Carrot Cake Cupcakes with Cream Cheese Frosting | SaraTasty
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Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake Cupcakes with Cream Cheese Frosting
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​Why You’ll Love These Cupcakes

  • Moist and Flavorful: The cupcakes are tender and packed with warm spices, making each bite a comforting experience.

  • Perfectly Balanced Frosting: The cream cheese frosting adds a tangy sweetness that complements the spiced cake beautifully.

  • Versatile: Ideal for various occasions, from casual family dinners to festive celebrations.

  • Easy to Make: With straightforward ingredients and simple steps, these cupcakes are beginner-friendly.​

Ingredients

For the Cupcakes:

  • 1 ½ cups all-purpose flour

  • 1 ½ teaspoons baking powder

  • ½ teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon salt

  • 2 large eggs

  • 1 cup granulated sugar

  • ½ cup vegetable oil

  • 1 teaspoon vanilla extract

  • 1 ½ cups finely grated carrots

  • ½ cup chopped walnuts (optional)​

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened

  • ¼ cup unsalted butter, softened

  • 2 cups powdered sugar

  • 1 teaspoon vanilla extract​

Directions

1. Prepare the Cupcakes

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

  3. Combine wet ingredients: In a large bowl, beat the eggs and sugar until smooth. Add the oil and vanilla extract, mixing until well combined.

  4. Incorporate dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined.

  5. Add carrots and walnuts: Fold in the grated carrots and chopped walnuts, ensuring even distribution.

  6. Fill muffin tin: Divide the batter evenly among the muffin cups, filling each about two-thirds full.

  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

  8. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.​

2. Prepare the Cream Cheese Frosting

  1. Beat cream cheese and butter: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.

  2. Add powdered sugar: Gradually add the powdered sugar, beating until the frosting is light and fluffy.

  3. Mix in vanilla: Add the vanilla extract and beat until fully incorporated.​

3. Assemble the Cupcakes

  1. Frost the cupcakes: Once the cupcakes have cooled completely, spread or pipe the cream cheese frosting onto each cupcake.

  2. Garnish with additional chopped walnuts or a sprinkle of cinnamon, if desired.​

Tips

  • Grate the carrots finely to ensure they blend seamlessly into the batter, providing moisture without large chunks.

  • Use room temperature ingredients for the frosting to achieve a smooth consistency.

  • Optional additions: Incorporate raisins or shredded coconut into the batter for added texture and flavor.​

Storage

  • Refrigeration: Store the frosted cupcakes in an airtight container in the refrigerator for up to 5 days.

  • Freezing: Freeze unfrosted cupcakes in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 3 months. Frost after thawing.​

Conclusion

These Carrot Cake Cupcakes with Cream Cheese Frosting offer a delightful combination of spiced cake and creamy frosting in a convenient cupcake form. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, these cupcakes are sure to satisfy your cravings.

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Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake Cupcakes with Cream Cheese Frosting

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  • Author: Chef Sara
  • Total Time: 35-40 minutes
  • Yield: 12 cupcakes
  • Diet: Vegetarian
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Description

Carrot Cake Cupcakes with Cream Cheese Frosting are the perfect bite-sized version of the classic carrot cake. Moist, flavorful, and packed with warm spices, these cupcakes are topped with a creamy and tangy cream cheese frosting. Ideal for any occasion, they’re easy to make and sure to impress!

Ingredients

For the Cupcakes:

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon salt

2 large eggs

1 cup granulated sugar

½ cup vegetable oil

1 teaspoon vanilla extract

1 ½ cups finely grated carrots

½ cup chopped walnuts (optional)

For the Cream Cheese Frosting:

8 oz cream cheese, softened

¼ cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

Instructions

  • Prepare the Cupcakes:

    • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

    • Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

    • Combine wet ingredients: In a large bowl, beat the eggs and sugar until smooth. Add the oil and vanilla extract, mixing until well combined.

    • Incorporate dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined.

    • Add carrots and walnuts: Fold in the grated carrots and chopped walnuts, ensuring even distribution.

    • Fill muffin tin: Divide the batter evenly among the muffin cups, filling each about two-thirds full.

    • Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

    • Cool: Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

  • Prepare the Cream Cheese Frosting:

    • Beat cream cheese and butter: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.

    • Add powdered sugar: Gradually add the powdered sugar, beating until the frosting is light and fluffy.

    • Mix in vanilla: Add the vanilla extract and beat until fully incorporated.

  • Assemble the Cupcakes:

    • Frost the cupcakes: Once the cupcakes have cooled completely, spread or pipe the cream cheese frosting onto each cupcake.

    • Garnish: Garnish with additional chopped walnuts or a sprinkle of cinnamon, if desired.

Notes

Grate the carrots finely to ensure they blend seamlessly into the batter, providing moisture without large chunks.

Room temperature ingredients for the frosting will help achieve a smooth consistency.

Optional additions: Incorporate raisins or shredded coconut into the batter for added texture and flavor.

  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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