The Best Carrot Cake Cupcakes with Cream Cheese Frosting

Steps

1. Preheat the oven to 350 degrees. Grease a muffin tin with nonstick spray. (I like these without paper liners – they get a perfect ridged edge and nice little domed top, plus a chewier edge!)

2. Grate the carrots, and then roughly chop them into smaller, papery bits. You can also do this in the food processor, but when compared side by side I liked the grated and chopped version better.

3. Whisk the oil, brown sugar, eggs, and vanilla together until combined. Fold in the carrots. Mix in the dry ingredients until just combined.

4. Fill each muffin tin about two thirds of the way full with batter. Bake for 16-17 minutes. Gently press on the centers – if they spring back, they’re done. If not, give them another 2-3 minutes. (Using paper liners will require closer to 19 minutes.)

5. Using an electric mixer, beat the softened butter and cream cheese together until smooth. Add the powdered sugar and vanilla; mix until smooth. It should be structured enough for piping, but if it’s not, just pop it in the fridge for a moment to solidify.

6. Pipe the frosting on top of the cooled cupcakes; serve immediately or store in the fridge. (They’re also great a day later!)