cups all purpose flour
tsp ground cinnamon
tsp ground ginger
tsp ground cloves
tsp baking soda
tsp baking powder
tsp kosher salt
cups grated carrots
cup Noor Oil
tsp vanilla essence
For Cream Cheese Frosting:
sticks unsalted butter, room temperature
oz cream cheese, room temperature
cups confectioner’s sugar
These cupcakes are so easy to make and just the yummiest treat
Preheat the oven to 325°F or 160°C
Beat the sugar, Noor Oil, and vanilla essence together in the electric mixer bowl. Add eggs to the bowls, one at a time.
In another bowl, sift together flour, cinnamon, ginger, cloves, baking soda, baking powder, and salt.
With the mixer on a low speed, add ½ of the dry ingredients to the wet ingredients. Add the grated carrots to the remaining flour and mix well, then add it to the batter. Mix well until just combined.
Line the muffin pans with paper liners. Scoop the batter and fill about ¾ of the muffin pan and place in the oven to bake for about 35 minutes or until a toothpick stuck in the center comes out clean.
Remove and cool on a rack.
Prepare the frosting by placing the cream cheese, butter, and vanilla in the electric mixer bowl and blend. Then add the sugar and beat until smooth.
Once the cupcakes have cooled, pipe the frosting on top generously. Enjoy!
Nothing beats some frosty cup cake with blueberry dip as a snack with friends and family.