Carrot Cupcakes with Cinnamon Cream Cheese Frosting

Follow our step-by-step guide on how to make Carrot Cupcakes with Cinnamon Cream Cheese Frosting.

1. Step 1

   Begin by preheating your oven to a cozy 350°F (175°C) and prepare 30 muffin cups with paper liners for easy removal.

2. Step 2

   In a spacious mixing bowl, combine flour, 1 1/2 teaspoons of cinnamon, baking powder, baking soda, allspice, and salt, whisking them together until they harmonize beautifully.

3. Step 3

   In a separate bowl, blend white sugar, brown sugar, and eggs until the mixture becomes light and creamy, creating a delightful base.

4. Step 4

   Pour in the vegetable oil and mix until everything is seamlessly integrated.

5. Step 5

   Gradually introduce the flour mixture to the sugar blend, stirring gently until just combined, then fold in the shredded carrots with care, ensuring they are evenly distributed.

6. Step 6

   Spoon the luscious batter into the prepared muffin cups, filling each about three-quarters full for that perfect rise.

7. Step 7

   Place them in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center emerges clean, signaling their readiness.

8. Step 8

   Once baked, let the cupcakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely, filling your kitchen with an irresistible aroma.

9. Step 9

   For the frosting, beat together cream cheese and butter in a bowl until they reach a light and fluffy texture.

10. Step 10

    Gradually add confectioners' sugar, one cup at a time, mixing well after each addition until you achieve your desired consistency.

11. Step 11

    Finally, stir in 1 teaspoon of cinnamon for that extra warmth and flavor, then generously spread the frosting over the cooled cupcakes, transforming them into a delightful treat that’s sure to impress.

12. Step 12

    Enjoy the sweet rewards of your baking adventure!.