Dessertsbiggerbolderbaking4.7
Carrot Cake Cupcakes with Cream Cheese Frosting
My Carrot Cake Cupcakes are a new take on my Best-Ever Carrot Cake — taking all those amazing flavors and putting them in a smaller package!
👥 12 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- whisk
- pan
📝 Preparation Steps
1
Preheat the oven to 350°F (180°C) and line a 12 cup muffin tin with paper liners.
2
In a large bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, baking soda, baking powder and salt.
cinnamon1 teaspoon(7 oz/210 g) grated carrots2 cups(16 oz/454 g) cream cheese frosting2 cups
3
In another bowl, whisk together the oil, eggs, milk and vanilla.
large eggs (, at room temperature)2(7 oz/210 g) grated carrots2 cups(16 oz/454 g) cream cheese frosting2 cupsmilk2 tablespoons
4
Combine the wet and dry ingredients until well mixed. Fold in the carrots and the nuts (if using).
5
Divide batter evenly, up to ¾ of the way full.
6
Bake for about ⏱️ 20 minutes, or until a toothpick inserted in the center comes out clean.
7
Let cool in the pan for ⏱️ 10 minutes before transferring to a wire rack to cool completely.
8
Once the cupcakes are completely cool, you can frost them with my cream cheese frosting. I scattered extra toasted pecans over the frosting for a little extra something.
9
Store cupcakes in an airtight container in the refrigerator for up to two days. For longer storage, these cupcakes can be frozen in an airtight container for up to 1 month. Defrost for two hours at room temperature.
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