Make Almond Butterfly's famous carrot cake cupcakes with cream cheese frosting at home with only a few easy steps. If you don't have a stand mixer you can always whip your arms into shape by mixing the frosting by hand! Check out the original recipe below.
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If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @almondbutterflycafe!
Method
Batter 8 Steps
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Step 1
Set oven to 350 degrees Fahrenheit.
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Step 2
Line muffin tins with paper baking cups.
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Step 3
Combine each bowl of ingredients separately.
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Step 4
Combine the wet ingredients with the dry ingredients to create the cake batter.
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Step 5
Make sure the add-in ingredients are completely mixed together before folding them into the cake.
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Step 6
Spoon batter into each muffin cup so it is just about full.
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Step 7
Bake for 20-25 minutes.
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Step 8
Allow to cool completely before icing cupcakes.
Cream Cheese Frosting 3 Steps
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Step 1
Whip cream cheese and earth balance until smooth with a whisk attachment on your stand mixer (or by hand).
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Step 2
Add vanilla and 1/2 cup of icing sugar, then blend.
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Step 3
Add remaining icing sugar and whip for 2 minutes until light and fluffy and completely smooth.
Tags:
Stay At Home
Toronto Bakeries
Carrot Cake Cupcakes
Almond Butterfly Cafe
