated)
300 g Cream cheese (For the frosting)
1 tsp Vanilla (For the frosting; brand @potion_de_v)
65 g Butter (Softened; for the frosting)
70 g Icing sugar (For the frosting)
Walnut (For finishing; amount not specified)

Steps

1
Preheat the oven to 180°C (360°F) and place 12 small cupcake cases in a muffin tray.
2
In a jug, briefly stir together the almond milk and apple cider vinegar, then let the mixture curdle.
3
Add the vegetable oil and batter vanilla extract to the jug and whisk.
4
In a large bowl, mix the flour, baking soda, baking powder, salt, cinnamon, and brown sugar.
5
Pour the wet mixture into the dry ingredients and add the grated carrot and egg (or prepared flax egg). Mix until incorporated. If the batter seems too dry, leave it briefly so the carrot can release moisture, then mix again.
6
Spoon the batter into the cupcake cases and bake for 20 minutes.
7
While the cupcakes bake, beat the cream cheese and softened butter in a stand mixer fitted with the paddle attachment until smooth.
8
Add the frosting vanilla and icing sugar to the mixer and mix until combined.
9
Refrigerate the frosting until the cupcakes are baked and cooled.
10
Transfer the frosting to a piping bag and pipe it onto the cooled cupcakes. Finish each with walnut and serve.

Notes

The egg may be replaced with a flax egg made from 1 tbsp ground flaxseed diluted in 2 ½ tbsp water. The source specifies walnut as the finish but gives no amount. It does not state how to prepare a flax egg beyond diluting the flaxseed in water.