CARROT CAKE CUPCAKES
Serves: 12
CARROT CAKE CUPCAKES
Ready in: 1 HourTotal time: 1 Hour
My favorite cake in perfect portions.
Ingredients
- 2 cups granulated sugar
- 1 1/3 cups vegetable oil
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 3 cups shredded carrots
- 1 cup chopped walnuts, toasted
- FOR THE FROSTING
- 3/4 pound cream cheese at room temperature
- 1/2 pound unsalted butter at room temperature
- 1 teaspoon pure vanilla extract
- 1 pound confectioners' sugar
Instructions
- Preheat the oven to 400°F. Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, one at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the shredded carrots and toasted walnuts to the remaining flour, mix well and add to the batter. Mix until just combined.
- Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake for 10 minutes, then reduce oven temperature to 350°F and bake for another 30 minutes, or until a cake tester inserted into the center of each muffin comes out clean. Cool the cupcakes on a rack.
- For the frosting, beat the cream cheese, butter, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth. When the cupcakes are cool, frost them generously and serve.