Perfect Carrot Cake Cupcake
Ingredients:
For the cupcakes:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
2 large eggs
1 cup vegetable oil (or canola oil)
1 cup granulated sugar
1/2 cup packed light brown sugar
1 tsp vanilla extract
2 cups finely grated carrots (about 3-4 medium carrots)
1/2 cup unsweetened applesauce (optional, but helps with moisture)
1/2 cup chopped walnuts or pecans (optional)
1/2 cup raisins (optional)
For the cream cheese frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
A pinch of salt
Instructions:
1. Prepare the cupcakes:
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
In a large bowl, whisk the eggs until smooth, then add the oil, granulated sugar, brown sugar, and vanilla extract. Whisk until the mixture is well combined and smooth.
Add the grated carrots, applesauce (if using), walnuts, and raisins (if using) to the wet ingredients and stir to combine.
Gradually add the dry ingredients to the wet ingredients, folding them together until just combined. Be careful not to overmix.
2. Bake the cupcakes:
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-22 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
3. Make the cream cheese frosting:
In a large bowl, beat together the softened cream cheese and butter until smooth and creamy using a hand mixer or stand mixer.
Gradually add the powdered sugar, about 1/2 cup at a time, beating well after each addition.
Add the vanilla extract and a pinch of salt, and continue beating until smooth and fluffy, about 3-4 minutes.
4. Frost the cupcakes:
Once the cupcakes have completely cooled, pipe or spread the cream cheese frosting on top of each cupcake.
Optional: Garnish with additional chopped walnuts or shredded coconut for a decorative touch.
Enjoy!