Carrot Cake Cupcakes

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Carrot Cake Cupcakes

Moist and fluffy carrot cake cupcakes with a touch of fresh ginger and spices.

Prep Time
20
minutes
Cook Time
25 minutes
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Carrot Cake Cupcakes
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Servings
24 cupcakes
For the cupcakes:
  • 1 ½ cups C&H® Granulated Sugar
  • 1 cup Vegetable oil
  • 4 large Eggs
  • 3 cups Carrots, peeled and freshly grated
  • 2 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • ½ teaspoon Salt
  • 2 teaspoons Ground cinnamon
  • ½ teaspoon Fresh ginger, grated
  • ¼ teaspoon Nutmeg, freshly grated
  • 1 cup Walnuts, roughly chopped
For the cream cheese frosting:
  • 2 (8-ounce) packages Cream cheese, softened
  • 1 cup (2 sticks) Unsalted butter, softened
  • 2 teaspoons Pure Vanilla extract
  • 2 (16-ounce) packages, sifted C&H® Powdered Sugar
  • 2 tablespoons Chopped walnuts, as garnish
Instructions

Step 1

Preheat oven to 350°F. Line 24 muffin cups with paper liners.

Step 2

In the bowl of an electric mixer fitted with the paddle attachment, beat sugar, oil, and eggs at medium speed for 1 minute.

Step 3

Add the carrots and all the dry ingredients to the egg and oil mixture and beat until all ingredients are incorporated. Add the walnuts and mix.

Step 4

Scoop batter evenly into muffin tins 2/3 full (1/4 cup) and bake for 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean.

Step 5

Prepare the cream cheese frosting. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, butter, and vanilla until smooth. Slowly add powdered sugar and mix until well incorporated.

Allow cupcakes to cool completely before frosting. Garnish with chopped walnuts.

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