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1. Prepare the Cupcakes:
- Preheat your 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, and nutmeg.
- In a large mixing bowl, beat the eggs with both sugars (granulated and brown) until smooth and well combined.
- Gradually add the vegetable oil and vanilla extract to the wet ingredients and mix until smooth.
- Slowly add the dry ingredients to the wet mixture, stirring gently until just combined.
- Stir in the grated carrots, chopped walnuts (if using), and raisins (if using).
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
2. Make the Cream Cheese Frosting:
- In a large mixing bowl, beat the softened cream cheese and butter together until smooth and fluffy.
- Add the vanilla extract and a pinch of salt, then gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Continue beating until the frosting is smooth and fluffy.
- If the frosting is too thick, add a teaspoon of milk at a time until you reach the desired consistency.
3. Frost the Cupcakes:
- Once the cupcakes have cooled completely, spread or pipe the cream cheese frosting onto the cupcakes.
- You can garnish with additional chopped walnuts or shredded coconut if you like!
4. Serve and Enjoy:
- These cupcakes are perfect for any occasion. Serve them as a delicious dessert, or bring them to parties for a guaranteed hit!
Tips:
- Moisture: The key to the perfect carrot cake is moisture! Don’t skip the oil—it helps keep the cupcakes tender and moist.
- Grating Carrots: Grate the carrots finely for the best texture. Pre-grated carrots can be a bit too coarse.
- Room Temperature Ingredients: For the best frosting consistency, make sure both the cream cheese and butter are softened to room temperature before you begin.
- Make Ahead: These cupcakes can be baked ahead of time and stored in an airtight container for up to 3 days. Frost them just before serving.
These Perfect Carrot Cake Cupcakes are soft, sweet, and perfectly spiced with a velvety cream cheese frosting on top—your guests will love them! 🧁🥕
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