Carrot Cake Cupcakes

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Ingredients

Wet ingredients:

  • 1 1/2 cups unsalted butter, melted
  • 3/4 cup packed brown sugar
  • 3/4 cup sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla
  • 4 medium carrots, peeled, and then carrots peeled and finely chopped (about 2 cups)
  • 1/2 cup drained, crushed pineapple (from can)

Dry ingredients:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt

lcing ingredients:

  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup unsalted butter, at room temperature (1 stick)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla

Directions

  1. Preheat oven to 350 F. Line a 12-cup muffin pan with cupcake liners (or 24-cup mini cupcake pan with liners).
  2. Mix all wet ingredients in a bowl. 
  3. Combine all dry ingredients in a separate bowl. 
  4. Slowly incorporate the dry mix into the wet portion and mix everything together well.
  5. Spoon the batter into the cupcake liners, filling each only 3/4 full.
  6. Bake for about 20-25 minutes (for larger cupcakes) or 11-13 minutes (for mini cupcakes) or until a toothpick comes out clean. Allow the cupcakes to cool.
  7. Use a mixer or whisk to combine all icing ingredients together until it's light and fluffy.
  8. Frost cooled cupcakes and enjoy! 

https://www.cutco.com/learn/carrot-cake-cupcakes-