If you’re a carrot cake lover like me, try these for yourself sometime and I think you’ll agree that this easy, scrumptious recipe produces one incredible carrot cupcake with rich, heavenly cream cheese frosting.
For the cupcakes:
- 2½ cups (12.5 oz.) all-purpose flour
- 1¼ tsp. baking powder
- 1 tsp. baking soda
- 1¼ tsp. ground cinnamon
- ½ tsp. grated nutmeg
- 1/8 tsp. ground cloves
- ½ tsp. salt
- 1 lb. (6-7 medium) carrots, peeled
- 1½ cups (10.5 oz) granulated sugar
- ½ cup packed light brown sugar
- 4 large eggs
- 1½ cups vegetable oil
For the frosting:
- 12 oz. cream cheese
- 7½ tbsp. unsalted butter, at room temperature
- 1 tbsp. vanilla extract
- 3¾ cups confectioners’ sugar, sifted
Preheat the oven to 350° F. Line two cupcake pans with paper liners.
In a medium mixing bowl, combine the flour, baking powder, baking soda, spices and salt; whisk together and set aside. Shred the carrots (you should have about 3 cups) into the bowl with the dry ingredients and set aside.
In a large bowl, whisk the sugars and eggs until frothy and thoroughly combined, about 1 minute. Add the oil. Stir in the carrots and dry ingredients until incorporated and no streaks of flour remain.
Scoop evenly into the prepared cupcake liners. Bake for 20-24 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan at least 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat the cream cheese and butter on medium speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. (I used orange jelly beans for the topping)