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A key component of any great carrot cake cupcake is the cream cheese frosting. This velvety topping adds a rich, tangy sweetness that perfectly complements the warm spices and moist texture of the cupcakes.

Carrot Cake Cupcakes with Cream Cheese Frosting

Indulge in the deliciousness of carrot cake cupcakes topped with rich cream cheese frosting. These moist, spiced treats are perfect for any celebration or a cozy afternoon treat. With a history rooted in medieval times, this classic dessert has evolved into an irresistible cupcake form. Discover the simple steps to create these delightful cupcakes and learn how to achieve the perfect balance of flavors and textures, all while impressing your friends and family with your baking skills. Perfect for sharing or savoring on your own!
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Ingredients
  

For the Carrot Cake Cupcakes:

1 ½ cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 tsp ground cinnamon

½ tsp ground nutmeg

½ cup granulated sugar

½ cup brown sugar, packed

1 cup vegetable oil

3 large eggs

2 cups grated carrots (about 4 medium carrots)

½ cup crushed pineapple, drained

½ cup chopped walnuts or pecans (optional)

1 tsp vanilla extract

For the Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

2 cups powdered sugar

1 tsp vanilla extract

A pinch of salt

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners.

    Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

      Combine Sugars and Oil: In a separate large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined.

        Incorporate Eggs: Add the eggs one at a time to the sugar-oil mixture, whisking fully after each addition. Incorporate the vanilla extract.

          Add Dry Mix and Carrots: Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Do not overmix. Gently fold in the grated carrots, crushed pineapple, and optional nuts.

            Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

              Bake: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

                Prepare Frosting: In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar while continuing to beat, then mix in the vanilla extract and a pinch of salt. Beat until fluffy.

                  Frost the Cupcakes: Once the cupcakes are completely cool, spread or pipe the cream cheese frosting generously on top of each cupcake.

                    Decorate (Optional): Add additional chopped nuts, a sprinkle of cinnamon, or edible flowers on top of the frosting for a decorative touch.

                      Prep Time, Total Time, Servings: 20 min | 45 min | 12 cupcakes