Carrot Cupcakes with Cream Cheese Frosting

Carrot cake was the special request for a family member's birthday cake this month, and after browsing various recipes, these cupcakes were my (and their) pick. Very simple to make, these cupcakes are light, fluffy and moist, perfectly spiced for that classic carrot cake taste. And of course, are coupled with silky smooth cream cheese icing. Too good to resist, and very thoroughly enjoyed!

Carrot Cupcakes with Cream Cheese Frosting

Ingredients:

Cupcakes:
300g plain (all-purpose) flour
1¼ tsp. baking powder
1 tsp. baking soda
1¼ tsp. ground cinnamon
½ tsp. grated nutmeg
1/8 tsp. ground cloves

300g granulated sugar
90g packed light brown sugar
4 large eggs
350mls canola/vegetable oil

450g (6-7 medium) carrots, peeled, grated (I used a food processor)
½ tsp. salt

 Frosting:

340g chilled cream cheese
110g unsalted butter, softened
1 tbsp. vanilla extract
375g icing (confectioners’) sugar, sifted

Extra grated carrot and chopped nuts to decorate if desired

Method:

Preheat the oven to 180°C (350° F). Line cupcake pans with paper cases (if using regular size muffin/cupcake tin, this recipe will make about 22 cupcakes, using a smaller tin, as I did, makes about 44).

Sift flours, baking soda, baking powder and spices into a medium bowl. Whisk together until mixed. Add the grated carrot and set aside.

Using a food processor, process the eggs and sugars for about 30 seconds or until fluffy and combined. With the motor running, pour the oil in a steady stream through the food chute/feed tube. Process for a further 30 seconds until the mixture is light in colour and thoroughly combined. Pour into a large bowl.

Add the bowl of dry ingredients to the wet mixture. Stir gently until mixture is well combined and no patches of flour are present.

Fill cupcake cases with mixture, about ¾ full. Bake for about 20-25 minutes (depending on the size of your cupcakes) or until a skewer inserted in the middle comes out clean, or with a few small crumbs clinging. Cool in pan for about 5-7 minutes then transfer to a cooling rack. Re-line the tin and repeat with the remaining mixture. Cool the cupcakes completely before frosting.

To make the frosting: using a stand mixer and paddle attachment, beat together the cream cheese and butter for about 3 minutes on medium-high speed until thoroughly combined and smooth. Mix in the vanilla. Slowly add the icing sugar on low speed until fairly incorporated, then increase the speed and beat the frosting until smoothand creamy. Frost and decorate the cupcakes as you like. (I used both a star shaped and round tip to pipe the frosting).

Makes 22/44 cupcakes depending on tin size.

Source: Adapted from Annie's Eats