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Cupcakes de zanahoria

Carrot Cupcakes

  • Author: Carolina Rojas
  • Total Time: 40 minutes
  • Yield: 12 1x




1 1/4 cup flour
1/8 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup sugar
2 eggs
1/2 cup oil
1/4 cup sour cream or plain yogurt (Greek works perfect)
1/2 teaspoon vanilla extract
1 1/2 cup grated carrot

226 grams (8oz) cream cheese
1/2 cup butter
1 teaspoon vanilla extract
1 pinch of salt
3 cup powdered sugar


  1. Preheat the oven to 180°C (350°F).
  2. Prepare the molds of the cupcakes.
  3. In a bowl, mix the flour, baking soda, baking powder, cinnamon powder, and salt. Reserve.
  4. In a mixer or bowl, beat for about 2 minutes the eggs, sugar, and oil. Then add the vanilla extract, and sour cream (or yogurt).
  5. Add the dry ingredients.
  6. Then add the grated carrot. Mix well.
  7. Fill the molds leaving a slight space. Do not fill them all the way to the top.
  8. Bring them to the oven for 20 minutes at 180°C (350°F).
  9. Once cool, decorate with the following frosting:
  10. Beat the butter for 1 minute, then combine with the cream cheese, beat for 3 more minutes, add the vanilla and little by little the powdered sugar.
  • Prep Time: 20
  • Cook Time: 20
  • Category: bakery

Keywords: cupcakes, carrots, frosting