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Homemade carrot cake cupcakes with cream cheese frosting, chopped nuts, and a fondant carrot on top, showing a moist interior and creamy filling after a bite.

Carrot Cake Cupcakes

5 from 1 vote
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!
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcakes:
  • 1 ¼ cups All-purpose flour - Spoon and level
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 teaspoon Ground cinnamon
  • ¼ teaspoon Ground nutmeg
  • ½ cup Vegetable oil
  • ½ cup Granulated sugar
  • ½ cup Brown sugar - Packed
  • 2 Large eggs - Room temperature
  • 1 teaspoon Vanilla extract
  • 1 ½ cups Freshly grated carrots - Finely grated, not packed
  • ½ cup Chopped walnuts or pecans - Optional
Cream Cheese Frosting:
  • 8 oz Cream cheese - Room temperature
  • ¼ cup Butter - Room temperature
  • 2 cups Powdered sugar - Sifted if lumpy
  • 1 teaspoon Vanilla extract
  • 1 pinch Salt - Balances sweetness

Equipment

  • 12-cup muffin tin (Standard size)
  • Paper cupcake liners (Optional but recommended)
  • 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)

Method
 

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Whisk oil, eggs, vanilla, and both sugars in a large bowl.
  3. Stir in finely grated carrots and let the mixture sit for 5 minutes.
    Grated carrots added to wet ingredients in a glass bowl with a whisk, part of homemade carrot cake cupcake batter preparation.
  4. Combine dry ingredients in a separate bowl, then mix into the wet mixture.
  5. Fill cupcake liners and bake for 18–22 minutes. Cool completely before frosting.
    Unbaked carrot cake cupcake batter in paper liners, placed in a 9-cup metal muffin tin on a kitchen counter.
  6. Beat frosting ingredients together and frost the cupcakes once cooled.

Nutrition

Serving: 1CupcakeCalories: 310kcalCarbohydrates: 36gProtein: 3gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 210mgPotassium: 130mgFiber: 1gSugar: 23gVitamin A: 2600IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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