Carrot Cake Cupcakes with Cream Cheese Frosting | Cupcake (Icing) Recipes

Carrot cake cupcakes are another easy to make bakes, which are as tasty like any other cupcakes. These are so flavorful and aromatic with the addition of ground cinnamon. This is my DH's favorite kind of cake and he always picks up a slice for himself whenever we visit our local bakery. I never dared to bake one by myself, given that he loves the bakery version why take a risk. When I was planning to make something for Carrots event at Reva's blog, I asked him for suggestion for the dish to make with Carrots. His immediate reply was "Carrot Cake!!". So I gained up my courage and started to bake it. Made it as little cupcakes because I think they are cute and are of perfect portion. So if you are searching for a simple, moist and bakery style carrot cupcakes try this and you will love it.

Ingredients:
Makes 10 cupcakes
Adapted from here
For Cupcakes:
All-purpose flour/Maida - 1 1/4 cups
Baking powder - 3/4 tsp
Baking soda - 1/2 tsp
Cinnamon powder - 1 tsp - 1&1/2 tsp
Salt - 1/4 tsp
Carrots (grated) - 1 1/2 to 2 cups
Light brown sugar - 1 cup (Can replace with white sugar)
Eggs - 2 (room temperature)
Oil - 3/4 cup
Vanilla - 1 tsp
For the Filling and Frosting:
Light Cream cheese - 4 oz - 1/2 cup
Butter - 2 tbsp (room temperature)
Powdered Sugar - 3/4 cups
Vanilla - 1 tsp

Method:
Preheat the oven to 350F/180 C. Line the muffin tin with liners. Sift/Whisk together the flour, salt, baking powder, baking soda and cinnamon. Mix the carrots and combine well until the carrots are coated well with flour. Take sugar in a big mixing bowl and mix eggs adding one at a time using a hand mixer or whisk. Add oil in a steady stream while mixing continuously until well combined. Add flour mixture in four additions, folding well after each addition. Do not over-mix, just mix until everything is combined scraping the sides and bottom.
Spoon the mixture to the muffin liners, approximately 1/3rd cup of batter for each muffin cup. Bake for 20 to 25 minutes. To check for done-ness, a toothpick inserted in the center should come out clean. Allow the cupcakes to sit in the muffin pan for 5 mins and then transfer the cupcakes to a cooling rack to cool completely.
To Fill and Frost the cupcakes:
Beat together the cream cheese and butter until smooth. Add the powdered sugar slowly while mixing continuously. Cream until smooth about 2 minutes. Transfer the cream cheese frosting to a piping bag/ziploc bag fitted with nozzle. Take the cupcake and puncture the center with the nozzle until three-fourth way down. Now squeeze and pull the piping bag upward, when still squeezing. When you reach the top of the cupcake, make circular or any desired patterns to cover the top.

Note:

1. You could add nuts and/or raisins as desired. I preferred to have it simple. 
2. You could add nutmeg, allspice and pumpkin spice if desired. If using add 1/4 tsp each.
3. You could substitute all or part of the AP flour with whole meal or whole wheat flour. 
4. I used light cream cheese and ICBINB. You could use regular cream cheese and butter as desired.

Sending these beautiful cupcakes to Veggie/Fruit of the month - Carrot event by Reva and Priya and also to 'Only'-Baked event by Pari and Harini-Jaya.