Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake Cupcakes with Cream Cheese Frosting

Yelids: 18-24 regular cupcakes

3 eggs
1 cup brown sugar
3/4 cup vegetable/canola oil
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. kosher salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3 1/2 cups (about 3-4 large) carrots, grated
1/3 cup chopped walnuts (optional)
1 tsp. orange zest
1/2 tsp. ground ginger

Cream Cheese Frosting (see recipe below)

Directions Preheat oven to 350 degrees.
Lightly grease muffin tin or fill with cupcake liners. In a large mixing bowl, beat eggs and sugar until foamy and thickened, about 2 minutes. Gradually pour in the oil and beat for an additional minute after it is completely added. Sift together the dry ingredients and then add to the egg mixture. Mix dry ingredients with wet ingredients until fully mixed. Try not to over-mix once all incorporated. Fold in the carrots, walnuts, spices and orange zest. Spoon into cupcake liners. Bake until cake springs back in the center and a knife/toothpick inserted into the center comes out clean, about 15-20 minutes. Remove from oven and allow to cool completely on a wire rack. Frost with cream cheese frosting.


For the Cream Cheese Frosting makes about 2 cups (enough for the cupcake recipe above)
1 cup cream cheese, softened and cut into small cubes
1 tbsp. milk
1 1/3 cups confectioners/powdered sugar

Directions
Using a hand mixer, stand mixer or a whisk, beat cream cheese and milk until smooth. Gradually beat in the sugar, about 1/4 cup at a time, until the desired thickness is reached. If you are planning to pipe the frosting, you will want the frosting to be harder and more sugar will be needed. Spread over cupcake with knife or pipe onto cupcakes as desired.