Carrot Cake Cupcakes

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Carrot Cake Cupcakes

Course Dessert
Prep Time 30 minutes
Cook Time 25 minutes
Cooling 1 hour
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.

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