Carrot Cake Cupcake Recipe

Introduction

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 cup granulated sugar
• ¾ cup vegetable oil
• 3 eggs
• 2 cups grated carrots
• 1 teaspoon vanilla extract
• 1 cup cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a large bowl, beat together the sugar and oil until well combined.
4. Add the eggs, one at a time, beating well after each addition.
5. Stir in the grated carrots and vanilla extract.
6. Add the dry ingredients to the wet ingredients and stir until just combined.
7. Spoon the batter into the cupcake liners, filling each about ⅔ full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove the cupcakes from the oven and allow them to cool completely on a wire rack.
10. In a large bowl, beat together the cream cheese and butter until smooth.
11. Add the powdered sugar and vanilla extract and beat until well combined.
12. Spoon the frosting into a piping bag fitted with a large star tip.
13. Pipe the frosting onto the cooled cupcakes in a swirl pattern.
14. Sprinkle with additional cinnamon or chopped walnuts, if desired.
15. Enjoy your delicious carrot cake cupcakes!

Nutrition

• Calories: 350
• Fat: 17g
• Saturated Fat: 7g
• Cholesterol: 60mg
• Sodium: 190mg
• Carbohydrates: 46g
• Fiber: 1g
• Sugar: 35g
• Protein: 3g

Conclusion