Sisters Luv 2 Cook: Carrot Cake Cupcakes

My daughter Brooke made these cupcakes for Mother's Day this year and they are hands down the best cupcakes I have ever eaten. She found the recipe on SugarSpunRun.com. Brooke is a really good baker/cook and I am so happy she enjoys spending time in the kitchen too. These cupcakes are moist and fluffy and topped with a yummy cream cheese frosting. This recipe makes 12 cupcakes but I always double the recipe. The recipe for frosting is for 12 cupcakes but I find it too generous so I use one recipe of frosting for 24 cupcakes. I have made these several times and I always get rave reviews. Thanks Brooke!

Carrot Cake Cupcakes (12 cupcakes)

Ingredients

1 1/4 cups all-purpose flour

1/2 cup granulated sugar

1/2 cup light brown sugar packed

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

3/4 cups canola oil

2 large eggs room temperature

1 1/2 teaspoons vanilla extract

2 Tablespoons milk

1 1/2 cups grated carrots

½ cup chopped walnuts or pecans optional

Cream Cheese Frosting (see recipe below)

Instructions

Preheat oven to 350F and line a 12-count muffin pans with paper liners.

In the bowl of a stand mixer (or in a large bowl using an electric mixer), whisk together flour, sugars, baking powder, baking soda, salt, cinnamon and nutmeg.

Stir in canola oil. Add eggs, one at a time, pausing to scrape down sides of the bowl after each addition. Beat until well-combined.

Stir in vanilla extract and milk.

Add carrots and nuts and stir until combined.

Evenly divide batter into cupcake liners, filling each 2/3-3/4 of the way full. Transfer to oven and bake on 350F for 20 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.

Allow to cool completely before decorating with cream cheese frosting*.

Cream Cheese Frosting

Adjust frosting to your taste. I usually double the cupcake recipe and use the frosting below for 24 cupcakes. If I make 12 cupcakes I use half the frosting recipe.

1/2 cup (1 stick) butter softened

8 oz cream cheese softened (brick-style, not spreadable)

1 teaspoon vanilla extract

4 cups powdered sugar

Piping bag and tip ( I used Wilton 4B or larger)

Decorate with sprinkles

Instructions for Cream Cheese Frosting

Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.

Add vanilla extract and stir well to combine.

With mixer on low, gradually add powdered sugar until completely combined.

Use to frost completely cooled cake or cupcakes.

Use frosting tip and piping bag to frost the cupcakes

Print Recipe: Carrot Cake Cupcakes

In a large bowl combine flour, sugars, baking powder, baking soda, salt, cinnamon and nutmeg. Stir in canola oil, lightly beaten eggs one at a time. Stir in vanilla and milk. Add carrots and nuts. Stir to combine.

Line muffin pan with cupcake liners.

Divide batter evenly between cupcake liners. Bake in preheated 350 degree oven for approximately 20 minutes, until toothpick inserted into centre of cupcake comes out clean.

Remove cupcakes from pan and allow to completely cool on a wire rack.

Make the cream cheese frosting.

Cut tip of frosting bag and insert the frosting tip. Put the empty bag into a large glass. Roll down the sides of the bag and add the frosting to the bag.