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Carrot Cake Cupcakes Recipe

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This Carrot Cake Cupcakes recipe offers a moist, flavorful cake packed with freshly grated carrots, warm spices, and topped with a rich cream cheese frosting. These cupcakes are easy to make and provide the perfect blend of sweetness and spice, making them ideal for holidays, celebrations, or whenever you're craving a classic dessert.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ½ cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 ½ cups grated carrots
  • ½ cup crushed pineapple, drained (optional)
  • ½ cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 ½ cups powdered sugar
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 350°F and line a cupcake tin with liners.
  • In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  • In another bowl, beat together oil, sugar, and eggs until smooth. Add vanilla extract.
  • Gradually mix in the dry ingredients until just combined.
  • Fold in grated carrots and, if using, pineapple and nuts.
  • Fill cupcake liners two-thirds full and bake for 18-20 minutes, or until a toothpick comes out clean.
  • Let cupcakes cool completely.
  • For the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, and beat until creamy.
  • Frost the cooled cupcakes and garnish with extra nuts or shredded carrots if desired.

Notes

For extra moisture, add the crushed pineapple to the batter. Cupcakes can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://cookingwithjessica.com/carrot-cake-cupcakes-recipe/