Description
These moist carrot cake cupcakes feature a tender crumb with warm spices and a luscious cream cheese frosting, perfect for any occasion and easy to make.
Ingredients
- 1 ½ cups (190 g) all-purpose flour, sifted
- 1 cup (200 g) granulated sugar (can swap half for brown sugar)
- ⅓ cup (80 ml) vegetable oil (neutral oil like canola recommended)
- 2 large eggs, room temperature
- 1 ½ cups (about 3 medium) grated carrots, finely shredded
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp salt
- 1 tsp vanilla extract (pure vanilla preferred)
- ½ cup (60 g) chopped walnuts or pecans (optional)
- For the Cream Cheese Frosting:
- 8 oz (225 g) cream cheese, softened
- 4 tbsp (60 g) unsalted butter, softened
- 1 ½ cups (180 g) powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease lightly.
- Grate carrots finely using the small side of a grater and set aside 1 ½ cups (150 g).
- In a large bowl, whisk together sifted flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, beat eggs with granulated sugar until smooth and slightly pale. Add vegetable oil and vanilla extract, mixing until combined.
- Slowly fold dry ingredients into wet mixture using a spatula until just combined; avoid overmixing.
- Fold in grated carrots and chopped nuts if using.
- Spoon batter evenly into cupcake liners, filling each about ¾ full.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Start checking at 18 minutes.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat softened cream cheese and butter until smooth and fluffy. Gradually add powdered sugar, vanilla, and salt, beating until light and spreadable.
- Frost cupcakes generously once completely cooled using a piping bag or knife.
Notes
[‘Do not overmix the batter to keep cupcakes tender.’, ‘Grate carrots finely for best texture and even moisture.’, ‘Use room temperature eggs and dairy for smoother batter.’, ‘If oven runs hot, reduce temperature by 10°F to avoid overbrowning.’, ‘Chill cream cheese and butter before mixing frosting to prevent runniness.’, ‘Frost cupcakes only when completely cool to avoid melting frosting.’, ‘Sift powdered sugar to avoid lumps in frosting.’, ‘Substitutions: almond flour for gluten-free, coconut sugar for less refined sugar, dairy-free cream cheese and butter for vegan version.’]
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 22
- Fat: 15
- Carbohydrates: 32
- Protein: 3
Keywords: carrot cake cupcakes, cream cheese frosting, moist cupcakes, easy carrot cake, homemade frosting, quick dessert