Description
Delight in these classic Carrot Cake Cupcakes featuring moist shredded carrots, warm spices, and optional crunchy nuts, all topped with a luscious cream cheese frosting. Perfect for birthdays, gatherings, or any sweet craving, these cupcakes combine the cozy flavors of traditional carrot cake in a handheld treat that’s easy to bake and enjoy.
Ingredients
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 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
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and minimal sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, nutmeg, and salt to evenly distribute the spices and leavening.
- Combine wet ingredients: In a large bowl, whisk the eggs, vegetable oil, and vanilla extract until smooth and fully blended, forming the wet base for the batter.
- Incorporate dry into wet: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined without overmixing to keep the batter light.
- Add carrots and nuts: Fold in the shredded carrots along with the optional chopped walnuts or pecans, which add texture and flavor.
- Fill cupcake liners: Evenly divide the batter among the 12 cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the cupcakes: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean indicating doneness.
- Cool the cupcakes: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting to prevent melting.
- Prepare cream cheese frosting: In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar and continue beating until fluffy. Stir in vanilla extract and a pinch of salt for balanced sweetness.
- Frost the cupcakes: Once cooled, spread or pipe the cream cheese frosting onto each cupcake evenly for a delicious finish.
- Optional garnish: Sprinkle additional chopped walnuts or shredded coconut on top for extra texture and presentation appeal.
- Serve and enjoy: Present your beautifully frosted carrot cake cupcakes and enjoy this sweet, spiced treat with family and friends.
Notes
- Ensure the cupcakes are completely cool before frosting to prevent the frosting from melting.
- You can substitute vegetable oil with melted coconut oil for a slight flavor variation.
- For a nut-free version, simply omit the chopped walnuts or pecans.
- Shredded carrots can be fresh or store-bought pre-shredded for convenience.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
