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Carrot Cake Cupcakes

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Carrot Cake Cupcakes are a delightful treat that combines the warm spices of traditional carrot cake with the convenience of a cupcake. Topped with rich cream cheese frosting, these moist and flavorful cupcakes are perfect for any occasion, from birthday celebrations to cozy gatherings at home. Each bite offers a wonderful blend of textures and tastes that will transport you back to cherished memories in the kitchen.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • ½ cup shredded carrots (about 2 medium carrots)
  • 2 large eggs (room temperature)
  • ½ cup vegetable oil
  • 4 oz cream cheese (softened)
  • 1 cup powdered sugar (sifted)
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and a pinch of salt.
  3. In another bowl, beat the eggs with vegetable oil and vanilla until frothy. Combine this mixture with the dry ingredients, stirring gently until just mixed.
  4. Fold in shredded carrots until evenly distributed.
  5. Fill each cupcake liner two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
  6. Let cupcakes cool for five minutes before transferring them to wire racks.
  7. For the frosting, beat cream cheese and butter until smooth; gradually add powdered sugar until fluffy. Frost cooled cupcakes as desired.

Nutrition

Keywords: Use freshly grated carrots for better texture and flavor. For added moisture and sweetness, consider adding crushed pineapple or swapping walnuts for pecans. Store leftover cupcakes in an airtight container at room temperature for up to three days.

Find it online: https://cookingwithruth.com/irresistible-carrot-cake-cupcakes-with-cream-cheese-frosting/