Carrot Cupcakes
These carrot cupcakes are so delicious
Ingredients
Cupcakes
- 2 eggs
- 1 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 cups shredded carrots
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp salt
Icing
- 8 oz cream cheese
- 1/2 cup butter
- 1/2 tsp orange extract
- 4 cups powdered sugar
Instructions
CUPCAKES
- preheat oven to 350 degreed
- in a mixing bowl, beat eggs, white sugar, and brown sugar in a bowl until creamy.
- Mix in the oil and stir in the carrots.
- Mix in the flour,baking soda, and salt until evenly moist. Transfer tothe prepared muffin cups. Fill each about ¾ tall
- Bake 25 min, or until a toothpick comes outclean. Cool completely before topping with the icing
ICING
- Beat together the cream cheese, butter and orange extract until smooth
- Gradually beat in the sugar until the mixture is fluffy. You can add more powdered sugar if you want a stiffer icing.
- Pipe or spread over the completely cooled cupcakes