Carrot Cupcakes 1 Reviews By Osgirl recipe Comments | 2 Favorites | 81 Print I love this recipe! I took Sprinkles’ strawberry cupcake recipe and changed it into a carrot cupcake. It’s delicious and moist.I use Georgetown Cupcake’s vanilla cream cheese frosting. Ingredients 1 1/2 cups all-purpose flour, sifted1 tsp baking powder1/4 tsp coarse salt1 tsp cinnamon1/4 cup whole milk, room temperature1 tsp vanilla extract1 stick unsalted butter, room temperature1 cup sugar1 large egg, room temperature2 large egg whites, room temperature1 1/2 cups grated carrots1/3 cup grated apple (your favorite kind)Frosting:6 oz cream cheese, room temperature1/2 stick unsalted butter, room temperature1/4 tsp vanilla extract4 cups powdered sugar, sifted Instructions Preheat over to 350. Sift and mix together: flour, baking powder, salt, and cinnamon. Cream butter and sugar until mixed well. Add the egg and egg whites one at a time mixing in between. In a small bowl, mix together the milk and vanilla extract. Slowly add 1/3 of the flour mixture followed by 1/3 of the milk mixture and mix on low just until mixed. Repeat 2X ending with the milk mixture. Use a spatula to carefully mix in the grated apple followed by the grated carrot. Scoop into liners filling about 3/4 full. Bake at 350 for 18-22 minutes. ***These make a perfect dome by baking at 400 degrees for the first 5 minutes. Then turn the temperature down to 350 for the remainder of the time. Frosting: Mix all ingredients for about 5 minutes.