For today's easy recipe we'll be making my
favorite classic carrot cake cupcakes topped with a delicious homemade cream cheese frosting!
In a large bowl combine 1+1/4 cups of all-purpose flour 1/2 teaspoon of finely ground sea salt
1/2 teaspoon of baking soda and 1 teaspoon of baking powder as well as 1/2 cup of packed brown
sugar (you could use light or dark) and 1/2 cup of granulated white sugar. Now for my secret
ingredient.. it's 1/2 tablespoon of ground ginger and this adds an amazing flavor to the cupcakes!
We're also going to add in 3/4 of a teaspoon of cinnamon powder and 1/4 teaspoon of nutmeg.
Whisk this until it's combined. And as always all of these instructions as well as the full recipe
can be found in the description box below! I'm going to add in 1/2 cup of vegetable oil
as well as 1/4 cup of room temperature water. Whisk this until it's combined. It's going to
be very thick but don't worry! Add in two large room temperature eggs
and continue mixing it until this is nice and smooth and this will take about a minute or so.
Now we can add in 1+1/2 cups of freshly grated carrots. I don't recommend using the pre-grated
ones that you can get from the supermarket. They're actually quite dry and we want that
extra moisture from the carrots to make a nice carrot cupcake! I have prepared a 12 count
cupcake tin with paper liners and I'm going to use a large three ounce cookie scoop
to fill these about three quarters full. If you don't have one of these cookie scoops you could
use a measuring cup or even just pour it in. This carrot cake recipe will make exactly 12
cupcakes! My oven is preheated to 350 degrees fahrenheit or 175 celsius and these are going
to need to bake for 16 to 20 minutes. Take them out of the pan as soon as you're able to handle
them and move them to a wire rack. If you've ever had cupcakes where the paper starts to peel away
it's likely that they've been left in the pan too long. So, now we're going to make our cream cheese
frosting! This is eight ounces of cream cheese and 1/2 cup of butter. You're going to want to
mix this on low using a hand or stand mixer for about two minutes or until it's nice and creamy
and smooth. We are going to add our powdered sugar in three additions so I'm going to begin by adding
one and a half cups and I do it this way just so that I don't end up with a big mess.
So I'm going to mix this on low for about 30 seconds or until it's combined. Now we can add
in our next cup and a half of powdered sugar and again we're going to continue mixing this
on low until it's nice and smooth and creamy and at this stage you'll start to notice
an increase in volume as well. Now we can add in our final cup and a half of powdered sugar
for a total of four and a half cups and we're going to want to mix this for about two minutes
at this stage just to make it nice and smooth and creamy. Also make sure that you're scraping down
your bowl throughout this process. I'm going to add in one teaspoon of vanilla, you can add
more if you like but I like it to complement the cream cheese flavor and not take over.
If it's too thick you can add in a tablespoon of milk but this looks perfect to me! Move your cream
cheese frosting to a piping bag fitted with your favorite tip. 'm going to use the number 1m just
so that i can get a nice big mound of this cream cheese frosting on top! If you have enjoyed this
video consider subscribing. I do a new recipe each week and as always thanks so much for watching!