Servings 20 cupcakes
Ingredients
For the cupcakes:
- 4 large eggs
- 2 cups sugar
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon salt
- 3 cups lightly packed grated carrots
For the frosting:
- 2 (8-oz.) packages cream cheese, at room temp
- 1 cup unsalted butter, at room temp
- 1 Tablespoon vanilla extract
- 4 cups confectioners’ sugar
- Orange candy melts
- Green candy melts
Instructions
Make the cupcakes:
- Preheat the oven to 325°F. Line a muffin tin with cupcake wrappers.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the eggs, sugar and vegetable oil.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice and salt. Gradually add the flour mixture to the stand mixer, beating just until combined then stir in the carrots.
- Fill the cupcake wrappers 2/3 full with the batter then bake the cupcakes for 20 to 25 minutes or until a toothpick inserted comes out clean. Remove the cupcakes from the oven and transfer them to a rack to cool completely while you make the frosting and decorations.
Make the frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth then add the butter and vanilla extract and continue beating until well combined. Sift in the confectioners’ sugar and beat until smooth and creamy. Set the frosting aside. (If piping the frosting, cover it with plastic wrap and refrigerate it until you’re ready to pipe it, as chilling it will help it firm up.)
- Line a baking sheet with wax paper. Melt the green candy melts per the package instructions then transfer them to a sealable plastic bag or piping bag. Cut off the tip and pipe the greens of each carrot. Melt the orange candy melts per the package instructions then transfer them to a sealable plastic bag or piping bag. Cut off the tip and pipe the shape of a carrot partially overlapping the bottom of each green stem (so the two parts stick together).
- Transfer the baking sheet to the fridge for 5 minutes or until the candy melts have fully hardened. Using an offset spatula, carefully release each carrot from the baking sheet.
- Once the cupcakes have cooled completely, top them with the cream cheese frosting and a candy melt carrot.
Kelly’s Note:
- This frosting recipe makes a generous amount and enough for a tall, luscious swirl of frosting atop each cupcake. For less frosting, halve the recipe.
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