Carrot Cupcake with Cream Cheese Frosting Recipe

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Directions

• Preheat the oven to 175 C and line 12 standard muffin cups or 20 mini muffin cups with paper cupcake liners.
• In a bowl sift wheat flour, plain flour, baking powder, salt and cinnamon and keep it aside.
• In a bowl add brown sugar, oil, and eggs (or flax meal egg replacer) and whisk it until well combined and fluffy.
• Once the egg mixture is fluffy, add in the carrots and vanilla essence and also add the flour mixture and make a smooth batter and add the slivered almonds.
• Spoon the batter to the muffin cavities and fill the muffin mold only to little more than the 1/2 its mark.
• Bake the carrot cupcakes in the preheated oven for about 12 to 15 minutes and bake until a toothpick when inserted into the center comes out clean.
• Once the cupcakes are baked, remove from the oven and allow it to cool completely.

For the cream cheese frosting

• Now use the whisk attachment of the stand mixer, beat the cream cheese, sugar ,and lemon zest until smooth and fluffy and if you want you to add all the ingredient for the frosting in a bowl and whisk it with the help of hand blender and keep it aside.
• Once the cupcakes have cooled completely, frost them with the prepared cream cheese frosting and top with slivered almonds.
• Serve it and enjoy it.

• You can store the cupcakes in the refrigerator for 4-5 days.

Meghna Nath