If you love carrot cake, then you'll adore these scrumptious carrot cake cupcakes! These cupcakes are easy to make, and they're perfect for any occasion. Plus, they're a great way to get your daily dose of veggies!
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots
- 1/2 cup chopped walnuts (optional)
Instructions:
- Preheat your oven to 350°F. Line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
- In a large bowl, whisk together the sugar, oil, eggs, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in the grated carrots and chopped walnuts (if using).
- Using an ice cream scoop, fill each cupcake liner about two-thirds full.
- Bake for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool the cupcakes completely before frosting.
Cream Cheese Frosting:
- 1/4 cup unsalted butter, at room temperature
- 4 oz cream cheese, at room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- In a large bowl, beat the butter and cream cheese together until creamy.
- Add the powdered sugar and vanilla extract and beat until smooth.
- Spread the frosting on each cupcake using a knife or piping bag.
- Decorate with additional chopped walnuts or grated carrots, if desired.
Enjoy these delicious and moist carrot cake cupcakes with your loved ones!