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Delicious Carrot Cake Cupcakes with Cream Cheese Frosting

When it comes to baking, few things can rival the moist and aromatic delight of carrot cake. However, for those who prefer a portioned approach to dessert, carrot cake cupcakes topped with heavenly cream cheese frosting are the perfect solution. These delectable treats combine the wholesome goodness of carrots with the rich, tangy sweetness of cream cheese, resulting in a delightful bite-sized indulgence that’s perfect for any occasion.

Ingredients

For the Cupcakes:

• 200g self-raising flour
• 200g granulated sugar
• 100ml vegetable oil
• 3 large eggs
• 250g finely grated carrots (about 3 medium carrots)
• 100g crushed pineapple, drained
• 50g walnuts or pecans, roughly chopped (optional)
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp baking powder
• A pinch of salt

For the Cream Cheese Frosting:

• 250g cream cheese, room temperature
• 50g unsalted butter, softened
• 100g icing sugar, sifted
• 1 tsp vanilla extract
• Zest of 1 lemon (optional, for added zing)

Instructions

1. Preheat the Oven:
Start by preheating your oven to 180°C (350°F) and line a muffin tin with cupcake cases.

2. Prepare the Batter:
In a large mixing bowl, whisk together the self-raising flour, granulated sugar, ground cinnamon, nutmeg, baking powder, and a pinch of salt. In a separate bowl, combine the vegetable oil and eggs, mixing until well blended. Add the grated carrots and crushed pineapple to the wet ingredients, stirring until everything is thoroughly combined.

3. Combine Wet and Dry Ingredients:
Gradually fold the dry mixture into the wet ingredients, being careful not to overmix. If you’re using nuts, fold them in at this stage.

4. Bake the Cupcakes:
Distribute the batter evenly into the cupcake cases, filling each one about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a skewer inserted into the centre comes out clean. Once baked, remove from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

5. Prepare the Cream Cheese Frosting:
While the cupcakes are cooling, prepare the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add the sifted icing sugar and mix until creamy and well combined. Finally, stir in the vanilla extract and lemon zest, if using, for a refreshing touch.

6. Frost the Cupcakes:
Once the cupcakes are completely cool, use a piping bag or a simple palette knife to generously spread the cream cheese frosting on top of each cupcake. For an added flourish, consider decorating with a sprinkle of chopped nuts, a few shreds of carrot, or a light dusting of cinnamon.

Enjoying Your Cupcakes

Carrot cake cupcakes with cream cheese frosting are perfect for afternoon tea, children’s parties, or simply as a sweet treat to brighten up your day. Their moist texture and delightful flavours make them a favourite among both carrot cake enthusiasts and newcomers alike.

As with any baking project, the secret lies in the love and care you put into creating these treats. So, roll up your sleeves, gather your ingredients, and treat yourself and loved ones to these scrumptious carrot cake cupcakes. They’re sure to become a staple in your baking repertoire! Happy baking!

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