Carrot Cake Cupcakes with Cream Cheese Frosting:
Ingredients:
For the Carrot Cake Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 large eggs, at room temperature
1 cup granulated sugar
1/2 cup vegetable oil (or canola oil)
1 tsp vanilla extract
1 1/2 cups finely grated carrots (about 3 medium-sized carrots)
1/2 cup chopped walnuts or pecans (optional)
1/2 cup crushed pineapple, drained (optional, for extra moisture)
For the Cream Cheese Frosting:
8 oz (225g) cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
Pinch of salt
Instructions:
For the Cupcakes:
1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a large bowl, whisk together the eggs and granulated sugar until smooth and combined. Add the vegetable oil and vanilla extract, then whisk until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fold in the grated carrots, nuts (if using), and crushed pineapple (if using). The batter will be thick.
6. Divide the batter evenly between the cupcake liners, filling each about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
For the Cream Cheese Frosting:
1. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar, 1/2 cup at a time, beating until smooth after each addition.
3. Add the vanilla extract and a pinch of salt, and beat until everything is fully combined.
To Assemble:
1. Once the cupcakes have completely cooled, use a spatula or piping bag to frost them with the cream cheese frosting.
2. Optional: Garnish with extra chopped walnuts, grated carrots, or a sprinkle of cinnamon for decoration.
Enjoy your delicious carrot cake cupcakes with creamy, tangy frosting!