Easy Moist Carrot Cake CupcakesEgg

1

Preheat your oven to 350°F and line a muffin tin with paper liners.

2

Peel and freshly shred the carrots by hand to ensure maximum moisture.

3

Roughly chop the walnuts (or pecans) and set them aside

4

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ground ginger, and nutmeg until well combined

5

In a separate large bowl, combine the granulated sugar, light brown sugar, vegetable oil, vanilla extract, and room temperature eggs.

6

Whisk the mixture until it is smooth and well incorporated.

7

Pour the wet ingredients into the dry ingredients (or vice versa).

8

Use a spatula to fold them together until the mixture is mostly combined but still shows some streaks of flour.

9

Add the shredded carrots and chopped nuts to the bowl and finish mixing until everything is evenly distributed. Ensure you scrape the sides and bottom of the bowl to incorporate any hidden flour.

10

Distribute the batter evenly into the lined muffin tin, filling each cup about 3/4 of the way full

11

Bake at 350°F for 17 to 20 minutes, or until the centers spring back when lightly touched.

12

Remove from the oven and allow the cupcakes to cool completely before frosting.

13

In a mixing bowl with a paddle attachment, beat the softened cream cheese and softened unsalted butter on medium speed for about one minute until creamy.

14

Add a pinch or two of salt.

15

Gradually add the sifted powdered sugar about a cup at a time, mixing on low speed to avoid a mess.

16

Once incorporated, add the vanilla extract.

17

Increase the mixer speed to medium and beat for about one minute until the frosting is light and fluffy.

18

Using a piping bag with your preferred tip or an offset spatula, apply the frosting to the completely cooled cupcakes.

19

Optionally, garnish with extra chopped walnuts

20

Store the assembled cupcakes in the refrigerator due to the dairy content in the frosting.