These carrot cake cupcakes are moist, decadent cupcakes topped off with a cream cheese frosting and caramel drizzle, and they will have your mouth watering before ever taking that first delicious bite!
Keyword: cake, cupcakes, Easter
Author: Jennifer Fishkind
Carrot Cake Ingredients:
1 ¾cupvegetable oil
1cuplight brown sugarpacked
1¼lbcarrotsshredded (5 full sized carrots)
Cream Cheese Frosting Ingredients:
18-oz packagecream cheesesoftened
Preheat the oven to 350*. Line the cupcake pan with cupcake liners, set it aside.
Using a stand mixer, or a large mixing bowl and a handheld mixer on medium speed, beat together the vegetable oil, sugars, and vanilla extract just until combined. Reduce the mixer speed to low and add the eggs 1 at a time, mixing well after each egg.
In a medium size mixing bowl, whisk together the flour, baking soda, baking powder and ground cinnamon.
Keeping the mixer speed on low, slowly add the flour mixture to the wet ingredients. Increase the mixer speed to medium-low, and mix well to incorporate. Add the finely shredded carrots and mix until the carrots are completely incorporated.
Fill the cupcake liner ⅔’s full. Place on the middle rack in your oven and bake for 14 - 16 minutes, or until the tops of the cupcakes spring back when touched. Allow the cupcakes to completely cool.
Using a stand mixer, or a medium mixing bowl and a handheld mixer on medium-high speed, cream together the cream cheese and butter for 1 - 1 ½ minutes.
Reduce the mixer speed to low, add the powdered sugar and vanilla extract. Once the powdered sugar is just incorporated, increase the mixer speed to medium-high and continue mixing for 1 minute and the mixture is smooth.
Once the cupcakes are completely cooled, frost the cupcakes. Since the cupcakes contain dairy products, store any leftovers in an airtight container, in the refrigerator for up to 4 days.
If you are wanting to go fancy, you can use either a baker’s decorator bag, with or without a decorating tip to frost the cupcakes. You can also use a gallon size ziploc bag with a small corner of the bag cut off to frost the cupcakes. Allow the refrigerated cupcakes to sit out for 5 minutes before serving
How to Bake Into a Carrot Cake: This same recipe can be used to make an actual carrot cake, instead of cupcakes. You’ll want to bake your cake for 35-45 minutes.