Moist Carrot Cake Cupcakes with Chunky Cream Cheese Frosting
Indulge in these moist and flavorful carrot cake cupcakes, featuring a delightful blend of warm spices and shredded carrots. Topped with a decadent chunky cream cheese frosting, this sweet treat offers a nutritious twist on a classic dessert.
Instructions
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1
Preheat oven to 325°F. In a large bowl, beat the eggs, sugar, and oil until well combined.
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2
In a separate bowl, whisk together the flour, cinnamon, baking soda, baking powder, allspice, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots.
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3
Scoop the batter into 24 greased or paper-lined muffin cups, filling them two-thirds full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pans for 5 minutes before transferring them to a wire rack.
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4
For the frosting, in a large bowl, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners' sugar, beating until smooth. Fold in the coconut, pecans, and raisins. Spread or pipe the frosting onto the cooled cupcakes. Refrigerate until ready to serve.
Nutrition Information
Per serving (based on 24 servings)
Nutrition information is automatically calculated and should be considered an estimate.
