Carrot Cake Cupcake
Ingredients
Scale
Carrot Cake Cupcake
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 1/2 cups finely shredded/grated carrots
- 2/3 cup white sugar
- 1/3 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup canola oil
- 1/2 cup chopped walnuts + more for topping
Cream Cheese Frosting
- 1/2 cup butter, softened
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- candy carrots for garnish
Instructions
- Line a muffin tin with cupcake liners and preheat oven to 350ºF.
- I used a fine grater to grate the carrots manually. Set aside grated carrots.
- In a mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg, set aside.
- In another mixing bowl, combine white sugar, brown sugar, and eggs. Mix on low speed with an electric mixer for about 30 seconds, then add oil and vanilla extract.
- Gradually add dry ingredients and half of the grated carrots. Mix on low speed for about 15 seconds.
- Turn off mixer and add the rest of the grated carrots and the chopped walnuts. Mix until carrots and walnuts are just incorporated with the batter.
- Pour batter into paper-lined muffin cups, filling each cup about 3/4 full and bake for 19 minutes OR until toothpick inserted into center of cupcake comes out clean.
- Cool in the muffin tin for a few minutes before transferring to a cooling rack to cool completely.
- Make the Cream Cheese Frosting: Using an electric mixer whip together butter and cream cheese until smooth and fluffy. Add vanilla extract and powdered sugar and continue mixing until smooth and fluffy.
- Frost each cupcake with the frosting and top with candy carrots, and more chopped walnuts.
Notes
Makes 12 – 14 cupcakes
Cream Cheese Frosting is good for 24 – 28 cupcakes
Find it online: https://www.thepeachkitchen.com/2016/11/carrot-cake-cupcake/