Fluffy Carrot Cake Cupcakes topped with dreamy cream cheese frosting!
With the fall baking season coming to a close and the holiday's quickly coming upon us, I hope to be posting more regularly. I have lot's of warm & cozy recipes coming your way in the next couple of weeks, so be sure to check your inbox!!
Let's talk about these yummy Carrot Cake Cupcakes, shall we? Just look at that frosting... 😍
For starters, these are probably the healthiest cupcakes you've ever laid eyes on. How so? They have two and a half cups of CARROTS in them. Like vegetable carrots. I know, right -- super healthy!! Besides the carrots, they also have eggs in them, you know, PROTEIN!
Moral of the story is, these cupcakes are basically vegetable protein cupcakes, but they don't taste like it. They taste like pure cupcake bliss!! Don't believe me? Try this recipe, you'll see!
Kidding, kidding, these cupcakes are amazing tasting but not the most healthy option, but honestly, who cares?! Treat yourself once in a while, I promise you won't be able to see the evidence when you're all bundled up in cozy winter clothing. 😜
That's it for now -- happy baking, friends!!! ❤️ Let me know if you make this recipe by leaving a comment down below!!
Carrot Cake Cupcakes
Ingredients
For the Cupcakes:
- 3 large eggs
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 teaspoon vanilla extract
- ¾ cup canola oil
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 2 ½ cups shredded carrots
- ½ cup sour cream
For the Frosting:
- 8 ounces cream cheese, at room temperature
- ¼ cup salted butter, softened
- 4 cups powdered sugar
Instructions
For the Cupcakes:
- Preheat the oven to 350℉ and prepare two 12-count muffin tins with 18 cupcake liners.
- Whisk the flour, baking soda, salt, and spices until all is incorporated.
- Place the eggs, brown sugar, granulated sugar, vanilla, and oil in a large bowl and whisk until combined. Add the dry ingredients, shredded carrots, and sour cream into the bowl and stir until fully mixed.
- Fill the muffin tins to the top with batter making sure to distribute it evenly between all 18 liners. Bake the cupcakes in preheated oven for 30-35 minutes or until a tester inserted into the center comes out clean. Let cupcakes cool fully before frosting them.
For the Frosting:
- Using a handheld mixer on medium speed, beat the cream cheese, butter, and powdered sugar for 2-3 minutes or until creamy and fluffy.
- Frost the cooled cupcakes using a piping bag fitted with your desired piping tip. Enjoy!
Love and cookies,
Naomi
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