Description
These Carrot Cake Cupcakes are a delightful blend of moist, spiced carrot cake topped with a creamy frosting. Perfect for any occasion, they balance sweetness and spice beautifully.
Ingredients
Scale
- 2 cups of grated carrots
- 1 ½ cups of all-purpose flour
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of cinnamon
- ½ teaspoon of nutmeg
- ½ teaspoon of ginger
- 1 cup of granulated sugar
- ½ cup of brown sugar
- ½ cup of vegetable oil
- 3 large eggs
- ½ cup of chopped walnuts or pecans (optional)
- 8 oz of cream cheese
- ½ cup of unsalted butter
- 4 cups of powdered sugar
- 1 teaspoon of vanilla extract
Instructions
- Preheat the oven: Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix dry ingredients: In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ½ teaspoon of ginger. Set aside.
- Combine wet ingredients: In a large mixing bowl, beat together 1 cup of granulated sugar, ½ cup of brown sugar, and ½ cup of vegetable oil until well combined. Add in 3 large eggs and mix until smooth.
- Add carrots and dry ingredients: Stir in 2 cups of grated carrots and the dry mixture gradually. Mix just until combined; do not overmix.
- Add nuts (if using): Fold in ½ cup of chopped walnuts or pecans, ensuring they are evenly distributed throughout the batter.
- Fill cupcake liners: Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Once baked, remove the cupcakes from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
- Make the frosting: In a mixing bowl, beat together 8 oz of cream cheese and ½ cup of unsalted butter until creamy. Gradually add 4 cups of powdered sugar and 1 teaspoon of vanilla extract, mixing until smooth.
- Frost the cupcakes: Once the cupcakes are completely cooled, use a piping bag or a spatula to spread the cream cheese frosting generously on top of each cupcake.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
Keywords: Don’t skip the spices; they are essential for flavor. Grate your carrots finely for a uniform texture, and ensure your cream cheese and butter are at room temperature for smooth frosting.