Carrot Cupcakes With Lemon Cream Cheese Frosting
The best part about these spiced, moist carrot cakes? There's not one, but two layers of creamy, tangy creamy cheese frosting.
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Cooking tools:
- Piping bag
- Hand mixer
- Muffin tin
- Skewer
- Sifter
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Chef's knife
Ingredients
- <p>1 cup (250ml) vegetable oil</p>
- <p>1 1/2 tsp Queen Vanilla Bean Paste</p>
- <p>3 eggs</p>
- <p>1 cup (220g) caster sugar</p>
- <p>2 cups (240g, approx 2-3 medium) finely grated carrot</p>
- <p>1 cup (150g) self-raising flour</p>
- <p>1 1/4 cup (125g) almond meal</p>
- <p>1-2 tsp ground cinnamon</p>
- <p>2 1/2 cups (375g) icing sugar</p>
- <p>250g cream cheese, at room temperature</p>
- <p>2 1/2 tsp Natural Lemon Extract</p>
- <p>125g butter, softened</p>
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