Description
Carrot Cake Cupcakes: Soft, warmly spiced, and irresistibly moist cupcakes topped with rich cream cheese frosting.
Ingredients
Scale
- 1½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1½ tsp ground cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- ½ cup vegetable oil
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups finely shredded carrots
- ½ cup chopped walnuts or pecans (optional)
- For the frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, beat oil, granulated sugar, and brown sugar until combined.
- Add eggs and vanilla and mix until smooth.
- Gradually stir in dry ingredients.
- Fold in shredded carrots and nuts if using.
- Fill liners about ¾ full.
- Bake for 18–22 minutes, until a toothpick comes out clean.
- Cool completely before frosting.
- Beat cream cheese and butter until smooth.
- Add powdered sugar and vanilla and mix until fluffy.
- Frost cooled cupcakes and decorate as desired.
Notes
- You can substitute half the oil with applesauce for lighter cupcakes.
- If you don’t want nuts, omit them.
- For a lighter frosting, you can reduce the powdered sugar to 1.5 cups.
- Store frosted cupcakes in the fridge for up to 3 days; bring to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 420
- Sugar: 34 g
- Sodium: 210 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 75 mg
Keywords: carrot cake cupcakes, carrot cupcakes with cream cheese frosting, moist carrot cupcakes, Easter dessert, bakery style cupcakes, easy carrot cake