Easy Carrot Cream Cheese Cupcakes

Presented by Allasyummyfood

Ingredients:

For the Cupcakes:

1 1/2 cups all-purpose flour

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp salt

2 large eggs

1 cup granulated sugar

1/2 cup vegetable oil

1 tsp vanilla extract

1 1/2 cups grated carrots (about 3 medium carrots)

1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

8 oz cream cheese, softened

1/4 cup unsalted butter, softened

2 cups powdered sugar

1 tsp vanilla extract

A pinch of salt

Instructions:

1. Make the Cupcakes:

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.

In a large mixing bowl, beat together the eggs and sugar until smooth and slightly fluffy.

Add the vegetable oil and vanilla extract, and mix until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Stir in the grated carrots and chopped walnuts/pecans (if using).

Divide the batter evenly into the cupcake liners, filling each about 2/3 full.

Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

2. Make the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy.

Gradually add the powdered sugar, one cup at a time, mixing well after each addition.

Stir in the vanilla extract and a pinch of salt.

Continue beating until the frosting is light and fluffy.

3. Frost the Cupcakes:

Once the cupcakes have completely cooled, spread the cream cheese frosting on top using a knife or pipe it on for a more decorative look.

Optionally, garnish with extra chopped walnuts/pecans or a sprinkle of cinnamon.

Serve and Enjoy!