Carrot Cake Cupcakes
Carrot cake cupcakes are a delicious, individual-sized treat that combines the flavors of traditional carrot cake with the convenience of cupcakes. With their moist texture, warm spices, and creamy cream cheese frosting, they’re perfect for any occasion.
Ingredients
Carrot Cake Cupcakes
- 1 ¼ cups 156 g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ pound about 2 cups shredded carrots
- ¾ cup 150 g granulated sugar
- ¼ cup 50 g packed light brown sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- ⅔ cup 160 g vegetable oil or canola oil
Cream Cheese Frosting
- 1 cup 225 g or 8 oz block cream cheese, softened but still cool
- ¼ cup 57 g or ½ stick unsalted butter, softened but still cool
- 1 cup 120 g confectioners’ sugar, sifted
- ½ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F. Line a standard muffin tin with paper liners and set aside. This recipe yields 14 cupcakes.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), beat the granulated sugar, brown sugar, and vegetable oil on medium speed until combined, about 1 minute. Add the eggs and vanilla, and mix until fully incorporated, about 1 more minute.
- With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix until just combined, about 15 seconds. Stir in the shredded carrots by hand.
- Fill the prepared cupcake liners two-thirds full with batter (an ice cream scoop works great for this step). Bake at 350°F for 20-22 minutes, or until a toothpick inserted into the center comes out clean or with minimal crumbs. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, in the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the cream cheese and butter together for about 90 seconds, or until smooth. Add the vanilla and mix until combined, about 15 seconds. With the mixer on low, gradually add the sifted confectioners' sugar and mix until fully incorporated, about 30 seconds.
- Transfer the frosting to a piping bag fitted with your desired tip (I used a Wilton 1A tip). Frost the cooled cupcakes and optionally dust with ground cinnamon. Serve at room temperature.
Notes
Carrots: Grate the carrots yourself for better flavor and moisture. Avoid using pre-shredded carrots.
Frosting: If your frosting becomes too soft, refrigerate the bowl for 20 minutes. Afterward, give it a good stir, and it should return to the right consistency.
Storage: Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Be sure to serve them at room temperature.
Freezing: Freeze the cupcakes (unfrosted) in an airtight container for up to a month. For the best results, wrap them in plastic wrap as well. When ready to serve, defrost in the refrigerator before bringing them to room temperature and frosting.
Frosting: If your frosting becomes too soft, refrigerate the bowl for 20 minutes. Afterward, give it a good stir, and it should return to the right consistency.
Storage: Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Be sure to serve them at room temperature.
Freezing: Freeze the cupcakes (unfrosted) in an airtight container for up to a month. For the best results, wrap them in plastic wrap as well. When ready to serve, defrost in the refrigerator before bringing them to room temperature and frosting.