Luscious Carrot Cupcakes
Description
These luscious carrot cupcakes won't disappoint, full of eggs, brown sugar, oil, carrots, vanilla, and cinnamon, topped with cream cheese.
Ingredients
•
1/2 cup vegetable oil
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2 tablespoons vegetable oil
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3 eggs
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1 1/4 cups brown sugar
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2 1/4 cups grated carrots
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1 2/3 cups all-purpose flour
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2 teaspoons ground cinnamon
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1 teaspoon baking powder
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1 teaspoon vanilla sugar
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1/2 teaspoon salt
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1 (16 ounce) package confectioners' sugar, or as needed
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1/2 (8 ounce) package cream cheese (such as Philadelphia®)
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3 tablespoons butter
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1/2 lemon, juiced
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1 lemon, zested
Directions
1
Preheat oven to 350 degrees F (175 degrees C).
2
Mix 1/2 cup plus 2 tablespoons oil, eggs, brown sugar, and grated carrots together, in that order, in a bowl.
3
Mix flour, cinnamon, baking powder, vanilla sugar, and salt together in a separate bowl. Add flour mixture to oil mixture and stir to combine. Fill 12 cups of a muffin tin with the batter.
4
Bake on the middle rack of the preheated oven until a toothpick inserted in the center comes out clean, 12 to 15 minutes; do not overbake. Cool completely before frosting, about 45 minutes.
5
Mix confectioners' sugar, cream cheese, butter, lemon juice, and lemon zest together in a bowl; stir until the icing reaches a smooth, thick, and creamy texture. Cover icing with plastic wrap and refrigerate until set, at least 30 minutes, before topping cupcakes.