Description
These moist and fluffy carrot cake cupcakes are packed with warm spices and topped with creamy cream cheese frosting. A perfect homemade treat!
Ingredients
Scale
For the Cupcakes:
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup vegetable oil
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups grated carrots
- ½ cup chopped walnuts (optional)
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a cupcake pan with 12 liners.
- In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, mix oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
- Fold in grated carrots and dry ingredients until just combined. Stir in walnuts if using.
- Divide batter evenly into cupcake liners. Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cupcakes cool completely before frosting.
- For frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla.
- Frost the cupcakes and enjoy!
Notes
- Use freshly grated carrots for the best texture.
- Avoid overmixing the batter to keep cupcakes light and fluffy.
- Store frosted cupcakes in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American