Carrot Cake Cupcakes Recipe
These deliciously moist carrot cake cupcakes are spiced just right and topped with a creamy cream cheese frosting. They're perfect for any occasion, offering a delightful sweetness balanced with the warmth of cinnamon and nutmeg.
Equipment
- 1 muffin tin (12-cup)
- 12 cupcake liners
- 2 mixing bowls
- 1 electric mixer (or whisk)
- 1 measuring cups
- 1 measuring spoons
- 1 rubber spatula
- 1 toothpick
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup light brown sugar packed
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 cup vegetable oil
- 3 large eggs
- 2 cups grated carrots roughly 3 medium carrots
- 0.5 cup crushed pineapple drained
- 0.5 cup chopped walnuts optional
- 8 oz cream cheese softened
- 0.5 cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, mix the oil and eggs until well combined.
- Gradually add the wet ingredients to the dry mixture and stir with a rubber spatula until just combined. Avoid overmixing.
- Fold in the grated carrots, crushed pineapple, and walnuts if using.
- Pour the batter into the prepared cupcake liners, filling each about ⅔ full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the frosting. In a bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fluffy.
- Once the cupcakes are completely cooled, pipe or spread the cream cheese frosting on top.
Notes
Ensure the grated carrots are finely shredded for a better texture. For a fun twist, try adding raisins or coconut to the batter for extra flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.