This is my new go to recipe for carrot cake.
Tasty carrot cake cupcakes.
Remove the cakes from the pans and let cool completely on the rack.
This is our favorite recipe for carrot cake cupcakes.
I ended up only making half the amount of cream cheese frosting which was plenty for the 24 good sized cupcakes the recipe made.
The overall cake has more layers of taste than the average carrot cake.
Jump to the easy carrot cake cupcakes recipe or read on to see our tips for making them.
For the frosting beat the cream cheese in a small bowl until smooth.
I added lemon juice to the frosting to brighten it up a bit and my family loved it.
Gradually add to egg mixture.
Combine 2 cups flour cinnamon baking soda and salt.
Divide the cake batter evenly between the prepared pans and smooth the tops.
Combine the flour cinnamon baking soda baking powder allspice and salt.
Bake for 25 30 minutes until a fork inserted in the center of a cake comes out clean.
These cupcakes are also inspired by one of our most popular recipes.
In a large bowl beat the eggs sugar and oil.
Cool the cakes on a wire rack until the pans are cool to the touch.
Bake for 20 minutes until the muffins have risen and set.
Add in the maple syrup and vanilla and beat again until the mixture is well combined.