These are hands down The Best Carrot Cake Cupcakes I have ever made. They are simple to make, taste delicious and are semi healthy given that the main ingredient is carrots – right?! The frosting on top is smooth and creamy with just a hint of vanilla. Perfect!
Start by mixing the dry ingredients together. Next combine carrot and oil in a large bowl. Add the dry ingredients to the carrot and mix in the eggs. Bake in the oven and leave to cool while you prepare the cream cheese frosting. Once the cupcakes have cooled, pipe the frosting on top and that’s it! Simple!
To make The Best Carrot Cake Cupcakes you will need the following ingredients:
Preheat the oven to 350°F. Line a cupcake tray with paper cupcake liners or grease each cup.
Mix the flour, sugar, cinnamon, baking soda, baking powder, and salt together in a large bowl.
In a separate bowl, mix the grated carrots and the oil.
Gradually add the dry mixture to the wet ingredients until just incorporated.
Add the eggs and stir until combined, but don’t overmix.
Spoon the cupcake batter into the paper cupcake liners to ⅔ full. Bake the muffins for 13 minutes, or until the tops are golden brown and a skewer or a cake tester inserted comes out clean.
Using an electric handmixer, beat the cream cheese, butter, and vanilla until smooth. Gradually mix in the powdered sugar until you have a smooth frosting.
Pipe the frosting onto cooled cupcakes. Serve with afternoon tea or a mid morning coffee.
I’m not saying that this recipe for The Best Carrot Cake Cupcakes will change your life, but they will add a delicious little sweet treat to your day! Try them out soon and don’t forget to tag #cookmerecipes in your baking posts!
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