Best Carrot Cake Cupcakes
Description
These carrot cake cupcakes are much easier to make than the classic cake and topped with a lemony cream cheese frosting for a special Easter treat.
Ingredients
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2 cups flour
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2 cups granulated sugar
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2 teaspoons baking powder
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2 teaspoons McCormick® Cinnamon, Ground
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1/2 teaspoon McCormick® Nutmeg, Ground
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1/2 teaspoon salt
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1 1/4 cups vegetable oil
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4 eggs, lightly beaten
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1 tablespoon McCormick® Pure Vanilla Extract
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3 cups finely grated carrots
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1 (8 ounce) package cream cheese, softened
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1/2 cup butter, softened
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1/2 teaspoon McCormick® Pure Lemon Extract
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1 (16 ounce) box confectioners' sugar
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1 tablespoon milk, or as needed
Directions
1
Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C). Line 24 muffin cups with liners.
2
To make the carrot cake cupcakes: Stir flour, sugar, baking powder, cinnamon, nutmeg, and salt together in a large bowl until well combined.
3
Add oil, eggs, and vanilla; mix well. Add carrots; mix until well blended.
4
Spoon batter into the prepared muffin cups, filling each 2/3 full.
5
Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 20 minutes. Cool cupcakes briefly in the pans on a wire rack. Remove cupcakes from the pans; cool completely.
6
To make the lemon frosting: Beat cream cheese, butter, and lemon extract together in a large bowl with an electric mixer until light and fluffy.
7
Gradually beat in confectioners' sugar until smooth. If frosting is too thick to spread, gradually beat in milk.
8
Frost cooled cupcakes with frosting.