Moist, spiced carrot cake cupcakes topped with rich cream cheese frosting. Perfect for holidays, birthdays, or anytime you want a handheld treat everyone will love!
Box grater or food processor (For finely grating carrots)
Large mixing bowls (One for wet, one for dry ingredients)
Electric mixer (For frosting)
Wire cooling rack (For cooling cupcakes)
Ingredients
Cupcakes:
1 ¼cupsAll-purpose flour- Spoon and level
1teaspoonBaking powder
½teaspoonBaking soda
½teaspoonSalt
1teaspoonGround cinnamon
¼teaspoonGround nutmeg
½cupVegetable oil
½cupGranulated sugar
½cupBrown sugar- Packed
2Large eggs- Room temperature
1teaspoonVanilla extract
1 ½cupsFreshly grated carrots- Finely grated, not packed
½cupChopped walnuts or pecans- Optional
Cream Cheese Frosting:
8ozCream cheese- Room temperature
¼cupButter- Room temperature
2cupsPowdered sugar- Sifted if lumpy
1teaspoonVanilla extract
1pinchSalt- Balances sweetness
Instructions
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
Whisk oil, eggs, vanilla, and both sugars in a large bowl.
Stir in finely grated carrots and let the mixture sit for 5 minutes.
Combine dry ingredients in a separate bowl, then mix into the wet mixture.
Fill cupcake liners and bake for 18–22 minutes. Cool completely before frosting.
Beat frosting ingredients together and frost the cupcakes once cooled.
Notes
Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes