Carrot Cake Cupcakes

Carrot Cake Cupcakes

from beyondfrosting.com
40 min

Everybody loves carrot cake, and my grandmother's recipe makes the best one you'll ever taste. Topped with the fluffiest cream cheese frosting, these easy Carrot Cake Cupcakes turn her family-favorite dessert into perfect little single-serving treats!

Ingredients

  • 4 large eggs
  • 2 cups (380g) granulated sugar
  • 1 cup (236ml) vegetable oil
  • 2 cups (280g) all-purpose flour, or 1:1 gluten-free flour
  • 2 teaspoons (8.5g) baking soda
  • 1 teaspoon (5g) salt
  • 2 teaspoons (8.5g) cinnamon
  • 3 cups grated raw carrots
  • 1 cup chopped walnuts (optional)
  • 1 cup raisins (optional)
  • 1 cup (226g) unsalted butter, cold
  • 16 ounces cream cheese, cold
  • 6–7 (780g) cups powdered confectionary sugar
  • 2 teaspoons (10ml) vanilla extract
  • 2 tablespoon (30ml) heavy whipping cream or milk (optional)

Directions

  1. 1

    Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.

  2. 2

    Cut the butter into 1-inch blocks. Beat the butter for 1-2 minutes until it is slightly softened.