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Carrot Cake Cupcakes

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Carrot Cake Cupcakes are a delightful fusion of sweet and spicy flavors, perfect for any occasion. Each moist cupcake, infused with freshly grated carrots and warm spices, is topped with creamy cream cheese frosting that elevates your taste experience. These little bites of joy are not only nostalgic but also incredibly easy to make, making them a hit for birthdays, brunches, or just because!

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup pecans or walnuts (optional)
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 cup grated carrots
  • 1 tsp vanilla extract
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, beat the eggs with vegetable oil, vanilla extract, and grated carrots until well combined.
  4. Pour the wet mixture into the dry ingredients and gently fold until just combined. If using nuts, fold them in now.
  5. Fill muffin tins two-thirds full with batter and bake for 20–25 minutes or until a toothpick comes out clean.
  6. Allow cupcakes to cool before frosting with cream cheese frosting made by mixing cream cheese and butter until smooth; gradually add powdered sugar and vanilla extract.

Nutrition

Find it online: https://topcooked.com/irresistible-carrot-cake-cupcakes-with-cream-cheese-frosting/