Carrot Cake Cupcakes
Servings: 12 Cupcakes
Ingredients
Cupcakes:
- 1 1/2 Cups All Purpose Flour
- 1 1/2 Teaspoons Baking Powder
- 1 Teaspoon Cinnamon
- 3/4 Teaspoon Ground Ginger
- 1/4 Teaspoon Nutmeg
- 1/4 Teaspoon Salt
- 2 Eggs
- 2/3 Cup Sugar
- 3/4 Cup Unsalted Butter (melted)
- 2 Teaspoons Vanilla Extract
- 1 1/2 Cups Shredded Carrots
- 1/2 Cup Chopped Walnuts (plus more for topping)
Frosting:
- 8 Ounces Cream Cheese (softened)
- 1/2 Cup Salted Butter (softened)
- 1 Teaspoon Vanilla Extract
- 3 Cups Confectioners Sugar
Instructions
- Preheat the oven to 350 degrees. Prepare a muffin tin by lining with cupcake liners.
- Sift flour, baking powder, spices, and salt together, then set aside.
- Using an electric mixer, beat the eggs and sugar for 1-2 minutes until eggs are light yellow. While still mixing very slowly pour in the melted butter and vanilla.
- Mix in carrots till smooth.
- Slowly mix in the dry ingredients. Adding in a little at a time, scraping the sides of the bowl as needed. Continue until all ingredients are well combined. Then fold in the walnuts.
- Spoon cupcake batter into the prepared muffin tin. Bake for 15-18 minutes or until cupcakes are cooked through and a toothpick can come out clean. Cool completely on a rack before frosting.
- With an electric mixer cream together the cream cheese and softened butter. Once combined add the vanilla and powdered sugar a little at a time. Mix until smooth. Pipe frosting onto cooled cupcakes.
- Sprinkle cupcakes with walnuts.