The BEST Carrot Cake Cupcakes with Cream Cheese Frosting The Suburban Soapbox Best carrot from www.pinterest.com
Description
If you're looking for a delicious and easy-to-make carrot cupcake recipe, then this is the one for you! These cupcakes are perfectly moist and packed with flavor, thanks to the combination of carrots, cinnamon, and nutmeg. They're also topped with a creamy and tangy cream cheese frosting that perfectly complements the sweetness of the cupcakes.
Prep Time
Preparation time for these cupcakes is about 20 minutes.
Cook Time
Cook time for these cupcakes is about 25 minutes.
Ingredients
For the cupcakes: - 2 cups finely grated carrots - 1 1/4 cups all-purpose flour - 1 cup granulated sugar - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/2 teaspoon salt - 2/3 cup vegetable oil - 2 large eggs For the cream cheese frosting: - 1/2 cup unsalted butter, softened - 8 oz cream cheese, softened - 2 cups powdered sugar - 2 teaspoons vanilla extract
Equipment
- Cupcake pan - Cupcake liners - Grater - Mixing bowls - Electric mixer - Spatula
Method
1. Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners. 2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. 3. In a separate mixing bowl, whisk together the vegetable oil and eggs until well combined. 4. Add the wet ingredients to the dry ingredients and mix until just combined. 5. Fold in the grated carrots. 6. Spoon the batter into the prepared muffin pan, filling each cup about 2/3 full. 7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. 8. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. For the cream cheese frosting: 1. In a large mixing bowl, beat the butter and cream cheese together with an electric mixer until smooth and creamy. 2. Add the powdered sugar and vanilla extract and beat until well combined. 3. Once the cupcakes have cooled completely, frost them with the cream cheese frosting.
Notes
- Make sure to finely grate the carrots for the cupcakes so that they blend well into the batter. - You can add chopped nuts, raisins, or shredded coconut to the batter for added texture and flavor. - Store the cupcakes in an airtight container in the refrigerator for up to 5 days.
Q: Can I use whole wheat flour instead of all-purpose flour? A: Yes, you can substitute whole wheat flour for all-purpose flour, but the cupcakes may be denser. Q: Can I make these cupcakes without a cupcake pan? A: Yes, you can make these cupcakes in a muffin tin, but the cooking time may vary. Q: Can I use a different type of frosting? A: Yes, you can use any type of frosting you like, but cream cheese frosting is the classic choice for carrot cupcakes.
Recipe Tips
- Make sure all of your ingredients are at room temperature before starting the recipe. - Don't overmix the batter, as this can make the cupcakes tough. - Let the cupcakes cool completely before frosting them to prevent the frosting from melting.
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