Carrot Cake Cupcakes

In partnership with Watkins, these carrot cake cupcakes are bursting with flavor using Watkins Organic Ground Cinnamon, Organic Ground Nutmeg, and All Natural Original Gourmet Baking Vanilla. They’re fluffy, moist, loaded with freshly grated carrots, and topped with a beautiful swirl of cream cheese frosting. Decorate with Watkins Rainbow Decorating Sprinkles for the perfect touch!

Carrot Cake Cupcakes make the perfect dessert for Spring or your Easter table! They’re a classic treat with warm spices that’s sure to please everyone in the family!

Carrot Cake Cupcakes

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Yield: 18

Author: Danielle

Prep time: 30 MinCook time: 17 MinTotal time: 47 Min

Fluffy, moist, and bursting with the best flavor! With freshly grated carrots and topped with smooth cream cheese frosting, these cupcakes are the perfect Spring treat!

Ingredients US Metric

• 1 1/2 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 1/12 tsp Watkins Organic Ground Cinnamon
• 1/2 tsp Watkins Organic Ground Nutmeg
• 1/8 tsp salt
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2/3 cup vegetable oil
• 2 eggs
• 1 tsp Watkins All Natural Original Gourmet Baking Vanilla
• 1/2 cup plain Greek yogurt
• 1 1/4 cup fresh finely grated carrots

Cream Cheese Frosting

• 1/2 cup butter, room temperature
• 8 oz cream cheese
• 3 1/2 cup powdered sugar
• 1 tsp Watkins All Natural Original Gourmet Baking Vanilla

Topping

• Watkins Rainbow Decorating Sprinkles

InstructionsFahrenheitCelsius

1. Preheat oven to 350° F and prep cupcake tins with about 18 liners.
2. In a medium bowl, whisk together flour, baking soda, baking powder, Watkins Organic Ground Cinnamon, Watkins Organic Ground Nutmeg, and salt.
3. In a large bowl, mix together the sugars, oil, eggs, and Watkins All Natural Original Gourmet Baking Vanilla. Once combined, mix in the Greek yogurt and then the grated carrots.
4. Carefully pour the flour mixture into the large bowl of wet ingredients and stir to combine.
5. Scoop the batter into the cupcake tins about 2/3 full.
6. Bake for 16-17 minutes or until a toothpick inserted in a cupcake comes out clean. Transfer to a cooling rack.
7. While the cupcakes are cooling, make the cream cheese frosting. Using an electric mixer, combine the butter and cream cheese until mostly smooth. Add the powdered sugar, about one half at a time. Once fully combined, add the Watkins All Natural Original Gourmet Baking Vanilla and beat until smooth.
8. Transfer the cream cheese frosting to a piping bag and pipe a swirl onto cooled cupcakes.
9. Top with Watkins Rainbow Decorating Sprinkles for the perfect finishing touch!

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