Easy Carrot Cake Cupcakes

Steps

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1. 1
   Preheat oven to 350°F and line a muffin tin with paper liners.
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2. 2
   Peel carrots and hand-shred them fresh until you have about 2 cups.
   ▶ ≈0:13
3. 3
   Chop the walnuts and set aside; pecans can be substituted.
   ▶ ≈1:12
4. 4
   In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
   ▶ ≈1:33
5. 5
   In another large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, vanilla, and room-temperature eggs until smooth.
   ▶ ≈3:02
6. 6
   Pour the dry ingredients into the wet ingredients and fold together with a spatula until just a few streaks of flour remain.
   ▶ ≈4:59
7. 7
   Fold in the shredded carrots and chopped walnuts, scraping the bottom of the bowl to fully incorporate.
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8. 8
   Divide the batter evenly among the cupcake liners, filling each about 3/4 full or nearly to the top.
   ▶ ≈5:54
9. 9
   Bake at 350°F for 17–20 minutes, until the centers spring back when lightly touched, then let cool.
   ▶ ≈6:26
10. 10
    For the frosting, beat the softened cream cheese and butter together on medium speed until smooth and combined, about 1 minute.
    ▶ ≈6:42
11. 11
    Add a pinch or two of salt, then gradually mix in the sifted powdered sugar on low speed.
    ▶ ≈7:36
12. 12
    Add the vanilla extract, scrape down the bowl, then increase to medium speed and beat until light and fluffy, about 1 minute.
    ▶ ≈9:15
13. 13
    Once the cupcakes are fully cooled, pipe or spread the frosting on top, optionally garnishing with chopped walnuts.
    ▶ ≈10:01
14. 14
    Store the finished cupcakes in the refrigerator since the cream cheese frosting shouldn't sit at room temperature.
    ▶ ≈11:21