Carrot Cupcakes with Cream Cheese Frosting
Indulge in a delicious treat with these Carrot Cupcakes with Cream Cheese Frosting. Moist and fluffy carrot-spiced cupcakes topped with creamy and tangy cream cheese frosting, a perfect dessert for any occasion.
Servings: 14 servings
Equipment
- Silicone Pot Holder Trivet Mats - Hot Pads Spoon Rest, Multipurpose Trivet for Hot Dishers Heat Resistant Food Grade Silicone Set of 4
Ingredients
For the Carrot Cupcakes
- 1 ¼ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅓ cup vegetable oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ¼ cup buttermilk
- 1 ½ cups finely grated carrots
For the Cream Cheese Frosting:
- 1 block cream cheese, softened 8 oz.
- ½ cup unsalted butter, softened 1 stick
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 cups confectioners’ sugar
Instructions
For the cupcakes
- Preheat oven to 350°F. Line a muffin tin (or two) with cupcake wrappers (14 cupcakes in total). Set aside.
- In a medium bowl, stir together flour, granulated sugar, brown sugar, cinnamon, baking powder, baking
soda, salt, ginger, and nutmeg. Set aside. - Combine the vegetable oil, eggs, and vanilla extract in a separate large bowl.
- Add the dry mixture and buttermilk to the vegetable oil mixture, then beat on high just until combined. Don’t overmix, or the cupcakes won’t rise properly. Stir in the grated carrots.
- Fill the lined muffin tins about 2/3 full of batter. Do not overfill.
- Bake for 20 minutes or until a toothpick inserted in the middle of a cupcake comes out clean.
- Let cupcakes cool completely before frosting.
For the frosting
- In a large bowl, beat together the softened cream cheese, softened butter, vanilla extract, and salt until smooth. Beat in confectioners sugar until smooth.
- Use the frosting to frost the cooled cupcakes.
Notes
- It’s important not to overmix the batter, or the cupcakes will be dense instead of light and fluffy.
- Make sure the carrots are very finely grated. You don’t want the carrots pieces to be really thick in the cupcakes.
- Unfrosted, they can be stored in an airtight container at room temperature for up to three days. You can also freeze them for up to three months and thaw them overnight in the refrigerator before serving. Frosted, they need to stay refrigerated in an airtight container for up to 3-5 days.
Nutrition
Calories: 380kcal | Carbohydrates: 52g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 312mg | Potassium: 109mg | Fiber: 1g | Sugar: 42g | Vitamin A: 2758IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
