Best Carrot Cake Cupcakes

Name: Best Carrot Cake Cupcakes
Total time: 20 min
Yield: 24 Servings
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 2 teaspoons baking powder; 2 teaspoons ground cinnamon; ½ teaspoon ground nutmeg; 🧂 ½ teaspoon salt; 1 ¼ cups vegetable oil; 🥚 4 large eggs, lightly beaten; 1 tablespoon pure vanilla extract; 🥕 3 cups finely grated carrots; 1 package (8 ounces) cream cheese, softened; 🧈 ½ cup butter, softened; ½ teaspoon pure lemon extract; 1 box (16 ounces) confectioners' sugar; 🥛 1 tablespoon milk, or as needed

Cost $12, save $20

Source: Recommended by CookPal

20 Min
24 Servings
$12

Best Carrot Cake Cupcakes

Cost $12, save $20

Source: Recommended by CookPal

20 Min
24 Servings
$12

INGREDIENTS

Dry Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 🧂 ½ teaspoon salt
Wet Ingredients
- 1 ¼ cups vegetable oil
- 🥚 4 large eggs, lightly beaten
- 1 tablespoon pure vanilla extract
- 🥕 3 cups finely grated carrots
Frosting Ingredients
- 1 package (8 ounces) cream cheese, softened
- 🧈 ½ cup butter, softened
- ½ teaspoon pure lemon extract
- 1 box (16 ounces) confectioners' sugar
- 🥛 1 tablespoon milk, or as needed

STEPS

Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C). Line 24 muffin cups with liners.

Stir flour, sugar, baking powder, cinnamon, nutmeg, and salt together in a large bowl until well combined.

Add oil, eggs, and vanilla; mix well. Add carrots; mix until well blended.

Spoon batter into the prepared muffin cups, filling each 2/3 full.

Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 20 minutes.

Cool cupcakes briefly in the pans on a wire rack. Remove cupcakes from the pans; cool completely.

Beat cream cheese, softened butter, and lemon extract together in a large bowl with an electric mixer until light and fluffy.

Gradually beat in confectioners' sugar until smooth. If frosting is too thick to spread, gradually beat in milk.

Frost cooled cupcakes with frosting.

NUTRIENTS

Per 1 serving

🔥

362

Calories

3
Protein
45
Carbs
20
Fats

💡 Make sure carrots are finely grated for an even texture and better blending in the batter.Allow the cupcakes to cool completely before frosting to prevent melting.Customize the frosting by adding orange zest or extra lemon extract for a citrusy twist.Store in an airtight container in the fridge for up to 5 days.