Description
These carrot cake cupcakes are perfectly moist, packed with warm spices and freshly grated carrots, and topped with a creamy, tangy cream cheese frosting. They’re a fun twist on the classic carrot cake, perfect for any occasion – whether it’s a birthday, a holiday gathering, or just a sweet treat to brighten your day.
Ingredients
Scale
- 1 ¼ cups (157 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¾ cup (180 ml) avocado, vegetable, or canola oil
- 2 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
- 2 Tablespoons milk
- 1 ½ cups (170 g) grated carrots
- ½ cup (60 g) chopped walnuts or pecans, optional
- For the Cream Cheese Frosting:
- 8 oz (227 g) cream cheese, softened
- ¼ cup (60 g) unsalted butter, softened
- 4 cups (460 g) powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk (optional, for consistency)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-count muffin pan with paper liners.
- In a large bowl, whisk together the flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Stir in the oil, then add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and milk.
- Add the grated carrots and nuts (if using), and mix until well combined.
- Fill the cupcake liners ⅔ to ¾ full with the batter.
- Bake for 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 before frosting with cream cheese frosting.
- For the Cream Cheese Frosting:
- Beat the softened cream cheese and butter together in a large mixing bowl until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, and continue to beat until the frosting is fluffy and well combined.
- Add the vanilla extract and beat until incorporated. If the frosting is too thick, add milk, one tablespoon at a time, until the desired consistency is reached.
- Once the cupcakes are completely cooled, frost them generously with the cream cheese frosting. Optionally, garnish with extra chopped walnuts or grated carrots for decoration.
Notes
- For extra flavor, try adding a pinch of ginger or cloves to the batter.
- If you prefer a lighter frosting, you can use whipped cream cheese or adjust the sugar to your liking.
- For a vegan option, substitute the eggs with flax eggs and use a non-dairy milk and cream cheese.
- Prep Time: PT20M
- Cook Time: PT20M
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 275
- Sugar: 26.3g
- Sodium: 100.8mg
- Fat: 15.1g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34.1g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 42.6mg
Keywords: carrot cake cupcakes, homemade carrot cake cupcakes, moist carrot cupcakes, carrot cake frosting, easy carrot cake cupcakes, fluffy carrot cupcakes