Welcome to the Daily Recipes podcast. Today we will be making Carrot Cake Cupcakes with Cream Cheese Frosting, a perfect dessert for Easter.

For the cupcakes, you will need:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 3 large eggs
• 2 cups grated carrots (about 3 medium carrots)
• 1/2 cup chopped pecans (optional)

For the cream cheese frosting, you will need:

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups confectioners' sugar
• 2 teaspoons vanilla extract

Let's get started with the cupcakes:

1. Preheat your oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In a large bowl, whisk together the sugar, vegetable oil, and eggs until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Stir in the grated carrots and chopped pecans (if using).
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cupcakes cool completely on a wire rack before frosting.

Now for the cream cheese frosting:

1. In a large bowl, beat the cream cheese and butter together until smooth.
2. Gradually add the confectioners' sugar, one cup at a time, beating until well combined.
3. Add the vanilla extract and beat until the frosting is light and fluffy.

To assemble:

1. Once the cupcakes are cooled, pipe or spread the cream cheese frosting onto each cupcake.
2. Garnish with additional chopped pecans, if desired.

That's it for our Carrot Cake Cupcakes with Cream Cheese Frosting. Enjoy this delicious Easter dessert with your loved ones. Don't forget to tune in to our next episode of Daily Recipes.

 

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