Name: Carrot Cake Cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: For the cupcakes-; 1 ¾ cups (225g) all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 2 teaspoons cinnamon; 1 teaspoon nutmeg; ½ teaspoon salt; ¼ teaspoon cloves; ¼ teaspoon ginger; 1 ¼ cups (257g) light brown sugar; ¾ cup (175g) canola oil; 3 large eggs, lightly beaten; 1 teaspoon pure vanilla extract; 2 ¾ cups (310g) finely grated carrots, about 6 medium carrots; ¾ cup chopped toasted pecans; 24 cupcake liners; For the frosting-; 3 cups (340g) confectioners’ sugar, sifted; 1 cup (2 sticks) unsalted butter, softened; 1 tablespoon pure vanilla extract; Pinch of salt; 8 ounces cream cheese, cut into cubes; Chopped toasted pecans, for decoration

Carrot Cake Cupcakes

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Perfect for Easter or any day really, these carrot cake cupcakes are perfectly moist and simple to make. Topped with silky cream cheese frosting and topped with a sprinkling of toasted pecans, they're sure to be a crowd-pleaser.

Author: Mandy
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 24 cupcakes
Category: Dessert
Method: Baking

Ingredients

For the cupcakes-

1 3/4 cups (225g) all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon cloves

1/4 teaspoon ginger

1 1/4 cups (257g) light brown sugar

3/4 cup (175g) canola oil

3 large eggs, lightly beaten

1 teaspoon pure vanilla extract

2 3/4 cups (310g) finely grated carrots, about 6 medium carrots

3/4 cup chopped toasted pecans

24 cupcake liners

For the frosting-

3 cups (340g) confectioners’ sugar, sifted

1 cup (2 sticks) unsalted butter, softened

1 tablespoon pure vanilla extract

Pinch of salt

8 ounces cream cheese, cut into cubes

Chopped toasted pecans, for decoration

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F. Arrange 24 cupcake liners into muffin/cupcake pans.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt, cloves, and ginger.

In a large bowl, whisk together the brown sugar, oil, eggs, and vanilla until smooth. Stir in carrots and pecans until evenly distributed. Gently fold in the flour mixture until combined and no pockets of flour remain.

Divide batter into cupcake liners, filling about 2/3 full. Bake on center rack of 350°F oven for 25 minutes, until set.

Let cool on wire rack completely before frosting.

Prepare the frosting-

In the bowl of a stand mixer with a paddle attachment, beat the butter until smooth, about 1 minute. Slowly add the confectioners’ sugar and continue mixing until smooth. Add vanilla and a pinch of salt. Continue mixing, adding the cream cheese gradually. Increase speed to medium and beat until very smooth.

Spread frosting on cooled cupcakes with a spatula, or use a piping bag for a more professional finish. Sprinkle with chopped toasted pecans. Refrigerate until ready to serve. Enjoy!

Keep refrigerated for up to 3 days.

Keywords: carrot cake cupcakes, cream cheese frosting

Find it online: https://kitchenjoyblog.com/carrot-cake-cupcakes-with-cream-cheese-frosting/