Description
Carrot Cake Cupcakes are moist, spiced treats topped with rich cream cheese frosting, delivering all the classic flavor of traditional carrot cake in individual portions—perfect for parties, holidays, or everyday indulgence.
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 large eggs
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cups freshly grated carrots
- Optional: 1/4 cup crushed pineapple, 1/4 cup chopped walnuts or pecans, 1/4 cup raisins
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, whisk eggs, brown sugar, granulated sugar, oil, and vanilla until smooth.
- Stir in the grated carrots, then fold in the dry ingredients until just combined.
- If using, fold in crushed pineapple, nuts, or raisins.
- Divide the batter evenly among cupcake liners, filling each about 3/4 full.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until light and fluffy.
- Once cupcakes are completely cool, frost as desired.
Notes
Use freshly grated carrots for the best texture and moisture.Don’t overmix the batter—just fold until combined to keep the cupcakes tender.To lighten the recipe, replace half the oil with applesauce or Greek yogurt.Unfrosted cupcakes can be frozen and frosted later for convenience.Use a piping bag for a professional frosting finish or simply spread with a spatula.
Nutrition
- Serving Size: 1 cupcake (frosted)
- Calories: 310
- Sugar: 24g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
