Simple Carrot Cake Cupcakes with Cream Cheese Frosting

Ingredients and Weight:

For the Cupcakes: * All-purpose flour: 2 cups (250g) * Granulated sugar: 1 1/2 cups (300g) * Baking soda: 2 teaspoons (10g) * Ground cinnamon: 2 teaspoons (10g) * Ground nutmeg: 1/4 teaspoon (5g) * Salt: 1/2 teaspoon (2.5g) * Vegetable oil: 1 cup (250ml) * Eggs: 2 large * Grated carrots: 1 1/2 cups (150g)

For the Cream Cheese Frosting: * Cream cheese, softened: 8 ounces (227g) * Butter, softened: 4 tablespoons (60g) * Powdered sugar: 3 cups (360g) * Vanilla extract: 1 teaspoon (5ml)

Preparation Time:

• 20 minutes

Cooking Time:

• 20-25 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

For the Cupcakes: 1. Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners. 2. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, nutmeg, and salt. 3. In a separate bowl, whisk together oil, eggs, and grated carrots. 4. Gradually add wet ingredients to dry ingredients, mixing until just combined. 5. Fill each cupcake liner about 2/3 full. 6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

For the Cream Cheese Frosting: 1. In a large bowl, beat cream cheese and butter until light and fluffy. 2. Gradually add powdered sugar, beating until smooth. 3. Add vanilla extract and mix until combined.

To Assemble: 1. Let cupcakes cool completely. 2. Frost each cupcake with cream cheese frosting.

Nutritional Information:

Per serving (1 cupcake): * Calories: 350 * Fat: 15g * Carbohydrates: 50g * Protein: 5g

Dish Characteristics:

• Moist and fluffy cupcakes
• Rich and tangy cream cheese frosting
• Easy-to-make and perfect for any occasion

User Comments:

• "These cupcakes were a hit at my daughter's birthday party!"
• "The frosting is so creamy and delicious."
• "I love the moist texture of the cupcakes."
• "These are the best carrot cake cupcakes I've ever had."
• "So easy to make and they look amazing!"

Special Precautions and Tips:

• Do not overmix the batter, as this will result in tough cupcakes.
• If you don't have a cupcake pan, you can use muffin tins instead.
• For a healthier frosting, use reduced-fat cream cheese and powdered sugar.
• To make ahead, bake the cupcakes and let them cool completely. Frost them just before serving.