Description
Indulge in the delightful flavors of Easy Carrot Cake Cupcakes, a perfect blend of sweetness and spice. These moist cupcakes feature fresh shredded carrots and a warm blend of spices, all topped with rich cream cheese frosting. Ideal for any occasion—from birthdays to casual get-togethers—these treats are sure to impress both kids and adults alike. With just 30 minutes of preparation time, you can whip up a batch that yields 14 perfectly portioned cupcakes, making them great for sharing or enjoying as a sweet indulgence.
Ingredients
Scale
- 1 1/4 cup (156 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 pound (about 2 cups) shredded carrots
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- 2 large eggs (room temperature)
- 1 teaspoon pure vanilla extract
- 2/3 cup (160 g) vegetable oil (or canola oil)
- 1 cup (225 g or 8 oz block) cream cheese (softened, but still cool)
- 1/4 cup (57 g or 1/2 stick) unsalted butter (softened, but still cool)
- 1 cup (120 g) confectioners’ sugar (sifted)
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F. Line a standard muffin tin with paper liners.
- In a medium bowl, whisk together the following dry ingredients: all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Set the mixture aside for later use.
- In the bowl of a stand mixer (or using a hand mixer), beat together granulated sugar, brown sugar, and vegetable oil on medium speed until combined, about 1 minute.
- Add the eggs and vanilla; continue mixing until fully incorporated, about 1 more minute.
- With the mixer on low speed, slowly add the flour mixture to the wet ingredients. Mix just until combined, about 15 seconds. Use a rubber spatula to gently stir in shredded carrots.
- Fill prepared cupcake liners two-thirds full with batter. Bake at 350°F for 20–22 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- In a stand mixer fitted with a paddle attachment (or using a hand mixer), beat together cream cheese and butter for about 90 seconds until smooth. Add vanilla and mix briefly.
- With the mixer on low speed, gradually add confectioners' sugar and continue mixing until well incorporated, about 30 seconds.
- Transfer frosting into a piping bag fitted with your desired tip. Frost cooled cupcakes as desired. Optionally dust with ground cinnamon before serving at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20–22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 215
- Sugar: 13g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg