Ingredients (Makes ~12 cupcakes)
Cupcakes:
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2 large eggs
1/2 cup vegetable oil
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 tsp vanilla extract
1 1/2 cups finely grated carrots (about 2 medium)
Optional add-ins:
1/2 cup crushed pineapple (drained)
1/3 cup chopped walnuts or pecans
1/4 cup raisins
Cream Cheese Frosting:
1/2 cup (1 stick) unsalted butter, softened
8 oz cream cheese, softened
2–2.5 cups powdered sugar, sifted
1 tsp vanilla extract
Pinch of salt
Instructions
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Make the batter:
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, whisk together eggs, oil, brown sugar, granulated sugar, and vanilla until smooth.
Stir in the dry ingredients just until combined.
Fold in grated carrots and any optional add-ins.
Bake:
Fill cupcake liners about 3/4 full with batter.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely before frosting.
Make the cream cheese frosting:
Beat butter and cream cheese until smooth and fluffy.
Add powdered sugar gradually, then beat in vanilla and salt.
Frost cooled cupcakes with a piping bag or knife.
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