Carrot Cake Cupcakes with Cream Cheese Icing


  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • 2 tablespoons canola oil
  • 4large eggs
  • 4 large carrots, grated
  • 1 cup unsalted butter, softened
  • 2 (8 ounce) packages cream cheese, softened
  • 1 tablespoon vanilla extract
  • 2 cups confectioners’ sugar
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C).


  • Step 2

    Grease 12 muffin cups with butter or line with paper liners.

  • Step 3

    Sift flour, white sugar, baking soda, cinnamon, and ginger together in a large bowl.

  • Step 4

    Beat canola oil and eggs into flour mixture with an electric mixer, beating each egg thoroughly before adding the next one.

  • Step 5

    Stir carrots into mixture until well combined.

  • Step 6

    Fill the prepared muffin cups about 2/3 full with carrot mixture.

  • Step 7

    Bake in the preheated oven until cupcakes are lightly browned and a toothpick inserted into the middle of a cupcake comes out clean, 30 to 40 minutes. Let cupcakes cool completely.

  • Step 8

    Beat unsalted butter and cream cheese together with an electric mixer on high speed in a bowl until fluffy. Reduce mixer speed to low and beat in vanilla extract and confectioners’ sugar until combined. Increase speed to high, and beat until the frosting is fluffy, about 3 more minutes.

  • Step 9

    Fill a pastry bag with the cream cheese frosting and pipe onto the cupcakes.

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