Carrot Cupcakes with Cream Cheese Icing

carrot cream cheese



Since I like to bake a lot, I’ve taken to making “mini” of a lot of things so that when I indulge, I don’t indulge in too big a way. I make these carrot cupcakes in my mini muffin pan (be sure to use liners or they’ll be really hard to get out!). With a dollop of icing, these make great little treats. And they freeze beautifully, even fully iced. Just place on a baking sheet and pop into the freezer until hardened then store in a freezer bag.

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3 Comments

  1. Sent you an email, Shauna. For the benefit of others, yes, you can absolutely omit the walnuts. As for the Baker’s Flour, I wasn’t sure what that was but if it’s cake flour, should be fine by adding 3 additional tablespoons of flour to the 1 1/2 cups. Bread flour is probably not the best choice as it has too much gluten to produce tender muffins, I think.

  2. Hi Jen can I use Baker’s Flour instead of All Purpose Flour? And can I simply omit the walnuts for my toddler? Thanks, Shauna

  3. I made these mini cupcakes last night and they were GREAT!! Thanks!!
    So glad you enjoyed them, Julie! – Jen

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