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Carrot Cake Cupcakes with a swirl of cream cheese frosting on a wire rack
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Carrot Cake Cupcakes

Prep Time20 minutes
Cook Time22 minutes
Total Time42 minutes
Servings: 12 servings
Calories: 380kcal

Ingredients

  • 1 1/4 cups all -purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sal t
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large egg s
  • 1 1/2 cups finely grated carrots
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and ginger.
  • In a large bowl, whisk together the granulated sugar, vegetable oil, and eggs until smooth.
  • Fold the grated carrots into the wet mixture until evenly distributed.
  • Gradually stir the dry ingredients into the wet ingredients until just combined; do not overmix.
  • Divide the batter evenly among the muffin cups, filling each approximately three-quarters full.
  • Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  • Allow cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  • Prepare the frosting by beating the cream cheese and butter together until smooth and creamy.
  • Add the powdered sugar and vanilla extract to the cream cheese mixture and beat until light and fluffy.
  • Pipe or spread the frosting onto the completely cooled cupcakes.