Carrot Cupcakes Cream Cheese (Printable Version)
Moist spiced carrot cupcakes topped with rich cream cheese frosting for celebrations or everyday enjoyment.
# What You'll Need:
→ Cupcake Batter
01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/2 cup vegetable oil
08 - 2/3 cup granulated sugar
09 - 1/4 cup light brown sugar, packed
10 - 2 large eggs, room temperature
11 - 1 teaspoon pure vanilla extract
12 - 1 1/2 cups finely grated carrots
13 - 1/2 cup chopped walnuts or pecans
14 - 1/3 cup crushed pineapple, well drained
→ Cream Cheese Frosting
15 - 8 oz cream cheese, softened
16 - 1/4 cup unsalted butter, softened
17 - 2 cups powdered sugar, sifted
18 - 1 teaspoon pure vanilla extract
19 - Pinch of salt
# How to Make It:
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, and nutmeg until thoroughly combined.
03 - In a large bowl, whisk oil, granulated sugar, brown sugar, eggs, and vanilla until smooth and well blended.
04 - Fold in the grated carrots, then gently stir in the dry ingredients until just combined. Avoid overmixing to prevent tough texture.
05 - Fold in the nuts and drained pineapple if desired for added texture and flavor.
06 - Divide batter evenly among cupcake liners, filling each about 2/3 full to allow for proper rising.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
08 - Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
09 - Beat cream cheese and butter together until smooth. Gradually add powdered sugar, beating until fluffy. Beat in vanilla and salt until fully incorporated.
10 - Once cupcakes are completely cool, frost generously with cream cheese frosting using a piping bag or offset spatula.
# Expert Tips:
01 -
- The cream cheese frosting-to-cake ratio is basically perfect science
- They somehow taste better on day two, if they last that long
02 -
- Overmixing the batter makes tough cupcakes, so stop as soon as the flour disappears
- Warm cupcakes will melt your frosting instantly and there is no coming back from that tragedy
03 -
- Grate your carrots by hand instead of buying pregrated ones for better texture
- Sift your powdered sugar directly into the frosting bowl to prevent lumps