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Easy Carrot Cake Cupcakes

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Moist and flavorful carrot cake cupcakes topped with creamy frosting, perfect for any celebration.

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

  1. Preheat your oven to 350° F and line a standard muffin tin with paper liners. This recipe makes 14 cupcakes.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a stand mixer, beat together the granulated sugar, brown sugar, and vegetable oil on medium speed for 1 minute. Add eggs and vanilla, mixing for 1 more minute.
  4. Gradually add the flour mixture to the wet ingredients with the mixer on low, mixing just until combined (about 15 seconds). Stir in the shredded carrots by hand.
  5. Fill cupcake liners two-thirds full with the batter.
  6. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. For the frosting, beat together cream cheese and butter in a stand mixer for 90 seconds until smooth. Add vanilla and mix, then slowly add confectioners’ sugar and mix until combined.
  8. Frost cooled cupcakes and dust with ground cinnamon if desired. Serve at room temperature.

Notes

Store in an airtight container at room temperature for up to three days or refrigerate for about a week. Freeze without frosting for up to three months.

Nutrition

Keywords: carrot cake, cupcakes, dessert, baking, sweet treats

Find it online: https://dishfoody.com/easy-carrot-cake-cupcakes/