Carrot Cream Cheese Cupcakes | Flirt Recipes

Ingredients

• For the Cream Cheese Filling:
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• For the Carrot Cupcakes:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 3/4 cup vegetable oil
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3 cups finely grated carrots (about 4-5 medium carrots)
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins (optional)
• For the Cream Cheese Frosting:
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• For Garnish:
• 1/4 cup finely chopped walnuts or pecans
• Small marzipan carrots or orange and green sprinkles (optional)