Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 cups grated carrots
– 1 teaspoon vanilla extract
– Optional: chopped walnuts or pecans
For the cream cheese frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and eggs until well combined. Add grated carrots and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide the batter evenly among the cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before frosting.
For the frosting:
1. Beat the cream cheese and butter until smooth.
2. Gradually add powdered sugar and vanilla extract. Beat until creamy.
Tips:
– You can adjust the amount of sugar to your taste.
– Add chopped nuts for extra texture and flavor.
– Decorate with cream cheese frosting and chopped nuts or sprinkles.
Enjoy your delicious carrot cupcakes!