Description
Delicious and moist Carrot Cake Cupcakes topped with a creamy homemade cream cheese frosting. These cupcakes combine warm spices like cinnamon and nutmeg with shredded carrots and optional nuts for added texture, making them a delightful treat perfect for any occasion.
Ingredients
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded carrots
- 1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 to 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, granulated sugar, baking soda, cinnamon, nutmeg, and salt until well combined.
- Mix Wet Ingredients: In a large bowl, whisk the eggs, vegetable oil, and vanilla extract until the mixture is smooth and uniform.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing.
- Add Carrots and Nuts: Fold in the shredded carrots and, if desired, the chopped walnuts or pecans to add texture and flavor.
- Fill Cupcake Liners: Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full to allow rising during baking.
- Bake Cupcakes: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Allow the cupcakes to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting: Beat the softened cream cheese and butter together in a medium bowl until smooth and creamy. Gradually add powdered sugar and continue beating until the frosting is fluffy. Stir in vanilla extract and a pinch of salt for flavor balance.
- Frost Cupcakes: Once the cupcakes have cooled completely, pipe or spread the cream cheese frosting on top of each cupcake evenly.
- Add Garnish: Optionally, garnish with additional chopped walnuts or shredded coconut to add a final decorative and textural touch.
- Serve: Serve your delectable carrot cake cupcakes and enjoy this moist and flavorful treat!
Notes
- Do not overmix the batter to keep the cupcakes tender and light.
- Ensure the cupcakes are completely cooled before frosting to prevent melting.
- For a nut-free version, simply omit the walnuts or pecans.
- Shredded carrots can be finely grated to help blend better into the batter.
- Store cupcakes in an airtight container in the refrigerator for up to 4 days.
- Allow refrigerated cupcakes to come to room temperature before serving for best flavor.
