These carrot cake cupcakes are moist, flavorful, and perfectly spiced, topped with a creamy and rich cream cheese frosting. The ideal treat for any celebration or simply as a delightful dessert!
Ingredients:
For the Carrot Cake Cupcakes:
- 1 1/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 cups freshly shredded carrots
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 eggs, at room temperature
- 1 tsp vanilla extract
- 2/3 cup vegetable oil
For the Cream Cheese Frosting:
- 1 cup block-style cream cheese, softened but still cool
- 1/4 cup unsalted butter, softened
- 1 cup confectioners’ sugar
- 1/2 tsp vanilla extract
Instructions:
1. Begin by preheating your oven to 350° F. Prep your muffin tin by placing paper liners in each slot. This recipe yields 14 delicious cupcakes.
2. In a suitable bowl, combine your dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk them together and keep the mixture aside for later.
3. Using a stand mixer (or a hand mixer), blend the granulated sugar, brown sugar, and vegetable oil on a medium setting. This should take about a minute. Next, add the eggs and vanilla extract. Continue to mix until everything is well-blended, which will take around another minute.
4. Now, slowly introduce the dry mixture to the wet ingredients while keeping the mixer on a low setting. Blend until they’re just combined (this should be roughly 15 seconds). Now, using a spatula, fold in the freshly shredded carrots into the batter.
5. Pour the batter into the cupcake liners, filling them about three-quarters of the way. Pop them into the oven and let them bake for 20-22 minutes. You can check their doneness with a toothpick – it should come out mostly clean. Once done, allow the cupcakes to cool in the tin for around 5 minutes, then transfer them to a wire rack to cool completely.
6. It’s frosting time! In your stand mixer (or using your trusty hand mixer), whip together the cream cheese and butter. This should take about 90 seconds until it becomes smooth and creamy. Introduce the vanilla and mix again. Finally, with the mixer still on low, add in the confectioners’ sugar gradually until it’s fully incorporated.
7. Scoop your frosting into a frosting bag, fitted with your preferred tip (the Wilton 1A tip works great). Generously frost your fully cooled cupcakes. As a final touch, you can sprinkle a little ground cinnamon on top for extra flavor and aesthetic appeal. Best served at room temperature.
Serving Suggestion: Complement your carrot cake cupcakes with a hot cup of tea or coffee. It’s also a wonderful dessert option after a hearty meal. Enjoy!
