How to Bake Carrot Cake Cupcakes

Carrot cake cupcakes are a delicious and fun way to enjoy this classic dessert in a single serving. Here's how to make them:

Ingredients:

- 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground ginger - 1/4 teaspoon ground nutmeg - 1 cup granulated sugar - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups grated carrots - 1/2 cup chopped walnuts (optional)

Cream Cheese Frosting:

- 4 oz cream cheese, at room temperature - 1/4 cup unsalted butter, at room temperature - 2 cups powdered sugar - 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (180°C) and line a cupcake pan with cupcake liners.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

3. In a separate large bowl, whisk together the sugar, oil, eggs, and vanilla extract until well combined.

4. Add the dry ingredients to the wet ingredients and mix until just combined.

5. Fold in the grated carrots and chopped walnuts (if using) until evenly distributed.

6. Using an ice cream scoop or spoon, fill each cupcake liner about 2/3 full with batter.

7. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

8. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

9. While the cupcakes are cooling, make the cream cheese frosting. In a large bowl, beat together the cream cheese and butter until smooth.

10. Gradually add the powdered sugar and vanilla extract, beating until well combined.

11. Once the cupcakes are completely cool, use a piping bag or knife to frost the cupcakes with the cream cheese frosting.

12. Enjoy your delicious homemade carrot cake cupcakes!