Carrot cupcakes are a classic dessert that everyone loves. These cupcakes are moist, flavorful, and topped with a decadent and tangy cream cheese frosting that perfectly complements the sweetness of the carrot cake.
Preheat oven to 350℉ and line a cupcake pan with cupcake liners.
In a medium bowl combine flour, cinnamon, nutmeg, ground ginger, baking soda, baking powder and salt.
In a large bowl with a whisk, beat oil and sugar well for about 2-3 minutes. You can also use an electric mixer or a stand mixer for this step. Beat until the sugar is well combined into the oil.
Add the eggs, one at a time beating between additions until incorporated. Mix in vanilla.
Mix in flour mixture in three parts, whisking until just combined.
Fold in the shredded carrots until incorporated, distributing well in the entire batter and scraping the sides of the bowl.
With a regular size ice cream scoop, scoop batter into prepared cupcake pan. Fill about ⅔ of the way. Do not overfill or they will overflow.
Bake for 20-23 minutes until the top of the cupcakes spring back softly when pressed down with your finger.
Let them cool inside the pan for about 10 minutes before removing to a wire rack to cool completely before frosting them.
Cream Cheese Frosting:
In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat butter until light and creamy. About 2-3 minutes.
Slowly add in powdered sugar 1 cup at a time. Beat on medium high for 3 minutes.
Add chilled cream cheese one cube at a time. This will allow it to combine with the mixed butter and become the perfect spreadable and pipeable consistency. Beat until smooth and no lumps remain.
Fill a piping bag fitted with your preferred piping tip and pipe the frosting onto the cupcakes. Decorate with chopped nuts, grated carrots or a sprinkle of cinnamon.
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