Directions
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Preheat your oven to 350° F (175° C). Line a standard muffin tin with paper liners and set it aside. This recipe yields a tremendous 14 cupcakes.
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In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this fragrant mixture aside for later.
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In the bowl of a stand mixer (or using a hand mixer), beat together the granulated sugar, brown sugar, and vegetable oil on medium speed until well combined, about 1 minute. The mixture should be smooth and slightly creamy.
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Add the eggs and vanilla extract to the sugar mixture, blending until fully incorporated. This step takes about 1 minute, allowing the ingredients to meld beautifully.
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With the mixer running on low, gradually add the flour mixture to the wet ingredients. Mix just until combined, approximately 15 seconds. Over-mixing can lead to tough cupcakes, so keep it gentle.
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Fold in the shredded carrots by hand, ensuring that they are evenly distributed throughout the batter.
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Using an ice cream scoop or a spoon, fill the prepared cupcake liners two-thirds full with the batter. This method promotes even baking and a beautiful rise.
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Bake the cupcakes in the preheated oven for 20-22 minutes. They’re ready when a toothpick inserted into the center comes out with little to no crumbs.
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Once baked, allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
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Now, let’s prepare the frosting! In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat together the cream cheese and unsalted butter for about 90 seconds until smooth and creamy.
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Add the vanilla extract and mix until well combined, which takes roughly 15 seconds.
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With the mixer on low, gradually add in the sifted confectioners’ sugar. Mix until just combined, about 30 seconds. The frosting should be creamy and spreadable.
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Transfer the cream cheese frosting to a piping bag fitted with your desired tip. I recommend using a Wilton 1A tip for a beautifully decorative finish.
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Frost the cooled cupcakes generously. For an optional touch, dust a light sprinkle of ground cinnamon over the top of each cupcake.
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Serve your carrot cake cupcakes at room temperature and watch as they become the highlight of your gathering!
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