The Best Carrot Cake Cupcakes with Cream Cheese Frosting
Moist carrot cake cupcakes with bits of carrot and creamy cream cheese frosting, perfectly sweet and tangy.
Ingredients
Main ingredients
- ¾ cup canola oil helps keep cupcakes moist without heaviness
- 1 cup packed brown sugar adds that lovely caramel flavor
- 1 ½ teaspoons vanilla extract for warmth and aroma
- 2 eggs bind everything together and add moisture
- 2 medium carrots peeled, grated, and chopped (about 1 ½ cups for texture and sweetness)
- 1 cup plus 2 tablespoons flour gives structure but stays tender
- 1 teaspoon baking powder the rising agent
- ½ teaspoon baking soda works with acid in carrot for lift
- 1 ¼ teaspoon ground cinnamon that cozy spice flavor
- ¼ teaspoon ground ginger optional, adds subtle warmth if you like
- ¾ teaspoon salt balances sweetness nicely
- 5 ounces cream cheese softened, for that luscious frosting
- 5 tablespoons salted butter softened, adds richness to frosting
- 2 ½ cups powdered sugar sweetens the frosting just right
- 1 teaspoon vanilla extract for the frosting aroma
Instructions
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line your cupcake tin with liners so they don’t stick and cleanup ain’t a pain.
- Whisk the canola oil, brown sugar, and vanilla in a big bowl until smooth and evenly blended. Crack the eggs in, one at a time. Beat after each addition until well combined.
- Add the grated carrots and stir them in gently but thoroughly.
- In another bowl, stir together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
- Pour the dry ingredients slowly into the wet ingredients. Fold carefully until just combined to avoid overmixing.
- Scoop batter into lined tins, filling each about two-thirds full.
- Bake for 18 to 20 minutes till a toothpick comes out clean. Cool in tins for 5 minutes before transferring to a rack to cool completely.
- For the frosting, beat together the softened cream cheese, butter, and vanilla until smooth. Gradually add powdered sugar and continue beating until fluffy.
- Spread the frosting over the cooled cupcakes.
- Serve immediately or store as desired.
Notes
If you’re not gonna eat these cupcakes right away, keep them in an airtight container at room temp for about two days. For longer storage, refrigerate in an airtight container and bring to room temperature before serving. You can also freeze the unfrosted cupcakes for later enjoyment.