Carrot Cake Cupcakes
Deliciously moist and spiced Carrot Cake Cupcakes topped with cream cheese frosting, perfect for any occasion.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 ¾ cups All-purpose flour
½ cup Granulated sugar
½ cup Light brown sugar, packed
1 teaspoon Baking soda
½ teaspoon Baking powder
1 ½ teaspoons Ground cinnamo
½ teaspoon Ground nutmeg
¼ teaspoon Ground ginger
½ teaspoon Salt
2 Large eggs, room temperature
½ cup Vegetable oil
1 teaspoon Vanilla extract
1 ½ cups Finely grated carrots
½ cup Optional: Chopped pecans or walnuts
½ cup Optional: Raisins or shredded coconut
8 ounces Full-fat cream cheese, softened
½ cup Unsalted butter, softened
3-4 cups Powdered sugar
1 teaspoon Vanilla extract
Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners
- Whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt in a large bowl
- In a separate bowl, whisk together eggs, vegetable oil, and vanilla extract until combined
- Pour the wet ingredients into the dry ingredients and mix until just combined
- Gently fold in the grated carrots and any optional add-ins like nuts or raisins
- Divide the batter among the cupcake liners, filling them two-thirds full
- Bake for 20-25 minutes, or until a toothpick comes out clea
- Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack
- Beat together cream cheese and butter until smooth, then gradually add powdered sugar and vanilla, mixing until fluffy
- Once the cupcakes are cool, frost them with the cream cheese frosting
Notes
Use finely grated carrots for best texture.
Do not overmix to keep cupcakes light and fluffy.
Make sure cupcakes are completely cool before frosting.
Find it online: https://onthatplate.com/carrot-cake-cupcakes/