Carrot Cake Cupcakes Ingredients:
- 1 ½ cups all-purpose flour
- 1 ¼ teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2 large eggs (room temperature)
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 (8.25 ounces) crushed pineapple (do not drain)
- 1 ½ cups peeled and finely grated carrots
- 1 cup chopped walnuts (optional)
Cream Cheese Frosting Ingredients:
- 8 ounces cream cheese (softened)
- 1/2 cup butter (softened)
- 1 teaspoon vanilla extract
- 3½ – 4 cups powdered sugar
Instructions:
- Preheat the oven to 350 degrees. Line a standard 12-count muffin tin with paper liners.
- Whisk together flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger in a medium bowl. Set aside.
- Beat the eggs, sugar, and brown sugar in a large bowl. Stir in the oil, vanilla, pineapple, carrots, and, if desired, walnuts.
- Add the dry ingredients to the wet ingredients and stir just until combined and evenly moistened. Fill the cupcake liners about four-fifths of the way up with batter.
- Bake for 25-27 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool the cupcakes completely on wire racks before frosting them.
- Using a stand mixer with a paddle attachment or a handheld mixer, beat the cream cheese and butter until smooth and creamy. Add the vanilla extract and beat just until incorporated. Gradually add the powdered sugar and beat on medium until the frosting is creamy. Add enough powdered to make it thick enough to pipe.
- Spoon the frosting into a piping bag and pipe it on the cupcakes after they are completely cool. If desired, sprinkle with chopped walnuts.
FAQs:
Q: Can I omit walnuts from the recipe?
A: Absolutely! The walnuts are optional, and the cupcakes will still be delicious without them.
Q: How should I store these cupcakes?
A: Store the cupcakes in an airtight container in the refrigerator for freshness.
Q: Can I make the cream cheese frosting ahead of time?
A: Yes, you can prepare the frosting in advance and refrigerate it. Bring it to room temperature before piping.
Conclusion:
These carrot cupcakes are a perfect blend of flavors and textures. Whether for a special occasion or a delightful treat, they are sure to impress. Enjoy the moist and flavorful experience topped with the heavenly cream cheese frosting!