gimmesomeoven4.8
Carrot Cake Cupcakes
This Carrot Cake Cupcakes recipe is unbelievably moist and perfectly spiced and loaded up with fresh carrots, and topped with the most heavenly cream cheese frosting. See notes above for possible ingredient variations.
👥 12 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 30 min🔥 Cook: 20 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●mixing bowl
- ●whisk
- ●spatula
📝 Preparation Steps
1
Preheat oven to 350°F. Line a 12-cup** cupcake pan with baking liners.
2
In a large mixing bowl, whisk together oil, granulated sugar, and brown sugar until combined and smooth. Add in the eggs and vanilla, and whisk until smooth.
eggs3
3
In a separate bowl, whisk together the remaining dry ingredients (flour, cinnamon, baking soda, salt, baking powder, nutmeg and cloves) until combined. Gradually add the dry ingredient mixture into the egg mixture, and stir until smooth. Fold in the grated carrots and stir until combined. If you would like to add nuts and/or raisins, stir them in at this time as well.
ground cinnamon2 teaspoonsbaking soda1 teaspoonsalt1 teaspoon
4
Pour the batter into the cupcake liners so that they are 3/4 full. Then bake for ⏱️ 18-20 minutes, or until a toothpick inserted in the middle of the cupcakes comes out clean. Transfer the baking pan to a wire cooling rack and let the cupcakes cool until they reach room temperature.
5
Meanwhile, combine the cream cheese, butter and vanilla in a medium mixing bowl and stir until combined and smooth. (You can either do this with a spatula, or with a hand or stand mixer.) Gradually stir in the powdered sugar and mix until it is completely combined. Feel free to add more/less powdered sugar to achieve your desired consistency.
cream cheese (room temperature)1 (8-ounce) package
6
Frost the cupcakes with the cream cheese frosting. Serve immediately, or refrigerate in a sealed container for up to 4 days.
cream cheese (room temperature)1 (8-ounce) package
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