Carrot Cake Cupcakes with Cream Cheese Frosting

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CARROT CAKE CUPCAKES with CREAM CHEESE FROSTING: An Irresistible Delight

The SWEET Details!

CARROT CAKE CUPCAKES with CREAM CHEESE FROSTING masterfully balance classic recipes with innovative customizations. Unlike traditional carrot cake, these cupcakes provide perfect portion sizes, elegant for any setting. Their main component, fresh grated CARROTS, ensures each cupcake is naturally sweet and flavorful.

Using OIL instead of butter results in a tender, moist texture enhanced by WARM SPICES. The CREAM CHEESE FROSTING is silky and tangy, designed for versatility, whether intricately piped or simply spread. This frosting completes the cupcake, serving both literally and figuratively as the icing on the cake.

Experiment with additions like NUTS or RAISINS, folded into the batter or sprinkled atop, for a unique twist. To intensify flavors, consider adding PINEAPPLE or COCONUT for a tropical note, providing delightful texture contrasts.

These CARROT CAKE CUPCAKES with CREAM CHEESE FROSTING delight everyone, whether at family gatherings, brunches, or cozy nights in. Their widespread popularity is a testament to their universal appeal, always bringing smiles wherever they are served.

RECIPE for Carrot Cake Cupcakes with Cream Cheese Frosting


**Prep Time**: 20 mins 
**Cook Time**: 20-25 mins 
**Total Time**: 45 mins 
**Servings**: 12 cupcakes 

Ingredients


**Cupcakes:**

Р1 ¼ cups (160g) ALL-PURPOSE FLOUR
– 1 teaspoon BAKING SODA
Р¼ teaspoon SEA SALT
Р¾ teaspoon GROUND CINNAMON
РOptional: ¼ teaspoon GROUND GINGER, ¼ teaspoon GROUND CARDAMOM, ⅛ teaspoon NUTMEG
– ¬Ω cup (118ml) VEGETABLE OIL
– ¬Ω cup (100g) GRANULATED SUGAR
– ¬Ω cup (105g) BROWN SUGAR
– 1 teaspoon VANILLA EXTRACT
– 2 large EGGS, room temperature
– 1 ¬Ω cups (150g) GRATED PEELED CARROTS
РOptional: ¼ cup (35g) CHOPPED PECANS, ¼ cup (35g) RAISINS


**Cream Cheese Frosting:**

– 4 ounces (115g) CREAM CHEESE, softened
– 2 tablespoons (28g) UNSALTED BUTTER, softened
– ¬Ω teaspoon VANILLA EXTRACT
– Pinch of SEA SALT
– 1 ¬Ω cups (165g) POWDERED SUGAR, sifted

Directions

1. **Preheat the Oven**: Set the oven to 350°F (176°C) and prepare a 12-cup muffin pan with liners.
  
2. **Mix Dry Ingredients**: Whisk FLOUR, BAKING SODA, SALT, CINNAMON, and optional spices in one bowl.
  
3. **Combine Wet Ingredients**: Mix OIL, SUGARS, and VANILLA in another bowl. Add EGGS one at a time until blended.
  
4. **Prepare Batter**: Gently fold dry ingredients into wet until just combined. Stir in CARROTS and optional PECANS and RAISINS.
  
5. **Fill Cupcake Liners**: Distribute batter evenly, filling cups ¾ full.
  
6. **Bake**: Bake for 20-25 minutes until tops spring back when touched. Cool slightly and transfer to a rack.
  
7. **Cool and Frost**: Allow to cool completely before frosting.
  
8. **Make the Frosting**: Beat CREAM CHEESE, BUTTER, VANILLA, and SALT until creamy. Gradually add POWDERED SUGAR to desired consistency.
  
9. **Decorate**: Once cooled, frost cupcakes and optionally top with PECANS.

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