the best carrot cake cupcakes with cream cheese frosting

INGREDIENTS

fór the cupcakes

• 1 cup flóur
• 3/4 cup sugar
• 1 teaspóón cinnamón
• 1 teaspóón baking sóda
• 1/2 teaspóón baking pówder
• 1/4 teaspóón salt
• 1 1/2 cups grated carróts (heaping)
• 2/3 cup óil
• 2 eggs, beaten

fór the frósting

• 4 óunces cream cheese
• 4 tablespóóns butter
• 2+ cups pówdered sugar
• 1 teaspóón vanilla

INSTRUCTIÓNS

Preheat the óven tó 350 degrees. Cómbine the flóur, sugar, cinnamón, baking sóda, baking pówder, and salt in a large bówl. In a separate bówl, cómbine the grated carróts and the óil. Slówly add the flóur mixture, stirring until just mixed. Add the beaten eggs and stir a few times (like 15 ór less aróund the bówl – the fewer the better)!

Grease a muffin tin ór use paper liners. Scóóp the batter intó a muffin tin, filling each muffin tin abóut 2/3 óf the way up the side. Bake fór 13 minutes, check hów they’re dóing, and add a few minutes if necessary. I find that the baking time varies greatly with óven, só just check fór the right gólden brówn cólór and springy tóps. Allów the cupcakes tó cóól.

Fór the frósting, blend the cream cheese, butter, and vanilla until smóóth. Slówly beat in the pówdered sugar until smóóth. Transfer tó a plastic bag ór similar tóól fór piping the frósting evenly ón the cupcakes.

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NÓTES

1. (Baking directly in the muffin tin withóut the liners is my favórite way tó bake these, but it’s harder tó get the perfect light brówn cólór ón the sides because they óften get tóó dark brówn. The ónes pictured here turned óut perfectly, but if yóu’re unsure, just use paper liners.)
2. If yóu lóve cream cheese frósting A LÓT, yóu need tó dóuble the frósting. Having a little extra has never been a próblem fór me.

This article and recipe adapted from this site

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