How To Make  The Best Carrot Cake Cupcakes

Moist carrot cake cupcakes with warm spices and rich cream cheese  frosting. These flavorful cupcakes are truly addictive and hard to put  down!

For the cupcakes: – Unbleached, all-purpose flour – Whole wheat flour – Baking soda – Salt – Ground cinnamon, ginger, and nutmeg – Canola oil – Light brown sugar – Eggs – Vanilla extract – Grated carrots

Ingredients Needed

For the frosting: – Cream cheese – Unsalted butter – Vanilla extract – Powdered sugar

Ingredients Needed

1. Preheat the oven to 350°F. Line a standard muffin tin with paper liners. 2. In a medium bowl, mix together all-purpose flour, whole wheat flour, baking soda, salt, cinnamon, ginger, and nutmeg.

Recipe Instructions

3. In a large bowl, whisk together the oil,  brown sugar, eggs, and vanilla. Stir in grated carrots. Add dry  ingredients and mix until just combined.

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4. Divide the batter evenly among the muffin cups (each should be about ⅔ full). Bake until a toothpick inserted into cupcakes comes out clean, 18-20 minutes. Let cool completely.

Recipe Instructions

Make the frosting: 1. Fit the bowl of a stand mixer with paddle attachment, and beat the cream cheese, butter, and vanilla on medium-high speed until very smooth and creamy. Turn mixer off and scrape down sides of bowl with a rubber spatula. Beat mixture for 2 more minutes on medium-high.

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2. On low speed, gradually mix in the  powdered sugar and beat until fluffy. (May need to turn mixer off,  scrape down sides of bowl, and continue mixing).

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3. Frost cupcakes using a pastry bag or  preferred kitchen tool. Store in an airtight container in the  refrigerator for up to 3 days. Store in freezer for up to 2 months.

Recipe Instructions

SERVE AND ENJOY!