Description
Nana’s Carrot Carrot Cupcakes are the ultimate combination of rich, spiced carrot flavor and a moist, tender crumb. These cupcakes are perfect for a cozy dessert or a sweet snack any time of the year. Topped with a delicious cream cheese frosting, they are sure to be a crowd favorite!
Ingredients
Scale
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 ½ cups grated carrots (about 2–3 medium carrots)
- ½ cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat the eggs and sugar until smooth. Add the oil and vanilla extract, and mix well.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Stir in the grated carrots and optional nuts (if using).
- Divide the batter evenly between the muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare the frosting. Beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and a pinch of salt. Continue to beat until light and fluffy.
- Once the cupcakes are cool, frost them with the cream cheese frosting. Garnish with additional chopped nuts if desired.
Notes
- If you want to add extra flavor, consider mixing in some raisins or shredded coconut to the batter.
- Store these cupcakes in an airtight container in the fridge for up to 3 days.
- To make these cupcakes ahead of time, store the unfrosted cupcakes at room temperature for up to 2 days and frost them just before serving.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0 g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40 mg