Moist and packed with flavor, these carrot cake cupcakes are topped with a luscious cream cheese frosting. They are perfect for any celebration, especially Easter!
Ingredients:
For the Carrot Cake Cupcakes:
– 1 ¼ cup (156 g) all-purpose flour
– 1 tsp baking powder
– ½ tsp baking soda
– ½ tsp salt
– 1 tsp ground cinnamon
– ¼ tsp ground nutmeg
– ½ lb (about 2 cups) shredded carrots
– ¾ cup (150 g) granulated sugar
– ¼ cup (50 g) packed light brown sugar
– 2 large eggs, room temperature
– 1 tsp pure vanilla extract
– ⅔ cup (160 g) vegetable oil (or canola oil)
For the Cream Cheese Frosting:
– 1 cup (225 g or 8 oz block) cream cheese, softened but still cool
– ¼ cup (57 g or ½ stick) unsalted butter, softened but still cool
– 1 cup (120 g) confectioners’ sugar, sifted
– ½ tsp pure vanilla extract
Instructions:
Preheat and Prep:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. This recipe will yield 14 cupcakes.
Combine Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
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