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Carrot Cream Cheese Cupcakes

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Moist carrot cupcakes topped with a rich cream cheese frosting, perfect for any occasion.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 1/2 cups grated carrots
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, beat eggs and sugar until light and fluffy. Add oil and vanilla, then mix in grated carrots.
  4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
  5. Divide batter evenly among cupcake liners and bake for 18-20 minutes, or until a toothpick comes out clean. Let cool completely.
  6. For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
  7. Frost cooled cupcakes and serve.

Notes

You can customize the seasonings to taste.

Find it online: https://www.rapidrecipes.blog/carrot-cream-cheese-cupcakes-2/