Mini Carrot Cupcakes with Cream Cheese Icing
Prep time:
Baking time:
Makes:
30 mini cupcakes
Freezing:
excellent
1/2 cup
(125mL)
Vegetable or Canola Oil
1/2 cup
(125mL)
packed brown sugar
1/4 cup
(50mL)
granulated sugar
2
eggs
1 tsp
(5mL)
vanilla extract
1¼ cups
(300mL)
Five Roses® All Purpose Bleached White Flour
1 tsp
(5mL)
baking powder
1 tsp
(5mL)
cinnamon
1/2 tsp
(2mL)
baking soda
pinch
nutmeg and salt
1 ½ cups
(325mL)
finely grated carrots
1/3 cup
(75mL)
finely chopped walnuts or pecans (optional)
Icing
1/2 cup
(125mL)
butter, softened
1/2 cup
(125mL)
cream cheese, softened
2 cups
(500mL)
icing sugar
1 tsp
(5mL)
vanilla extract
- Preheat oven to 350ºF (180ºF). Line mini-muffin pans with paper liners.
- Beat oil and sugars together in a large bowl. Add eggs one at a time, beating well after each addition. Add vanilla.
- Combine flour, baking powder, cinnamon, baking soda, nutmeg and salt. Add flour mixture to egg mixture. Beat until combined. Fold in carrots and nuts. Spoon batter into prepared pans.
- Bake in preheated oven 12-15 minutes or until a toothpick inserted in centre of cupcake comes out clean. Cool in pans 5 minutes. Transfer to racks to cool completely.
- Icing: beat butter and cream cheese until combined. Add icing sugar and vanilla and beat until light and fluffy. Ice cupcakes when cool.