Name: Small Batch Carrot Cake Cupcakes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 3/4 cup white all-purpose flour; 1/2 tsp salt; 1/2 tsp baking soda; 1/4 tsp baking powder; 1 1/2 tsp cinnamon; 1/2 tsp ground ginger; 1/4 tsp cloves; 1/4 tsp nutmeg; 1/2 cup vegetable oil; 1 egg, room temperature; 1/4 cup white sugar; 2 tbsp brown sugar; 1 tsp vanilla; 2 tbsp whole milk; 1/2 cup grated carrots; 6 tbsp unsalted butter, room temperature; 4oz brick style cream cheese, room temperature; 1 tsp clear vanilla extract; 4 cups confectioners’ sugar, sifted; 1 tbsp heavy cream; pinch of salt; crushed walnuts, optional for garnish

Description

These Small Batch Carrot Cake Cupcakes make just 6 perfectly moist cupcakes, packed with fresh carrots and spices and topped with sweet, smooth cream cheese buttercream frosting.

Ingredients

Scale

Cupcakes

Dry Ingredients

3/4 cup white all-purpose flour

1/2 tsp salt

1/2 tsp baking soda

1/4 tsp baking powder

1 1/2 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp cloves

1/4 tsp nutmeg

Wet Ingredients

1/2 cup vegetable oil

1 egg, room temperature

1/4 cup white sugar

2 tbsp brown sugar

1 tsp vanilla

2 tbsp whole milk

1/2 cup grated carrots

Cream Cheese Buttercream Frosting

6 tbsp unsalted butter, room temperature

4oz brick style cream cheese, room temperature

1 tsp clear vanilla extract

4 cups confectioners’ sugar, sifted

1 tbsp heavy cream

pinch of salt

crushed walnuts, optional for garnish

Instructions

Pre-heat oven to 350°F

In a small bowl whisk together all of the dry ingredients, set aside

In the bowl of an electric mixer fitted with blade attachment, add the vegetable oil, egg, white and brown sugar, beat

Add the vanilla, mix

Slowly add the dry ingredients to the wet, mix until fully combined

Add the whole milk 1 tbsp at a time, mix

Fold in the carrots

Line a cupcake tin with 6 cupcake liners

Fill the liners 3/4 of the way full with the cupcake batter

Bake for 15-17 minutes until a toothpick when inserted in the center comes out clean

Cool completely

Cream Cheese Buttercream Frosting

Add the butter and cream cheese to the bowl of an electric mixer fitted with blade attachment

Beat on high until smooth, scraping down the sides of the bowl with a plastic spatula as needed

Add the vanilla extract, beat

Add the powdered sugar about 1/2 cup at a time beating in between

Add the heavy cream and salt

Pipe the frosting on the cupcakes*

Sprinkle with crushed walnuts (optional)

Beat on high for 5 minutes until smooth and fluffy

Notes

*You can also use an offset spatula to spread the frosting on the cupcakes

Prep Time: 30 minutes
Cook Time: 15 minutes

Keywords: #smallbatchcupcakes, #smallbatchbaking, #carrotcakecupcakes, #carrotcake