Carrot Cake Cupcakes with Cream Cheese Frosting
If you love carrot cake, then you definitely need to try these Carrot Cake Cupcakes with Cream Cheese Frosting! They're moist, have a delicate cupcake crumb, and LOTS of delicious frosting.
Servings: 14 cupcakes
Ingredients
Carrot Cake Cupcakes:
- 1 1/4 Cup All-Purpose Flour
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Nutmeg
- 3/4 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1/2 Cup Oil
- 3/4 Cup White Sugar
- 1/3 Cup Packed Brown Sugar
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 1 1/2 Cups Finely Grated Carrots (about 200g)
- 2 Tablespoon Milk
Cream Cheese Frosting:
- 3/4 Cup Unsalted butter softened
- 4 Ounces Cream Cheese softened
- 3 1/2 - 4 Cups Powdered Sugar
- 1-2 Tablespoon Heavy Cream
Decorations (optional):
- 1/4 Cup Orange Candy Melts
- 1/4 Cup Green Candy Melts
Instructions
Carrot Cake Cupcakes
- Preheat the oven to 350F degrees and line muffin pan with papers.
- In a medium bowl whisk together the flour, cinnamon, nutmeg, baking soda, baking powder and salt.1 1/4 Cup All-Purpose Flour, 1 teaspoon Ground Cinnamon, 1/4 teaspoon Nutmeg, 3/4 teaspoon Baking Soda, 1/2 teaspoon Baking Powder, 1/4 teaspoon Salt
- In a large bowl beat together the oil, sugars, eggs and vanilla. Then mix in the shredded carrots.1/2 Cup Oil, 3/4 Cup White Sugar, 1/3 Cup Packed Brown Sugar, 2 Large Eggs, 1 teaspoon Vanilla Extract, 1 1/2 Cups Finely Grated Carrots
- With the mixer on low speed beat the dry ingredients into the oil mixture, then mix in the milk.2 Tablespoon Milk
- Spoon the batter into the lined pan, filling each about 2/3 to 3/4 full. You may need more than 1 pan.
- Bake for 15-18 minutes, or until an inserted toothpick comes out clean.
Cream Cheese Frosting
- Beat the butter and cream cheese together.3/4 Cup Unsalted butter, 4 Ounces Cream Cheese
- Then beat in the powdered sugar about 1/2 cup at a time until the desired sweetness level is reached.3 1/2 - 4 Cups Powdered Sugar
- Beat in 1-2 tablespoons of whipping cream as needed.1-2 Tablespoon Heavy Cream
- Frost the cupcakes using a knife or piping bag and tip (I used a #10 tip which is round - I find star tips are sometimes difficult with cream cheese frosting).
Carrot Decorations (optional)
- Line cookie sheet with wax paper.
- Melt the orange and green candy melts in separate bowls according to package instructions.1/4 Cup Orange Candy Melts, 1/4 Cup Green Candy Melts
- Spoon each into a piping bag with a small round tip (I used Wilton #4).
- Pipe small orange triangles for the carrots, then pipe a tiny green triangle at the top of each for the stem,.
- After the carrots have dried, peal them off the wax paper and top each cupcake with a carrot.
Notes
May be kept at room temperature for 2-3 days, or refrigerated for up to 5 days.
Nutrition
Serving: 1cupcake | Calories: 533kcal | Carbohydrates: 84g | Protein: 3g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 140mg | Potassium: 52mg | Fiber: 1g | Sugar: 74g | Vitamin A: 462IU | Calcium: 26mg | Iron: 1mg