This recipe offers a perfect blend of moist carrot cake infused with warm spices and topped with a creamy, tangy frosting. Ideal for any occasion, from casual gatherings to special celebrations, these cupcakes are sure to impress with their irresistible taste and charming presentation. Whether you’re a seasoned baker or new to the kitchen, this recipe is straightforward and yields a batch of 12 perfectly portioned treats. Prepare to delight your taste buds and those of your loved ones with these heavenly Carrot Cake Cupcakes!
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- 2 large eggs, at room temperature
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil or canola oil
- 1 tsp vanilla extract
- 1 (8.25 ounce) can crushed pineapple (do not drain)
- 1 ½ cups peeled and finely grated carrots
- 1 cup chopped walnuts (optional)
Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 1 tsp vanilla extract
- 3 ½ – 4 cups powdered sugar
