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Carrot cake cupcakes have secured their place as a beloved dessert in homes and bakeries alike. Their moist, tender crumb paired with the delightful sweetness of carrots creates a unique flavor profile that tantalizes the taste buds. These cupcakes are not just any ordinary treat; they offer a perfect balance of spices, sweetness, and texture, making them a favorite for celebrations, gatherings, and even a comforting indulgence at home.

Carrot Cake Cupcakes with Cream Cheese Frosting

Indulge in the deliciousness of carrot cake cupcakes topped with creamy cream cheese frosting. These treats combine moist carrots, warm spices, and a hint of sweetness for an unforgettable flavor. Perfect for any celebration, these cupcakes are made with wholesome ingredients, making them a delightful yet somewhat healthier dessert choice. Discover the joy of baking with this step-by-step guide, complete with tips for garnishing and serving to impress your guests.
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Ingredients
  

For the Carrot Cake Cupcakes:

1 ½ cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp salt

1 cup granulated sugar

½ cup brown sugar, packed

½ cup vegetable oil

4 large eggs

2 cups finely grated carrots (about 4 medium carrots)

½ cup crushed pineapple, drained

½ cup chopped walnuts (optional)

½ cup raisins (optional)

1 tsp vanilla extract

For the Cream Cheese Frosting:

8 oz cream cheese, at room temperature

½ cup unsalted butter, at room temperature

3 cups powdered sugar

1 tsp vanilla extract

Pinch of salt

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

      Combine Sugars and Oil: In a large mixing bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined.

        Add Eggs: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

          Incorporate Carrots and Pineapple: Gently fold in the grated carrots and crushed pineapple until evenly distributed.

            Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Be careful not to overmix. Fold in the walnuts and raisins if using.

              Fill Muffin Tin: Divide the batter evenly among the cupcake liners, filling each about ¾ full.

                Bake: Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

                  Make the Cream Cheese Frosting: In a mixing bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing until fluffy. Stir in the vanilla extract and a pinch of salt.

                    Frost the Cupcakes: Once the cupcakes are completely cooled, generously frost each cupcake with the cream cheese frosting using a piping bag or a spatula.

                      Garnish (optional): For an extra touch, garnish with additional chopped walnuts or a sprinkle of cinnamon on top of the frosting.

                        Serve and Enjoy: Serve your delicious carrot cake cupcakes at room temperature and enjoy the delightful flavors!

                          Prep Time: 30 minutes | Total Time: 1 hour | Servings: 12 cupcakes