carrot cake cupcakes with lemon cream cheese frosting

Author of this recipe: Mikel Doegg

Carrot Cake Cupcakes + Lemon Cream Cheese Frosting | Tasty, moist cups perfect for dessert or celebration! #cartriggycupcakes #lemoncreamcheesefrosting

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Ingredients

• - Carrot Cake Cupcakes:
• - Fresh carrots (1 cup grated)
• - Granulated sugar (3/4 cup)
• - All-purpose flour (2/3 cup)
• - Baking powder (1 tsp)
• - Baking soda (1/2 tsp)
• - Ground cinnamon (1/2 tsp)
• - Ground nutmeg (1/4 tsp)
• - Salt (1/4 tsp)
• - Vegetable oil (6 tbsp)
• - Eggs (2 large)
• - Vanilla extract (1 tsp)
• - Lemon zest (1 tbsp)
• - Lemon Cream Cheese Frosting:
• - Softened cream cheese (8 oz)
• - Granulated sugar (1/3 cup)
• - Lemon juice (2 tbsp)
• - Lemon zest (1 tsp)
• - Vanillin or vanilla extract (1/4 tsp)
• - Butter (soft, 3 tbsp)

Steps

1. ### How to Make Delicious Carrot Cake Cupcakes with Lemon Cream Cheese Frosting
3. #### Ingredients:
4. - **Cupcake Batter:**
5. - 1 3/4 cups all-purpose flour
6. - 2 teaspoons baking powder
7. - 1/2 teaspoon salt
8. - 1 tablespoon ground cinnamon
9. - 1/2 teaspoon ground nutmeg
10. - 1/8 teaspoon ground ginger
11. - 1/8 teaspoon ground cloves
12. - 3/4 cup granulated sugar
13. - 1/3 cup vegetable oil
14. - 2 eggs, room temperature
15. - 1/2 cup grated carrots (about 5 large carrots)
16. - 1/2 cup crushed pineapple in juice, drained
18. - **Lemon Cream Cheese Frosting:**
19. - 8 oz cream cheese, softened
20. - 1/3 cup unsalted butter, softened
21. - 4 cups powdered sugar
22. - 2 tablespoons lemon juice
23. - Zest of one lemon (optional for extra flavor)
25. #### Instructions:
27. ##### Step 1: Preheat Your Oven and Prepare the Cupcakes
28. - Preheat your oven to 350°F (175°C).
29. - Line a muffin tin with cupcake liners.
31. ##### Step 2: Mix Dry Ingredients
32. - In a medium bowl, combine flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Stir well to ensure there are no lumps.
34. ##### Step 3: Mix Wet Ingredients
35. - In another large mixing bowl, beat together sugar and oil until the mixture is light and fluffy.
36. - Add eggs one at a time, beating well after each addition.
37. - Gently fold in grated carrots and drained pineapple.
39. ##### Step 4: Combine Wet and Dry Ingredients
40. - Gradually add dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix; this could make your cupcakes tough.
42. ##### Step 5: Bake the Cupcakes
43. - Divide batter evenly among prepared muffin cups.
44. - Bake for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
45. - Allow cupcakes to cool completely in the pan on a wire rack.
47. ##### Step 6: Prepare the Frosting
48. - In a large mixing bowl, beat cream cheese and butter together until smooth and creamy.
49. - Gradually add powdered sugar, beating well after each addition. Mix in lemon juice and lemon zest (if using).
51. ##### Step 7: Frost the Cupcakes
52. - Once cupcakes are completely cooled, use an icing spatula to spread frosting evenly over each cupcake.
54. #### Tips for Perfect Results:
55. - For best flavor, use fresh carrots and ensure they're finely grated.
56. - Don't overbake your cupcakes; they should have a slight give when gently pressed.
57. - For an extra burst of lemon, sprinkle some additional zest on top before serving.
59. Enjoy these delicious carrot cake cupcakes with their tangy and sweet lemon cream cheese frosting! Perfect for any celebration or simply as a treat.

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• carrot cake cupcakes with lemon cream cheese frosting