Carrot Cake Cupcakes
The most delicious, moist carrot cupcakes with my famous cream cheese frosting recipe! RECIPE BELOW!
Ingredients
Cupcake batter:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¾ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 ½ cups unsalted butter room temperature
- 1 cup brown sugar
- 3 large eggs
- ½ cup granulated sugar
- 2 tsp vanilla extract
- ½ cup water
- 1 lb carrots peeled and grated
- 1 cup pecans finely chopped (optional if you have a nut allergy)
Cream Cheese Frosting:
- 250 g cream cheese room temperature
- 1 ½ cups unsalted butter room temperature
- 3 cups confectioner’s sugar
- 1 tsp vanilla extract
- 24 Candy carrot decorations
- 24 mini chocolate bunnies
Instructions
Bake the cake:
- In a medium-sized bowl, combine the flour, baking powder, baking soda, cinnamon, salt, ginger and nutmeg.
- In a large bowl, beat the butter, brown sugar and granulated sugar with an electric mixer until pale and fluffy. Add the eggs one at a time, beating with each addition. Add the vanilla extract, water and carrots and beat until combined. Add the flour and pecans and mix together on low speed, until fully combined.
- Divide the batter between 2 lined muffin tins. Bake at 350F for 20-25 minutes, or until a skewer inserted into the centers comes out clean. Allow the cupcakes to cool completely.
Make the frosting:
- Beat the butter and cream cheese with an electric mixer until fluffy. Add the vanilla extract and combine.
- Add the confectioner’s sugar and beat until light and fluffy.
- Place the frosting into a piping bag fitted with a large round piping tip.
Decorate:
- Pipe swirls of buttercream onto each cupcake.
- Top with a chocolate bunny and a candy carrot. Enjoy!