Carrot Cake Cupcakes
Servings 24
Ingredients
– **Cake:**
- – 1 1/2 cups vegetable oil
- – 2 cups sugar
- – 4 eggs
- – 2 cups flour
- – 2 teaspoons baking powder
- – 2 teaspoons baking soda
- – 1/2 teaspoon salt
- – 2 teaspoons ground cinnamon
- – 1 teaspoon ground cardamom
- – 3 cups grated carrots
- – 1 cup chopped nuts or unsweetened coconut optional
- – 1 small can 8 oz crushed pineapple, lightly drained
– **Cream Cheese Icing:**
- – 1 stick 1/2 cup butter, softened
- – 1 stick 1 cup cream cheese, softened
- – 1/4 teaspoon salt
- – 1/2 teaspoon almond extract optional
- – 1 teaspoon vanilla extract
- – 3-4 cups powdered sugar depending on how stiff you want the icing
Instructions
**For the Cupcakes:**
- Preheat your oven to 350°F.
- Line two 12-cup muffin tins with 24 muffin liners.
- In a large bowl, whisk together the oil and sugar. Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and cardamom.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the pineapple and grated carrots until just combined.
- Fill the muffin liners almost to the top with batter.
- Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before icing.
**For the Cream Cheese Icing:**
- In a large bowl or stand mixer, beat the softened butter and cream cheese on medium-high speed until fluffy (about 2 minutes).
- Add the salt, almond extract, and vanilla extract. Mix until combined.
- On low speed, gradually add the powdered sugar, 1/2 cup at a time.
- Once all the sugar is added, increase the speed to medium-high and whip until light and fluffy (about 2 minutes).
- Spread the icing over the cooled cupcakes.