Description
Simple recipe for moist carrot cake cupcakes with cream cheese frosting.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 2 cups grated carrots
- 1/2 cup chopped pecans or walnuts (optional)
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, whisk the vegetable oil, granulated sugar, and brown sugar until combined. Beat in the eggs one at a time.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the grated carrots and chopped nuts, if using.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- To make the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
- Once the cupcakes are completely cool, pipe or spread the cream cheese frosting on top.
Notes
- For extra flavor, you can add 1/2 teaspoon of ground ginger to the dry ingredients.
- If you do not have pecans or walnuts, you can omit them entirely.
- Make sure your cream cheese and butter are fully softened for smooth frosting.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 450
- Sugar: 45g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Keywords: carrot cake, cupcakes, cream cheese frosting, dessert, baked goods