Can I make Carrot Cream Cheese Cupcakes ahead of time?

Yes, Carrot Cream Cheese Cupcakes are perfect for making ahead. Bake them a day in advance and store in the fridge, frosting them just before serving for best texture.

How should I store Carrot Cream Cheese Cupcakes?

Store Carrot Cream Cheese Cupcakes in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor.es, Carrot Cream Cheese Cupcakes can be frozen for up to three months.

Can I freeze Carrot Cream Cheese Cupcakes?

You can freeze unfrosted Carrot Cream Cheese Cupcakes for up to 3 months. Thaw at room temperature and frost before serving.

Can I use pre-shredded carrots for Carrot Cream Cheese Cupcakes?

Freshly grated carrots are best. Pre-shredded carrots are often too dry and coarse, which can affect the moisture and texture of your Carrot Cream Cheese Cupcakes.Always store your Carrot Cream Cheese Cupcakes in the refrigerator for maximum freshness.

Carrot Cream Cheese Cupcakes – 7 Sweet Reasons to Love Themrecipeslolyta

Name: Irresistibly Easy Carrot Cream Cheese Cupcakes for Ultimate Dessert Bliss
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 cups grated carrots; 1 cup all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon salt; 2/3 cup brown sugar; 2 large eggs; 1/2 cup vegetable oil; 1 teaspoon vanilla extract; ; 8 oz cream cheese, softened; 1/4 cup unsalted butter, softened; 1 1/2 cups powdered sugar; 1/2 teaspoon vanilla extract

Description

Carrot Cream Cheese Cupcakes are moist, warmly spiced treats topped with a rich cream cheese frosting. Each bite delivers sweet comfort and bakery-style flavor perfect for holidays or everyday indulgence.

Ingredients

Scale

For the cupcakes:

1 1/2 cups grated carrots

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

2/3 cup brown sugar

2 large eggs

1/2 cup vegetable oil

1 teaspoon vanilla extract

For the frosting:

8 oz cream cheese, softened

1/4 cup unsalted butter, softened

1 1/2 cups powdered sugar

1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (177°C). Line a 12-cup muffin tin with cupcake liners.

2. In a bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

3. In another bowl, beat eggs, brown sugar, oil, and vanilla until smooth.

4. Stir dry ingredients into wet mixture, then fold in grated carrots.

5. Divide batter evenly among liners. Bake for 18–20 minutes or until a toothpick comes out clean.

6. Cool cupcakes completely before frosting.

7. To make the frosting, beat cream cheese and butter until creamy.

8. Add powdered sugar and vanilla. Beat until smooth.

9. Frost the cooled cupcakes and garnish with a pinch of cinnamon or crushed walnuts if desired.

Notes

These Carrot Cream Cheese Cupcakes store well in the fridge for up to 5 days.

For extra moisture, you can add 1/4 cup crushed pineapple to the batter.

Let the cream cheese and butter come to room temperature before making the frosting for smooth results.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 280
Sugar: 22g
Sodium: 190mg
Fat: 17g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg

Keywords: carrot cream cheese cupcakes, carrot cake cupcakes, spiced cupcakes