Preheat oven to 350 degrees. Oil a standard 12-cup muffin tin or
line with paper liners. In a bowl, combine sugar, vegetable oil,
orange juice, 1/2 teaspoon vanilla extract, and eggs.
Stir in baking powder, baking soda and salt. Add flour; mix. Stir in
carrots and walnuts.
Divide batter evenly among muffin cups. Bake until toothpick
inserted in centers comes out clean, 25 minutes. Let cool
completely before frosting.
Meanwhile, in a mixing bowl, combine cream cheese, confectioners'
sugar, and remaining 1/2 teaspoon vanilla extract. Whisk until
smooth. Frost cupcakes, and garnish with chocolate chips.
Originally Submitted
1/12/2012
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