Carrot Cupcakes with Honey Cream Cheese Icing
This post contains affiliate links. For more information, visit my disclosure page
I have been buying carrots in bulk and cleaning them for on the go snacks around my house. So I have plenty of them on hand. I saw this recipe for Carrot Cupcakes and Cream Cheese Icicng in All You magazine this month and decided to make these carrot cupcakes. I have never made them and with it being the Easter season I thought lets give them a try. I am so glad I did. Very simple to make and the combination of the icing and cake is delicious. Try it for yourself and you’ll be pleasantly surprised 🙂
2 large eggs
1/4 cup milk
1 1/3 cup whole wheat flour
1 tsp baking powder
1 tsp cinnamon
1/4 tsp sea salt
8 tbsp butter at room temperature
1 cup sucanat or firmly packed light brown sugar
2 cups grated carrots
6 oz cream cheese at room temperature
2 Tbsp of honey
Preheat oven to 350 degrees F
Line 12 muffin tins with paper liners
Whisk eggs and milk together
In a medium bowl, sift the flour, baking powder, cinnamon and sea salt together.
In a large bowl using an electric hand mixer on medium/high speed beat the butter and sugar until fluffy.
Around 3 minutes. Reduce speed to medium/low and add slowly add the flour mixture, beating as you go.Scrap sides of bowl. Beat for about a minute after you added all the flour.
Fold in carrots.
Evenly divide the batter into the muffin tins.
Bake until golden and toothpick comes out clean. 23 – 25 minutes.
Cool on wire rack.
Using a rubber spatula, stir the cream cheese and honey together in a small bowl until creamy.
Frost when cool.
I was a little wary of eating these because the frosting didn’t have any sugar in it. lol. But the honey and cream cheese together are a wonderful combination. I will be making these again they were a huge hit with the family 🙂
Sharing at these parties.