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 mins
Cook Time 20 minutes mins
30 minutes mins
Total Time 1 hour hr 5 minutes mins
Course desert
Cuisine American
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
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.
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Make sure the cupcakes are fully cooled before frosting to prevent melting.
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Store in an airtight container in the fridge for up to 4 days.
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You can freeze unfrosted cupcakes for up to 2 months.
Keyword carrot cake cupcakes, cream cheese frosting, easy carrot cake