These were my best cupcakes to date! They came out so moist and delicious.
Carrot Cupcakes with Cream Cheese Frosting
Makes 1 dozen cupcakes
1 1/4 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. grated nutmeg
1/8 tsp. ground cloves
1/4 tsp. salt
3 carrots, shredded
¾ cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
3/4 cup vegetable oil
6 oz. cream cheese
4 tbsp. unsalted butter, at room temperature
1/2 Tbsp. vanilla extract
1 1/2 cup confectioners’ sugar, sifted
Preheat the oven to 350° F. Line cupcake pan with paper liners. In a medium mixing bowl, combine the flour, baking powder, baking soda, spices and salt; whisk together and set aside. Add carrots 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 until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated. Frost cooled cupcakes as desired.
Inspired by The Comfort of Cooking