Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease and flour each cup.
- In a large bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.2 cups all-purpose flour, 2 teaspoons baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves
- In a separate large bowl, whisk together the granulated sugar and vegetable oil until well combined. Beat in the eggs, one at a time, until fully incorporated. Stir in the vanilla extract.1 1/2 cups granulated sugar, 3/4 cup vegetable oil, 3 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix the batter.2 cups all-purpose flour, 2 teaspoons baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1 1/2 cups granulated sugar, 3/4 cup vegetable oil, 3 large eggs, 1 teaspoon vanilla extract
- Fold in the grated carrots and chopped nuts (if using) until evenly distributed throughout the batter.2 cups grated carrots, 1/2 cup chopped pecans or walnuts
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are fully cooled before frosting.
- While the cupcakes are cooling, prepare the frosting. In a medium bowl, beat the softened cream cheese and softened butter together until smooth and creamy.8 ounces cream cheese, 1/2 cup unsalted butter
- Gradually add the sifted powdered sugar and vanilla extract to the cream cheese mixture, beating until well combined and fluffy. If the frosting is too thick, add milk or cream, a tablespoon at a time, until you reach your desired consistency.4 cups powdered sugar, 1 teaspoon vanilla extract, 2-3 tablespoons milk or heavy cream
- Once the cupcakes are completely cool, generously frost each one with the cream cheese frosting. You can use a piping bag for a more decorative finish or a spatula for a rustic look.
Notes
Store frosted cupcakes in an airtight container in the refrigerator for up to 3-4 days. Unfrosted cupcakes can be stored at room temperature for 2-3 days or frozen for up to 2-3 months.
