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Carrot Cake Cupcakes

lakshman
These Carrot Cake Cupcakes are moist, fluffy, and packed with warm spices, shredded carrots, and nuts. Topped with a rich cream cheese frosting, they are the perfect treat for any occasion.
Prep Time 15 minutes
Cook Time 20 minutes
30 minutes
Total Time 1 hour 5 minutes
Course desert
Cuisine American
Servings 3

Ingredients
  

For the Cupcakes:

  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cups vegetable oil
  • 1/2 cups granulated sugar
  • 1/2 cups brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/4 cups shredded carrots
  • 1/2 cups crushed pineapple (optional, for moisture)
  • 1/2 cups chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cup powdered sugar
  • 1 tsp vanilla extract

Instructions
 

  • Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  • In a separate large bowl, beat together vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
  • Stir in the shredded carrots, crushed pineapple (if using), and nuts.
  • Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  • Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
  • Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For the Frosting:

  • In a large bowl, beat cream cheese and butter until smooth and creamy.
  • Gradually add powdered sugar and vanilla extract, beating until light and fluffy.
  • Once cupcakes are completely cool, frost them using a piping bag or a spatula.
  • Garnish with additional chopped nuts or shredded carrots if desired.

Notes

  • Make sure the cupcakes are fully cooled before frosting to prevent melting.
  • Store in an airtight container in the fridge for up to 4 days.
  • You can freeze unfrosted cupcakes for up to 2 months.
Keyword carrot cake cupcakes, cream cheese frosting, easy carrot cake