Carrot Cake Cupcakes for a Party Tray

Carrot Cake Cupcakes for a Party Tray keeps the shopping list focused on all-purpose flour, baking powder, and ground cinnamon. It serves 12 cupcakes.

Count on 45 minutes of prep, 15 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Cupcakes

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon kosher salt
• 2 large eggs
• 1/4 cup granulated sugar
• 1/2 cup light brown sugar packed
• 1/2 cup vegetable oil
• 2 cups carrots shredded & squeezed
• 1/4 cup walnuts toasted and chopped

For the buttercream

• 8 ounces full-fat brick-style cream cheese room temperature
• 1/2 cup unsalted butter room temperature
• 2 cups powdered sugar
• 1 tablespoon lemon juice 1 small lemon
• 1 teaspoon vanilla extract

How the cooking goes

1. Warm the oven to 325°F convection (fan) or 350°F conventional (no fan). Line a 12-cup muffin pan with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt until evenly combined. Keep it to one side.
3. In a large mixing bowl, whisk the eggs until the texture looks smooth. Slowly whisk in the vegetable oil until fully emulsified and slightly thickened.
4. Whisk in the granulated sugar and light brown sugar until the mixture is smooth and homogeneous.
5. Fold the dry ingredients into the wet ingredients just until mostly incorporated. Add the grated carrots and walnuts (if using) and fold gently until evenly distributed and no dry pockets remain.
6. Divide the batter evenly between the prepared cupcake liners, filling each about ¾ full. Bake for 10–18 minutes, until the tops spring back lightly and a cake tester inserted in the center comes out with a few moist crumbs.
7. Allow the cupcakes cool in the pan for 2 minutes, then move it onto a wire rack to cool until it is no longer warm before frosting.
8. In a mixing bowl, beat the cream cheese, butter, and powdered sugar together with an electric mixer until the texture looks smooth and creamy.
9. Put the lemon juice and vanilla extract and mix until fully incorporated and silky.
10. Move the buttercream to a piping bag fitted with a large round tip and pipe a generous swirl onto each cooled cupcake. Serve immediately or store as directed.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Cupcakes, open Vanilla Cupcakes with a Tall Crown and Chocolate Caramel Cupcakes for a Party Tray.