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Carrot Cake Cupcakes

These carrot cake cupcakes are soft, warmly spiced, and topped with smooth cream cheese frosting. They’re easy to make, perfectly sweet, and ideal for any occasion.
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Ingredients Method Notes

Ingredients
  

  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 2 large eggs
  • ¾ cup granulated sugar
  • ½ cup vegetable oil
  • 1 ½ cups finely grated carrots
  • 1 teaspoon vanilla extract
  • Cream Cheese Frosting:
  • 8 oz cream cheese softened
  • ¼ cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C) and line a muffin pan.
  2. In a bowl, whisk flour, baking powder, baking soda, spices, and salt.
  3. In another bowl, whisk eggs, sugar, oil, and vanilla until smooth.
  4. Stir in grated carrots.
  5. Add dry ingredients and gently mix until just combined.
  6. Divide batter evenly into cupcake liners.
  7. Bake for 18–22 minutes, until a toothpick comes out clean.
  8. Cool completely before frosting.
  9. Beat cream cheese and butter until smooth, then mix in powdered sugar and vanilla.
  10. Frost cooled cupcakes and serve.

Notes

  • Store frosted cupcakes in the refrigerator for up to 4 days.
  • Bring to room temperature before serving for best flavor.
  • Add chopped nuts or raisins if desired.