Carrot Cake Cupcakes with Cream Cheese Icing

Give these carrot cupcakes with cream cheese frosting to your favorite Easter bunnies this year. Everyone will love them.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 611 Calories

Ingredients

• 2 cups all-purpose flour
• 2 cups white sugar
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• 1 tablespoon vanilla extract
• 2 teaspoons baking soda
• 4 large eggs
• 1 cup unsalted butter, softened
• 2 cups confectioners' sugar
• 2 (8 ounce) packages cream cheese, softened
• 2 tablespoons canola oil
• 4 large carrots, grated

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Grease 12 muffin cups with butter or line with paper liners.

Step 3

Sift flour, white sugar, baking soda, cinnamon, and ginger together in a large bowl.

Step 4

Beat canola oil and eggs into flour mixture with an electric mixer, beating each egg thoroughly before adding the next one.

Step 5

Stir carrots into mixture until well combined.

Step 6

Fill the prepared muffin cups about 2/3 full with carrot mixture.

Step 7

Bake in the preheated oven until cupcakes are lightly browned and a toothpick inserted into the middle of a cupcake comes out clean, 30 to 40 minutes. Let cupcakes cool completely.

Step 8

Beat unsalted butter and cream cheese together with an electric mixer on high speed in a bowl until fluffy. Reduce mixer speed to low and beat in vanilla extract and confectioners' sugar until combined. Increase speed to high, and beat until the frosting is fluffy, about 3 more minutes.

Step 9

Fill a pastry bag with the cream cheese frosting and pipe onto the cupcakes.