Carrot Cake Cupcakes
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.
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.