Carrot Cake Cupcakes Recipe
These carrot cake cupcakes are the perfect balance of moist, flavorful cake and smooth, creamy frosting. With the natural sweetness of grated carrots, a hint of cinnamon, and a rich, tangy cream cheese frosting, these cupcakes will become a favorite in your dessert rotation. Perfect for Easter, birthdays, or just because, these cupcakes bring the comfort of classic carrot cake in a single serving!
You’ll love the moist, tender crumb of these carrot cake cupcakes and the warmth of the spices. The creamy, tangy cream cheese frosting complements the spiced cake perfectly, creating a treat that’s rich but not too heavy. These cupcakes are a delightful combination of textures, with the crunch of walnuts (if using) and the soft cake.
Tools to Use
- Mixing bowls
- Hand or stand mixer
- Whisk
- Cupcake liners
- Muffin tin
- Cooling rack
- Piping bag or spatula for frosting
Ingredients
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots (about 3 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
1. Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat together the eggs, granulated sugar, vegetable oil, and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the grated carrots and, if using, the walnuts or pecans.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
2. Prepare the Cream Cheese Frosting:
- Beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
- Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
- Add the vanilla extract and a pinch of salt, and beat until the frosting is fluffy and smooth.
- If the frosting is too thick, add a little milk to reach your desired consistency.
3. Frost the Cupcakes:
Once the cupcakes are completely cool, frost them with the cream cheese frosting using a piping bag or a spatula. You can garnish with additional chopped nuts or even a small grated carrot for decoration.
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Carrot Cake Cupcakes Recipe
Equipment
- Mixing bowls
- Hand or stand mixer
- Whisk
- Cupcake liners
- Muffin tin
- Cooling rack
- Piping bag or spatula for frosting
Ingredients
- Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots about 3 medium carrots
- 1/2 cup chopped walnuts or pecans optional
- Cream Cheese Frosting:
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat together the eggs, granulated sugar, vegetable oil, and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the grated carrots and, if using, the walnuts or pecans.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Cream Cheese Frosting:
- Beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
- Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
- Add the vanilla extract and a pinch of salt, and beat until the frosting is fluffy and smooth.
- If the frosting is too thick, add a little milk to reach your desired consistency.
- Frost the Cupcakes:
- Once the cupcakes are completely cool, frost them with the cream cheese frosting using a piping bag or a spatula. You can garnish with additional chopped nuts or even a small grated carrot for decoration.
Tips for Cooking
- Grate the Carrots Finely: This helps the carrots blend seamlessly into the batter, creating a smooth, moist texture in the cupcakes.
- Chill the Frosting: If the cream cheese frosting becomes too soft, chill it for 10-15 minutes before frosting the cupcakes.
- Don’t Overmix the Batter: Overmixing can lead to dense cupcakes. Stir until the ingredients are just combined.
Why You Should Try This Recipe
These carrot cake cupcakes are an irresistible treat that combines the sweetness of carrots with the warmth of spices, all topped with smooth cream cheese frosting. Whether you’re a carrot cake lover or new to the flavor, these cupcakes are sure to satisfy your sweet tooth. They’re perfect for any occasion and will impress your guests with their flavor and texture.
These carrot cake cupcakes are the ideal mix of moist cake, fragrant spices, and creamy frosting. They bring the comforting flavors of classic carrot cake into a convenient, single-serving treat. Enjoy them fresh out of the oven or after chilling for a couple of hours, and delight in the perfect balance of flavors!
