Description
Carrot Cake Cupcakes are soft, moist, and full of flavor with a perfect balance of sweet carrots, spices, and a rich cream cheese frosting. These cupcakes are a great way to enjoy the classic carrot cake in a portable, individual-sized treat! Perfect for Easter, birthdays, or any occasion that calls for something sweet and homemade. #CarrotCakeCupcakes #CarrotCake #CupcakeRecipe #Dessert #BakedGoods #EasterTreats #HomemadeCupcakes
Ingredients
- For the Cupcakes:
- All-purpose flour
- Granulated sugar
- Baking soda
- Cinnamon
- Ground nutmeg
- Salt
- Eggs
- Vegetable oil
- Vanilla extract
- Shredded carrots
- Chopped walnuts or pecans (optional)
- For the Cream Cheese Frosting:
- Cream cheese, softened
- Unsalted butter, softened
- Powdered sugar
- Vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, whisk together the eggs, oil, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the shredded carrots and, if using, the chopped walnuts or pecans.
- Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- For the frosting, beat the softened cream cheese and butter together in a medium bowl until smooth and creamy. Gradually add the powdered sugar and beat until fluffy. Stir in the vanilla extract and a pinch of salt.
- Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake.
- Optional: Garnish with additional chopped walnuts or shredded coconut for extra texture.
- Serve and enjoy your delicious Carrot Cake Cupcakes!
Notes
- Make sure the cupcakes are completely cooled before frosting to prevent the frosting from melting.
- If you prefer, you can substitute the walnuts with raisins or leave them out entirely.
- These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- For a lighter version, you can substitute half of the vegetable oil with applesauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg