Carrot Cake Cupcakes Recipe
These delightful carrot cake cupcakes are moist, tender, and filled with warm spices. Topped with a silky cream cheese frosting, they are perfect for any occasion. This recipe yields soft, flavorful cupcakes that will impress your friends and family.
Equipment
- 1 Oven
- 1 Muffin tin
- 12 Cupcake liners
- 2 Mixing bowls
- 1 Electric mixer (or whisk)
- 1 Rubber spatula
- 1 set Measuring cups and spoons
- 1 Grater for carrots
Ingredients
- 1 cup all-purpose flour 120g
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup granulated sugar 100g
- ½ cup brown sugar, packed 100g
- ½ cup vegetable oil 120ml
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups grated carrots about 3 medium carrots, 180g
- ½ cup crushed pineapple, drained 125g
- ½ cup chopped walnuts or pecans (optional) 60g
- 8 oz cream cheese, softened 225g
- ¼ cup unsalted butter, softened 56g
- 2 cups powdered sugar 240g
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well blended.
- Add the eggs one at a time, mixing well after each addition, and then add the vanilla extract.
- Gradually mix in the dry ingredients until just combined. Do not overmix.
- Fold in the grated carrots, crushed pineapple, and chopped nuts (if using) with a rubber spatula.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- For the cream cheese frosting, beat the softened cream cheese and butter together in a mixing bowl until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until velvety and well combined.
- Once the cupcakes are completely cooled, frost them generously with the cream cheese frosting using a spatula or piping bag.
Notes
Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
You can also add raisins or coconut for extra flavor and texture if desired.
Feel free to adjust the spices to your taste preference.