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Moist Carrot Cake Cupcakes with Cream Cheese Frosting

  • Author: WAFA LI

Ingredients

Scale
  • 1 1/4 cups all-purpose flour 🥣
  • 1/2 cup granulated sugar 🧂
  • 1/2 cup light brown sugar, packed 🍯
  • 3/4 tsp baking soda 🥄
  • 1/2 tsp baking powder 🧁
  • 1/2 tsp fine sea salt 🧂
  • 1/4 tsp ground ginger 🌿
  • 1/2 tsp ground cinnamon 🍂
  • 1/4 tsp ground nutmeg 🌰
  • 3/4 cup vegetable oil 🛢️
  • 2 large eggs, room temperature 🥚
  • 1 1/2 tsp pure vanilla extract (for batter) 🍨
  • 2 Tbsp whole milk 🥛
  • 1 1/2 cups carrots, peeled and shredded 🥕
  • 1 cup pecans, chopped 🌰
  • 1/2 cup unsalted butter, room temperature 🧈
  • 8 oz cream cheese, block, room temperature 🧀
  • 3 tsp pure vanilla extract (for frosting) 🍨
  • 4 cups powdered sugar ✨

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and set aside.
  2. In a large bowl whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, ground ginger, cinnamon and nutmeg until evenly combined.
  3. In a separate bowl whisk the vegetable oil and eggs until smooth. Add 1 1/2 tsp vanilla and the milk, then pour the wet mixture into the dry ingredients and stir until just combined, scraping the bowl as needed.
  4. Fold in the shredded carrots and chopped pecans gently until evenly distributed, taking care not to overmix.
  5. Spoon the batter into the prepared liners, filling each about 2/3 to 3/4 full.
  6. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. While cupcakes cool, make the cream cheese frosting: beat the butter and cream cheese together on medium speed until smooth and creamy.
  8. Add 3 tsp vanilla extract, then gradually add the powdered sugar, about 1 cup at a time, beating on low speed until incorporated. Increase speed and beat until smooth and fluffy. If frosting is too soft, chill 10–15 minutes; if too stiff, add a teaspoon of milk.
  9. Once cupcakes are completely cool, frost with a piping bag or a knife. Garnish with extra chopped pecans or a small carrot curl and a light dusting of cinnamon, if desired.
  10. Store leftovers covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best texture.

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Find it online: https://fetss.com/desserts/moist-carrot-cake-cupcakes-with-cream-cheese-frosting/