Carrot Cupcakes with Cream Cheese Frosting

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Today, I'm sharing a recipe for one of my all-time favorite desserts: carrot cupcakes with cream cheese frosting! These cupcakes are moist, flavorful, and absolutely perfect for any occasion. Whether you're looking for a sweet treat to share with friends or a delicious snack to enjoy at home, these cupcakes are sure to hit the spot. Just like your favorite carrot cake recipes but homemade Carrot Cupcakes with Cream Cheese Frosting.

Carrot Cupcakes with Cream Cheese Frosting

Discover a delightful twist on a classic! These Carrot Cupcakes with Cream Cheese Frosting feature fresh carrots, a hint of warm spice, with your favorite cream cheese frosting.

Prep time: 10 minutes
Cook time: 20-24 minutes
Servings: 18

Ingredients cupcakes:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup vegetable oil
• 3/4 cup granulated sugar
• 1/2 cup brown sugar, packed
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups grated carrots
• 1/2 cup chopped walnuts or pecans (optional)

Ingredients cream cheese frosting:

• 8 oz (225g) cream cheese, softened
• 1/4 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

• Preheat your oven to 350°F (175°C). Line a cupcake tin with paper cupcake liners.
• In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon. Set aside.
• In a large bowl, combine the wet ingredients: vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until well combined and slightly creamy.
• Gradually add the dry flour mixture to the wet mixture, stirring until just combined. Be careful not to overmix.
• Fold in the grated carrots and chopped nuts (if using) until evenly distributed in the batter.
• Fill each cupcake liner about 3/4 full of the cupcake batter. 
• Bake in the preheated oven for 20-24 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
• Once baked, remove the cupcakes from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
• Make the best cream cheese frosting: In a mixing bowl, beat the softened cream cheese and butter together until creamy and well combined.
• Gradually add the powdered sugar, one cup at a time, beating well after each addition. This will ensure a smooth and creamy frosting.
• Stir in the vanilla extract and mix until incorporated.
• Assembly the cupcakes: Once the cupcakes are completely cooled, use a piping bag or an offset spatula to generously frost each cupcake with the cream cheese frosting.
• Optionally, you can sprinkle chopped nuts on top of the frosting for decoration.

Step by Step Recipe Video

Tips:

• For extra moist carrot cake cupcakes, you can add ½ cup of sour cream to the batter.
• If you don't have fresh carrots, you can use 1 cup of pre-shredded carrots.
• To make mini cupcakes, bake the cupcakes for 15-20 minutes.
• If you don't have a food processor, you can grate the carrots by hand using a box grater.
• If your cream cheese frosting is too soft, you can add more powdered sugar, one tablespoon at a time, until it reaches the desired consistency.
• For best results, let your cream cheese and butter soften at room temperature for at least 30 minutes before making the frosting. This will make it much easier to cream together and will help to prevent your frosting from being lumpy.

How to Store Carrot Cupcakes

To maintain optimal freshness and flavor, follow these storage guidelines:

• Unfrosted Cupcakes:
  • Cool cupcakes completely on a wire rack before storing.
  • Store easy carrot cake cupcakes in an airtight container at room temperature for up to 3 days.
  • For longer storage, freeze unfrosted classic carrot cake cupcakes in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before frosting.
• Frosted Cupcakes:
  • The best way to store frosted cupcakes in an airtight container in the refrigerator for up to 5 days.
  • Let frosted cupcakes come to room temperature for about 30 minutes before serving for the best texture and flavor.

Additional Tips:

• Always cool your cupcakes completely before frosting or storing them. This helps to prevent the frosting from melting and the cupcakes from becoming soggy.
• If you're transporting cupcakes, consider using a cupcake carrier to keep them from getting jostled around.

Let me know if you have any other questions about storing your delicious carrot cupcakes!

FAQ:

Can I make these cupcakes ahead of time?

Yes, you can! The perfect carrot cake cupcakes can be stored at room temperature in an airtight container for up to 3 days. The frosted cupcakes can be stored in the refrigerator for up to 5 days.

Can I freeze these cupcakes?

Yes, you can freeze the unfrosted cupcakes for up to 3 months. Thaw them overnight in the refrigerator before frosting.

How can I make these cupcakes gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend. Just be sure to use a blend that is designed for baking cakes and cookies.

Conclusion:

I hope you enjoy this recipe for best carrot cake cupcakes with cream cheese frosting! These cupcakes are a favorite dessert with my family and friends, and I'm sure they'll be a hit with yours too.

You might also like Nutter Butter Carrot Cookies, How to Make Pineapple Brown Sugar Glaze for Ham or The Best Orange Rolls Recipe You'll Ever Try.

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