The Danielle Fund: Carrot Cupcakes with Cream Cheese Frosting

This is my official first order for the Danielle Fund. As many of you know, I’m raising money for my friend’s sister who was diagnosed with neurocytoma. I’ve been taking cupcake orders to raise money and I’m going to the bank this week to set up an account for the online fund for those who would like to make a money donation. Thank you to all who support my friend’s cause.

Carrot Cupcakes with Cream Cheese Frosting
Yield 12
Edited recipe from: Martha Stewart

1 cup granulated sugar
1/3 cup vegetable oil
2 tablespoons orange juice
1/2 teaspoon pure vanilla extract
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
1 1/2 cups shredded carrots
1/2 cup chopped walnuts
1/4 cup shredded coconut

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, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut. Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.

Cream Cheese Frosting:
8 ounces bar cream cheese, room temperature
3/4 cup confectioners’ sugar
1/2 tsp vanilla extract

In a mixing bowl, combine cream cheese, confectioners’ sugar, and remaining 1/2 teaspoon vanilla extract. Whisk until smooth. Frost cupcakes, and garnish with chopped walnuts.

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