Best Carrot Cupcakes with Cream Cheese Frosting

• rapeseed oil↗0.75 cup

  see notes

• packed brown sugar1 cup

  190 grams

• vanilla↗1.5 teaspoon
• eggs↗2
• medium carrots, peeled, grated and chopped2

  180 grams – approx 1 1/2 cups

• flour1 cup

  2 tablespoons (160 grams)

• baking powder↗1 teaspoon
• baking soda↗0.5 teaspoon
• ground cinnamon↗1.25 teaspoon
• ground ginger↗0.25 teaspoon
• salt↗0.75 teaspoon

  I use table salt

• cream cheese↗5 ounce

  softened

• butter↗5 tablespoon

  I prefer salted butter, softened

• powdered sugar2.5 cup
• vanilla extract↗1 teaspoon

Step-by-step instructions

1. 1

   Preparation: Preheat the oven to 350 °F. Grease the cupcake pan with non‑stick spray. (I prefer not using paper liners – they give a perfect ribbed edge, a nice domed top, and a chewier edge!)

2. 2

   Carrot: Grate the carrots, then coarsely chop them into small pieces. This can be done in a food processor, but I prefer the grated and chopped method.

3. 3

   Cupcake batter: Beat the oil, brown sugar, eggs, and vanilla until smooth. Gently fold in the carrots. Add the dry ingredients and mix only until combined.

4. 4

   Baking: Fill each cupcake mold about two‑thirds full with batter. Bake for 16–17 minutes. Gently press the center – if it springs back, it’s done. If not, bake another 2–3 minutes. (With paper liners the time increases to about 19 minutes.)

5. 5

   Cream cheese frosting: Using an electric mixer, beat the softened butter and cream cheese until smooth. Add the powdered sugar and vanilla; mix until glossy. The mixture should be firm enough for a piping bag; if not, chill it for a few minutes to thicken.

6. 6

   Cover and enjoy: Pipe the frosting onto the cooled cupcakes; serve immediately or store in the refrigerator. (They’re also great the next day!)