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Carrot Cake Cupcakes with Cream Cheese Frosting

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Moist and flavorful carrot cake cupcakes topped with a luscious cream cheese frosting, combining warm spices, sweet carrots, and a hint of vanilla.

Ingredients

  • 1 ⅔ cups vegetable oil
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 6 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg (optional)
  • 1 pound carrots, finely shredded (about 2–3 large carrots)
  • 8 oz package cream cheese, softened to room temperature
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 24-cup muffin tin with cupcake liners.
  2. In a large bowl, beat together the vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and nutmeg.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Fold in the finely shredded carrots until evenly distributed.
  7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  8. Bake for 14–16 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cupcakes to cool completely on a wire rack before frosting.
  10. For the cream cheese frosting: In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
  11. Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
  12. Once the cupcakes are completely cooled, frost each with the cream cheese frosting using a spatula or piping bag.

Notes

  • Feel free to add chopped walnuts or raisins to the batter for added texture and flavor.
  • Adjust the amount of cinnamon and nutmeg based on your taste preferences.
  • For a citrusy twist, add a teaspoon of orange zest to the cream cheese frosting.
  • Store leftover cupcakes in an airtight container in the refrigerator for up to 4 days.
  • Unfrosted cupcakes can be frozen for up to 3 months. Thaw at room temperature before frosting.

Nutrition

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