The Best Carrot Cake Cupcakes Recipe

The Best Carrot Cake Cupcakes Recipe

These are the best carrot cake cupcakes recipe I’ve ever had! With a cream cheese frosting, of course. Perfect for dessert or brunch!

Ingredients
For the cupcakes

• 1 cup flour
• 3/4 cup sugar
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups grated carrots (heaping)
• 2/3 cup oil
• 2 eggs, beaten

For the frosting

• 4 ounces cream cheese
• 4 tablespoons butter
• 2+ cups powdered sugar
• 1 teaspoon vanilla

Instructions

• Preheat the oven to 350 degrees. Combine the flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl. In a separate bowl, combine the grated carrots and the oil. Slowly add the flour mixture, stirring until just mixed. Add the beaten eggs and stir a few times (like 15 or less around the bowl – the fewer the better)!
• Grease a muffin tin or use paper liners. Scoop the batter into a muffin tin, filling each muffin tin about 2/3 of the way up the side. Bake for 13 minutes, check how they’re doing, and add a few minutes if necessary. I find that the baking time varies greatly with oven, so just check for the right golden brown color and springy tops. Allow the cupcakes to cool.
• For the frosting, blend the cream cheese, butter, and vanilla until smooth. Slowly beat in the powdered sugar until smooth. Transfer to a plastic bag or similar tool for piping the frosting evenly on the cupcakes.

Source: pinchofyum.com

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