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Carrot Cake Cupcakes Recipe

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4 from 8 reviews

Delightful and moist carrot cake cupcakes made with warm spices, grated carrots, and a touch of nuts, topped with rich and creamy cream cheese frosting. Perfectly portioned for individual servings, these cupcakes bake up fluffy and tender, making them an ideal treat for any occasion.

Ingredients

Cupcakes

  • 1 ¼ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¾ cups avocado, vegetable, or canola oil
  • 2 large eggs, room temperature
  • 1 ½ teaspoons vanilla extract
  • 2 Tablespoons milk
  • 1 ½ cups grated carrots
  • ½ cup chopped walnuts or pecans, optional

Cream Cheese Frosting

  • 1 batch Cream Cheese Frosting (ingredients and recipe not specified)

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) and line a 12-count muffin pan with paper liners to prepare for baking.
  2. Mix Dry Ingredients: In a stand mixer bowl or a large bowl with an electric mixer, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until combined thoroughly.
  3. Add Oil and Eggs: Stir in the oil. Crack eggs in one at a time, beating well after each addition and scraping down the sides of the bowl to ensure an even mixture.
  4. Add Flavorings: Mix in vanilla extract and milk to the batter, combining all ingredients evenly.
  5. Incorporate Carrots and Nuts: Stir in grated carrots and optional chopped walnuts or pecans until everything is well incorporated into the batter.
  6. Fill Cupcake Liners and Bake: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds to three-quarters full. Bake in the preheated oven at 350°F (175°C) for 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean or with moist crumbs.
  7. Cool and Frost: Let the cupcakes cool in the tin for 5 minutes, then transfer them carefully to a cooling rack to cool completely before decorating with cream cheese frosting.

Notes

  • You can substitute the oil with avocado, vegetable, or canola oil for a moist texture.
  • Chilling the eggs to room temperature before mixing helps achieve a better rise and texture.
  • Grated carrots add moisture and natural sweetness, making these cupcakes tender.
  • Adding nuts like walnuts or pecans gives a lovely crunch but can be omitted for a nut-free version.
  • Ensure cupcakes are completely cool before frosting to prevent melting the cream cheese frosting.

Find it online: https://cozyplatter.com/carrot-cake-cupcakes-recipe/