Here’s a simple and fun way to whip up some delicious carrot cake cupcakes topped with creamy cream cheese frosting. Let’s get started with what you’ll need for the cupcakes: mix together 1 cup of all-purpose flour, 3/4 cup of sugar, a teaspoon each of cinnamon, baking soda, and baking powder, along with a quarter teaspoon of salt. Next, stir in 1 and a half heaping cups of grated carrots and 2/3 cup of neutral oil into the dry ingredients. Add two beaten eggs, mixing until everything is just combined—remember, less stirring means fluffier cupcakes!
Now, grease a muffin tin or line it with paper cups and fill each about two-thirds full. Pop them in a preheated 350-degree oven. They’ll need about 13 minutes to bake, but since oven times vary, keep an eye on them and check for a nice golden brown color and springy tops. Let them cool off a bit before you frost them.
For the frosting, beat together 4 ounces of cream cheese with 4 tablespoons of butter and a teaspoon of vanilla extract until smooth. Gradually add about 2 cups of powdered sugar (or more, depending on your taste) until it’s nice and smooth. Scoop the frosting into a plastic bag or a piping tool and swirl it onto your cooled cupcakes.
Tip: If you’re a big fan of cream cheese frosting, feel free to double the recipe. It’s always better to have a little extra frosting, right? Enjoy your homemade treats!
