Carrot Cupcakes with Cream Cheese Frosting
Carrot Cupcakes with Cream Cheese Frosting
Introduction
Carrot Cupcakes with Cream Cheese Frosting are a delightful treat that combines the warmth of spices with the sweetness of carrots. They are moist, tasty, and topped with a rich and creamy frosting that everyone will love. Perfect for sharing with friends or family!
Why Make This Recipe
These carrot cupcakes are not only delicious but also simple to make. They bring a touch of sweetness and comfort to any occasion. The cream cheese frosting adds a smooth finish, making these cupcakes irresistible. Plus, they are great for celebrations, parties, or just a sweet snack at home.
How to Make Carrot Cupcakes with Cream Cheese Frosting
Ingredients
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 3 large eggs
- 1 1/2 cups grated carrots
- 1/2 cup crushed pineapple, drained
For the cream cheese frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Directions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat the vegetable oil and sugar together until combined. Add in the eggs one at a time, mixing well after each addition.
- Stir in the grated carrots and crushed pineapple until evenly combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fill cupcake liners 2/3 full with batter and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool completely on a wire rack.
- For the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy and combined.
- Once the cupcakes are completely cool, spread or pipe the cream cheese frosting on top of each cupcake. Serve and enjoy!
How to Serve Carrot Cupcakes with Cream Cheese Frosting
Serve these cupcakes fresh on a nice plate. You can add sprinkles or nuts on top for extra fun! They are great for coffee breaks or dessert after dinner.
How to Store Carrot Cupcakes with Cream Cheese Frosting
Store the cupcakes in the fridge in a container. They will stay fresh for about 3-5 days. You can also freeze them without frosting for up to 3 months.
Tips to Make Carrot Cupcakes with Cream Cheese Frosting
- Make sure your eggs and butter are at room temperature for smooth mixing.
- Grating the carrots finely helps to keep the cupcakes moist.
- Don’t overmix the batter; stir until just combined for fluffy cupcakes.
Variation (If Any)
You can add raisins or walnuts to the batter for extra texture. If you want a different flavor, you can add some lemon zest to the frosting.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, whole wheat flour can be used, but the texture may be a bit denser.
Can I make these cupcakes ahead of time?
Absolutely! They can be made a day in advance. Just store them in the fridge.
How can I make the frosting lighter?
You can use less powdered sugar or mix in some whipped cream for a lighter texture.
Carrot Cupcakes with Cream Cheese Frosting
Ingredients
For the cupcakes
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 0.5 tsp salt
- 1 tsp cinnamon
- 0.5 tsp nutmeg
- 0.5 cups vegetable oil
- 1 cups granulated sugar
- 3 large eggs Make sure they're at room temperature.
- 1.5 cups grated carrots Grate finely for moist cupcakes.
- 0.5 cups crushed pineapple, drained
For the cream cheese frosting
- 8 oz cream cheese, softened
- 0.5 cups unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat the vegetable oil and sugar together until combined. Add in the eggs one at a time, mixing well after each addition.
- Stir in the grated carrots and crushed pineapple until evenly combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Baking
- Fill cupcake liners 2/3 full with batter and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool completely on a wire rack.
Frosting
- For the frosting, beat the softened cream cheese and butter together until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until creamy and combined.
- Once the cupcakes are completely cool, spread or pipe the cream cheese frosting on top of each cupcake.
- Serve and enjoy!
