Carrot Cake Cupcakes | If You Give a Blonde a Kitchen
"Carrot cake cupcakes are moist, flavorful cakes topped with rich cream cheese frosting. Share this recipe with your friends for Easter or birthdays!..."
INGREDIENTS
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1 1/4 cup (156 g) all-purpose flour
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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3/4 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/2 pound (about 2 cups) shredded carrots
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3/4 cup (150 g) granulated sugar
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1/4 cup (50 g) light brown sugar, (packed)
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2 large eggs (room temperature)
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1 teaspoon pure vanilla extract
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3/4 cup (187 g) vegetable oil (or canola oil)
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1 cup (225 g or 8 oz package) cream cheese, (softened, but still cool)
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1/4 cup (57 g or 1/2 stick) unsalted butter, (softened, but still cool)
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1 cup (120 g) confectioners’ sugar, (sifted)
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1/2 teaspoon pure vanilla extract
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