Carrot cake cupcakes are crowd-pleasers. Not as fussy as a cake and easy to bring to a potluck or picnic.
INGREDIENTS:
For the cupcakes:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups finely grated carrots (about 3 medium carrots)
For the cream cheese frosting:
4 oz cream cheese, at room temperature
1/4 cup unsalted butter, at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
METHOD:
Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
In a large bowl, whisk together the sugar, oil, eggs, and vanilla until well combined.
Add the dry ingredients to the wet ingredients and whisk until just combined. Fold in the grated carrots.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool completely in the muffin tin.
To make the cream cheese frosting, use an electric mixer to beat the cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating until well combined.
Beat in the vanilla extract.
Once the cupcakes are completely cooled, spread or pipe the frosting on top of each cupcake. Decorate however you'd like - piped carrots and a sprinkling of walnuts is pretty great.
Serve immediately, or store in an airtight container in the refrigerator for up to three days.