A sweet, spiced treat with a creamy surprise inside!
Ingredients
For the Cupcakes:
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1 ½ cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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2 tsp ground cinnamon
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½ tsp ground ginger
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¼ tsp ground nutmeg
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⅔ cup vegetable oil
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1 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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2 cups finely grated carrots
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Optional: ½ cup crushed pineapple (well-drained), ½ cup chopped walnuts or pecans
For the Cream Cheese Frosting:
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8 oz cream cheese, softened
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½ cup unsalted butter, softened
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3 cups powdered sugar, sifted
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1 tsp vanilla extract
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Optional: Chopped walnuts or pecans for garnish
Instructions
Make the Cupcakes:
1️⃣ Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2️⃣ In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
3️⃣ In a large bowl, beat oil and sugar until well combined. Add eggs one at a time, mixing thoroughly after each. Stir in vanilla extract.
4️⃣ Gradually fold in the dry ingredients until just combined. Gently mix in the grated carrots (plus pineapple and nuts, if using).
5️⃣ Fill cupcake liners about ⅔ full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
6️⃣ Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Cream Cheese Frosting:
1️⃣ Beat cream cheese and butter together until smooth and creamy.
2️⃣ Gradually add powdered sugar and vanilla extract, beating until light and fluffy.
🎉 Add a Surprise Frosting Center!
1️⃣ Once cupcakes have cooled, use a cupcake corer or small knife to remove a small center portion.
2️⃣ Fill the hollowed-out center with cream cheese frosting using a piping bag or spoon.
3️⃣ Replace a small piece of the cupcake core on top (optional).
4️⃣ Pipe or spread the remaining frosting over the top and garnish with walnuts or pecans.
Enjoy your irresistibly moist, spiced carrot cake cupcakes with a luscious cream cheese surprise in every bite! 🥕🧁✨
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