Carrot Cream Cheese Cupcakes Delight
Moist, perfectly spiced carrot cupcakes topped with a classic tangy cream cheese frosting. These cupcakes are fluffy, flavorful, and ideal for dessert or special occasions.
Ingredients
Cupcakes
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 0.5 tsp salt
- 1.5 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp ground ginger
- 2 large eggs room temperature
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar packed
- 0.75 cup vegetable oil
- 1 tsp pure vanilla extract
- 2 cups freshly grated carrots about 3-4 medium carrots
Cream Cheese Frosting
- 8 oz cream cheese block-style, softened to room temperature
- 0.5 cup unsalted butter softened to room temperature
- 3 to 4 cups powdered sugar sifted
- 1 tsp pure vanilla extract
- 0.25 tsp salt pinch
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, beat eggs, granulated sugar, and brown sugar until light and combined. Slowly stream in oil and vanilla extract while mixing on low.
- Gradually add dry ingredients to wet ingredients and mix until just combined. Fold in grated carrots gently.
- Divide batter among liners, filling 2/3 full. Bake 20-22 minutes or until a toothpick comes out clean.
- Let cupcakes cool in pan 5 minutes, then transfer to a wire rack to cool completely.
- Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt. Beat on high for 2 minutes until light and fluffy.
- Frost cooled cupcakes with cream cheese frosting as desired.
Notes
Use small holes on a box grater for finely shredded carrots for best texture. Ensure eggs, butter, and cream cheese are at room temperature. Optionally fold in ½ cup chopped walnuts, pecans, or raisins for extra texture.
