These carrot cake cupcakes taste just like carrot cake but in miniature form, plus they are easier to make than a classic carrot cake. Topped with lemony cream cheese frosting, they make a special treat for Easter celebrations, bake sales, backyard cookouts, and potlucks.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons McCormick ground cinnamon
- 0.5 teaspoons McCormick ground nutmeg
- 0.5 teaspoons salt
- 1.25 cups vegetable oil
- 4 large eggs , lightly beaten
- 1 tablespoon McCormick pure vanilla extract
- 3 cups finely grated carrots
Instructions
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1
Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C). Line 24 muffin cups with liners.
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2
To make the carrot cake cupcakes: Stir flour, sugar, baking powder, cinnamon, nutmeg, and salt together in a large bowl until well combined.
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3
Add oil, eggs, and vanilla; mix well. Add carrots; mix until well blended.
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4
Spoon batter into the prepared muffin cups, filling each 2/3 full.
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5
Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 20 minutes. Cool cupcakes briefly in the pans on a wire rack. Remove cupcakes from the pans; cool completely.
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6
To make the lemon frosting: Beat cream cheese, butter, and lemon extract together in a large bowl with an electric mixer until light and fluffy.
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7
Gradually beat in confectioners' sugar until smooth. If frosting is too thick to spread, gradually beat in milk.
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8
Frost cooled cupcakes with frosting.
Nutrition Facts
Per serving
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