Ingredients
Units
Scale
Carrot Cake Cupcakes
- 1 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 3/4 teaspoon Baking soda
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1/2 cup vegetable oil
- 3/4 cup Sugar
- 1/3 cup brown sugar (packed)
- 2 large Eggs
- 1 teaspoon Vanilla
- 1 1/2 cups finely grated carrots
- 2 tablespoons milk
Cream Cheese Frosting
- 2 8 ounce packages cream cheese (room temperature)
- 1 cup unsalted butter (room temperature)
- 1 tablespoon vanilla extract
- 4 cups confectioner's sugar
Candy Carrots
- orange candy melts
- green candy melts
- 1/4 cup finely chopped pecans (to top icing)
Instructions
Carrot Cake Cupcakes
- Preheat the oven to 350 degrees. Line muffin pan with cupcake papers.
- In a medium bowl whisk together the flour, cinnamon, allspice, baking soda, baking powder and salt.
- In a large bowl beat together the oil, sugars, eggs and vanilla. Then mix in the shredded carrots.
- With the mixer on low speed beat the dry ingredients into the oil mixture. Next, add in the milk and mix until incorporated.
- Spoon the batter into each cupcake cup, filling each about 2/3 to 3/4 full. Bake for 16-18 minutes or until an inserted toothpick comes out clean.
Cream Cheese Icing
- In the bowl of a stand mixer, with the paddle attachment, beat the cream cheese until smooth.
- Add the butter and vanilla extract and beat until well combined.
- Add the confectioners’ sugar and beat until smooth. Cover with plastic wrap and refrigerate for a few minutes to thicken if piping.
Candy Carrots
- Line a baking sheet with wax paper. Melt the green candy melts first according to the package instructions and then transfer them to a plastic bag or piping bag. Cut off the tip and pipe the greens of each carrot.
- Melt the orange candy melts according to the package instructions and transfer to a plastic bag or piping bag. Cut off the tip and pipe the shape of a carrot overlapping the bottom of each green stem with the top of the carrot so that they stick together.
- Set carrots aside until the candy melts have fully hardened and then carefully release each carrot from the baking sheet.
- Once the cupcakes have cooled completely, add a generous swirl of cream cheese frosting, a sprinkle of pecans, and one of the candy carrots.