Luscious Carrot Cupcakes

After trying a wide range of different approaches, I finally hit the right combination of ingredients for a lush, moist, and intensely tasteful carrot cake batter. Do yourself a favor and try it ASAP! Optional: Decorate with flakes of hazelnut and slices of lemon peel.

• Preparation Time: 35 mins
• Cooking Time: 12 mins
• Total Time: 47 mins
• Calories: 483 Calories

Ingredients

• ½ teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• ½ cup vegetable oil
• 3 eggs
• 3 tablespoons butter
• 1 ⅔ cups all-purpose flour
• 2 tablespoons vegetable oil
• ½ lemon, juiced
• 1 ¼ cups brown sugar
• 1 lemon, zested
• 1 teaspoon vanilla sugar
• 2 ¼ cups grated carrots
• 1 (16 ounce) package confectioners' sugar, or as needed
• ½ (8 ounce) package cream cheese (such as Philadelphia®)

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Mix 1/2 cup plus 2 tablespoons oil, eggs, brown sugar, and grated carrots together, in that order, in a bowl.

Step 3

Mix flour, cinnamon, baking powder, vanilla sugar, and salt together in a separate bowl. Add flour mixture to oil mixture and stir to combine. Fill 12 cups of a muffin tin with the batter.

Step 4

Bake on the middle rack of the preheated oven until a toothpick inserted in the center comes out clean, 12 to 15 minutes; do not overbake. Cool completely before frosting, about 45 minutes.

Step 5

Mix confectioners' sugar, cream cheese, butter, lemon juice, and lemon zest together in a bowl; stir until the icing reaches a smooth, thick, and creamy texture. Cover icing with plastic wrap and refrigerate until set, at least 30 minutes, before topping cupcakes.