Carrot Cake Cupcakes Recipe
These delightful carrot cake cupcakes are moist, flavorful, and topped with a rich cream cheese frosting. Perfect for birthdays, celebrations, or simply as a treat, these cupcakes are sure to impress!
Equipment
- 1 muffin tin
- 12 paper cupcake liners
- 2 mixing bowls
- 1 whisk
- 1 rubber spatula
- 1 grater
- 1 measuring cups
- 1 measuring spoons
- 1 oven
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 3 large eggs
- 2 cups grated carrots (about 4 medium carrots)
- ½ cup crushed pineapple, drained
- ½ cup chopped walnuts or pecans (optional)
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another large bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, mixing well after each addition.
- Stir in the grated carrots, crushed pineapple, walnuts (if using), and vanilla extract into the wet mixture.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Fill each cupcake liner about two-thirds full with the batter.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, continuing to mix until the frosting is light and fluffy.
- Once the cupcakes are completely cooled, frost them with the cream cheese frosting using a spatula or piping bag.
Notes
Feel free to customize these cupcakes by adding raisins, or substituting different nuts.
The cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
To make the cupcakes ahead of time, you can bake them a day in advance and frost them closer to serving.