Cupcakes shout party so have one when you make these moist and delicious Carrot Cake Cupcakes with Cream Cheese Frosting. Top them with your favorite Halloween candy for a spooktacular holiday look.
These little treats use the Dessert Place Carrot Cake recipe. They’re easy to make and taste best the first day they’re made.
Carrot Cake Cupcakes / The Dessert Place Carrot Cake
2 cups flour
2 cups granulated sugar
1 tablespoon plus 2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
4 eggs, room temperature
1 1/2 cups canola oil or vegetable oil
1 pound carrots, peeled and finely grated (food processor works great)
Cream Cheese Frosting
1 8 ounce package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
4 cups confectioners sugar
2 teaspoons vanilla extract
1. Preheat oven to 350 degrees and place rack in center of the oven. Put cupcake liners into cupcake pans. Set aside.
2. Using an electric mixer, combine flour, sugar, cinnamon, baking soda and salt. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl with a rubber spatula. Add oil. Mix well on medium speed Add carrots and mix on low speed until ingredients are well blended. Pour the batter into the cupcake liners in pans and fill almost to the top. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the pan and cool completely on a wire rack before frosting.
3. To prepare the frosting: While cupcakes are cooling, use an electric mixer on medium speed, combine cream cheese and butter. Add confectioners sugar and vanilla and mix until fluffy. Using a spatula, scrape down sides and bottom of the bowl.
4. When cupcakes and frosting have cooled, frost the cupcakes and decorate with your favorite holiday candy or use chopped or whole pecans.