Carrot Cupcakes with Cream Cheese Frosting
Serves: yields 10 cupcakes
  • 1 cup all-purpose flour
  • ½ cup sugar
  • ¾ tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp kosher salt
  • 1 large egg
  • ½ cup milk
  • ¼ cup canola oil
  • 1 cup shredded carrots
  • ¼ cup unsalted butter, softened
  • 4 oz package cream cheese, softened (from an 8 oz package)
  • ¼ cup marshmallow fluff
  • ½ cup confectioners sugar
  • ½ tsp vanilla extract
  1. Preheat the oven to 375 degrees. Line 10 muffin cups with liners and set aside.
  2. In a medium mixing bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon and salt. Add the egg, milk and oil to the bowl. Whisk vigorously for two minutes, until smooth. Stir in the carrots.
  3. Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, until a cake tester inserted into the center of a cupcake comes out clean.
  4. Transfer to a wire rack and cool completely.
  5. Once cooled, prepare the frosting.
  6. In the bowl of a stand mixer, combine all frosting ingredients and whip until combined and smooth. Transfer to a pastry bag and frost cupcakes.
Recipe by Maine Course at