Name: Carrot Cake Cupcakes with Cream Cheese Icing
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 cups sugar; 1 1/3 cups vegetable oil; 1/2 cup buttermilk; 1 tsp vanilla extract; 3 eggs; 3 cups carrots (shredded); 1/2 cup raisins; 3 cups all purpose flour; 2 tsp cinnamon; 1/2 tsp ginger (ground); 2 tsp baking powder; 1 tsp baking soda; 1 tsp salt; 12 oz cream cheese (room temperature); 8 oz butter (room temperature); 1 tsp vanilla extract; 2 powdered sugar

Recipe Print Comments

Carrot cake is maybe the best dessert ever, and as cupcakes it just might be better. Having your own individual cake that's heaped with sweet cream cheese icing is the best way to have it. These cupcakes aren't as dense as traditional carrot cake, they're quite light and fluffy. Perfect for sharing

Carrot Cake Cupcakes with Cream Cheese Icing

Carrot cake is maybe the best dessert ever, and as cupcakes it just might be better.

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Course: Baking

Cuisine: American

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: servings

Calories: 308kcal

Author: Ben Rayl

Ingredients

for the cupcakes:

2 cups sugar
1 ⅓ cups vegetable oil
½ cup buttermilk
1 teaspoon vanilla extract
3 eggs
3 cups carrots - shredded
½ cup raisins
3 cups all purpose flour
2 teaspoon cinnamon
½ teaspoon ginger - ground
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

for the icing:

12 oz cream cheese - room temperature
8 oz butter - room temperature
1 teaspoon vanilla extract
2 powdered sugar

Instructions

Preheat the oven to 350F (175 C) and line two 12 cup muffin tins.

for the cupcakes:

Use an electric mixer to beat the sugar, oil, buttermilk and vanilla together in a medium bowl. Add the eggs one at a time, beating well after each one - then stir in the carrots and raisins.
In a separate large bowl, sift together the flour, cinnamon, ginger, baking powder, baking soda and salt.
With your mixer on low, gradually add the dry mixture to the wet ingredients until just combined.
Fill each muffin cup about ¾ full and bake for about 25 minutes - rotating the pans halfway through. Remove the cupcakes from the oven when a toothpick test comes back clean and let them cool on a wire rack while you make the icing.

for the icing:

Beat the cream cheese, butter and vanilla together until just creamy. Sift in the powdered sugar and beat until smooth, but be careful to not over beat.
Let the icing chill in the fridge while the cupcakes cool completely.