Description
These Carrot Cake Cupcakes are moist, lightly spiced, and packed with shredded carrots, warm cinnamon, and a hint of vanilla. Topped with a rich and creamy cream cheese frosting, they’re a perfect treat for Easter, spring gatherings, or just because! They’re easy to make and full of classic flavors everyone will love.
Ingredients
Units
Scale
For the Cupcakes:
- 1 1/4 cups (150g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups (150g) grated carrots
- 1/2 cup (50g) chopped walnuts or pecans (optional)
- 1/4 cup (40g) raisins (optional)
For the Cream Cheese Frosting:
- 8 oz (226g) cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp heavy cream (if needed for consistency)
Instructions
Make the Cupcakes:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix dry ingredients: In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- Mix wet ingredients: In a large bowl, whisk together granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Combine: Gradually add dry ingredients to the wet mixture, stirring just until combined. Fold in grated carrots, nuts, and raisins (if using).
- Bake: Divide batter evenly among cupcake liners, filling each about ¾ full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Frosting:
- In a large bowl, beat cream cheese and butter until smooth and creamy.
- Add powdered sugar, one cup at a time, mixing until combined.
- Mix in vanilla and beat until fluffy. If needed, add 1-2 tbsp heavy cream for a smoother consistency.
Assemble:
- Once cupcakes are completely cool, frost with cream cheese frosting using a piping bag or spatula.
- Garnish with extra chopped nuts, shredded coconut, or a sprinkle of cinnamon if desired.
Notes
- Make-Ahead: Cupcakes can be baked a day ahead and stored at room temperature (unfrosted) or refrigerated (frosted).
- Storage: Store in an airtight container in the fridge for up to 4 days. Let sit at room temperature for 15 minutes before serving.
- Nut-Free Option: Simply omit nuts for a nut-free version.
- Extra Flavor: Add a splash of orange zest or crushed pineapple for a tropical twist!