1cup(225 g or 8 oz package) cream cheese,, softened, but still cool
¼cup(57 g or 1/2 stick) unsalted butter,, softened, but still cool
1cup(120 g) confectioners’ sugar,, sifted
½teaspoonpure vanilla extract
Carrot Cake Cupcakes
Preheat oven to 350° F. Line a standard muffin tin with paper liners and set aside. This recipe makes 14 cupcakes.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
In the bowl of a stand mixer (or using a hand mixer), beat together granulated sugar, brown sugar and vegetable oil on medium speed until combined, about 1 minute. Add eggs and vanilla, and mix until incorporated, about 1 more minute.
With the mixer on low, slowly add the flour mixture to the wet ingredients. Mix just until combined, about 15 seconds. Stir in the shredded carrots by hand.
Fill prepared cupcake liners two-thirds full with batter (I like using an ice cream scoop for this step). Bake cupcakes at 350° F for 20-22 minutes, or until a toothpick inserted in the center comes out with little to no crumbs. Cool cupcakes in pan for 5 minutes, then transfer to a wire rack to cool completely.
Cream Cheese Frosting
In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat together cream cheese and butter for 90 seconds, or until smooth. Add the vanilla and mix until combined, about 15 seconds. With the mixer on low, slowly add the confectioners' sugar and mix until incorporated, about 30 seconds.
Transfer frosting to a frosting bag fitted with desired tip (I used a Wilton 1A tip). Frost the cooled cupcakes and dust with ground cinnamon as an option. Serve at room temperature.
Storing carrot cake cupcakes: Store cupcakes in an airtight container in the refrigerator for up to 3 days. Serve at room temperature.Freezing carrot cake cupcakes: Freeze carrot cake cupcakes (not frosted) in an airtight container for up to a month. Layer cupcakes between sheets of parchment paper to prevent sticking. Defrost in the refrigerator before bringing to room temperature and frosting.Suggested tools:
Kitchen scale: Weighing ingredients is more accurate than measuring them.
Stand mixer: This tool works well for the cupcake batter as well as the cream cheese frosting since it comes with a paddle attachment and whisk attachment.
Muffin tin: A standard size is used for this recipe.
Ice cream scoop: Yields the perfect amount of batter to fill the muffin tin cups two-thirds full.