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Claire Saffitz's Ultimate Carrot Cupcake with Cream Cheese Buttercream | Dessert Person

In today's episode, Claire Saffitz tackles classic Carrot Cake Cupcakes with a unique twist. She introduces a new frosting called Cream Cheese Buttercream. She may have created this new Frosting. It's delicious and it’s a fantastic way to elevate your baked goods, especially these timeless cupcakes. Follow along for the recipe!

Easy Carrot Cupcakes

Makes 12

1 cup flour

1 teaspoon baking soda

½ teaspoon ground cinnamon

½ teaspoon kosher salt

¼ teaspoon allspice

½ cup granulated sugar

⅓ cup light brown sugar

⅔ cup neutral oil

2 large eggs, at room temperature

1½ cups grated raw carrots, chopped

1 teaspoon vanilla extract

½ cup walnuts or pecans, choppped

Cream Cheese Swiss Meringue Buttercream

Makes about 4 cups (enough for frosting a 3-layer, 8-inch cake)

Special Equipment: Stand mixer

8 oz (226g) full-fat, stabilizer-free cream cheese, such as Nancy’s brand, at room temperature

8 oz (226g / 2 sticks) unsalted butter, cut into tablespoon-sized pieces, at room temperature

120g (about ½ cup / 120g) egg whites

1 cup (200g) granulated sugar

½ teaspoon Diamond Crystal kosher salt or ½ teaspoon Morton kosher salt

Pinch of cream of tartar

2 teaspoons vanilla paste