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Cheese and Walnut Frosted Carrot Cupcakes
These Cheese and Walnut Frosted Carrot Cupcakes are the perfect combination of savory and sweet. With a delicious carrot cupcake as a base, these cupcakes are then topped with a creamy cheese frosting and sprinkled with chopped walnuts for an extra crunch. These cupcakes are sure to be a hit at your next gathering!
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups grated carrots
- 1/2 cup chopped walnuts
- 1/2 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups confectioners’ sugar
- 2 tablespoons milk
Directions:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, whisk together the sugar, oil, eggs, and vanilla until combined. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the grated carrots and chopped walnuts.
- Divide the batter evenly among the muffin cups, filling each cup about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool completely before frosting.
- For the frosting, beat the cream cheese and butter until light and fluffy. Slowly add in the confectioners’ sugar and mix until combined. Add the milk and mix until smooth and creamy.
- Spread the frosting over the cooled cupcakes and sprinkle with chopped walnuts. Enjoy!