Carrot Cupcakes Cream Cheese Frosting (Printable)
Moist spiced carrot cupcakes topped with silky cream cheese frosting, ideal for gatherings and special moments.
# What You'll Need:
→ For the Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
08 - 2/3 cup granulated sugar
09 - 1/3 cup brown sugar, packed
10 - 2/3 cup vegetable oil
11 - 2 large eggs
12 - 1 teaspoon vanilla extract
13 - 1 1/2 cups finely grated carrots
14 - 1/2 cup chopped walnuts or pecans
15 - 1/3 cup raisins
→ For the Cream Cheese Frosting
16 - 8 oz cream cheese, softened
17 - 1/4 cup unsalted butter, softened
18 - 1 1/2 cups powdered sugar, sifted
19 - 1 teaspoon vanilla extract
20 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
03 - In a large bowl, beat together granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth and creamy.
04 - Gently fold the dry ingredient mixture into the wet ingredients until just combined. Do not overmix.
05 - Stir in grated carrots, and if using, nuts and raisins until evenly distributed throughout the batter.
06 - Divide batter evenly among cupcake liners, filling each about 3/4 full.
07 - Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat cream cheese and butter together until creamy. Add powdered sugar, vanilla, and salt. Beat until smooth and fluffy.
09 - Once cupcakes are completely cool, frost generously with cream cheese frosting.
# Expert Advice:
01 -
- The cream cheese frosting strikes that perfect balance between sweet and tangy making these cupcakes impossible to stop eating
- Moist tender crumb keeps fresh for days unlike so many other homemade cupcakes that dry out
02 -
- Warm cupcakes will melt your frosting right off so patience during cooling is absolutely essential
- Room temperature ingredients incorporate better and prevent that curdled look when mixing
03 -
- Grate your carrots by hand instead of buying pre grated for better texture and moisture
- Bring all ingredients to room temperature before starting for the smoothest batter and frosting