Description
Delightfully moist and flavorful Carrot Cake Cupcakes topped with a creamy, tangy cream cheese frosting. Perfectly spiced with cinnamon and nutmeg, these cupcakes include shredded carrots and optional chopped nuts for added texture and taste. A classic treat ideal for any celebration or as a sweet everyday dessert.
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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and even baking.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
- Mix Wet Ingredients: In a large bowl, whisk the eggs, vegetable oil, and vanilla extract together until the mixture is smooth and uniform.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture into the wet mixture, gently stirring until just combined to avoid overmixing and keep the cupcakes tender.
- Add Carrots and Nuts: Fold in the shredded carrots and, if desired, the chopped walnuts or pecans for additional flavor and texture.
- Fill Cupcake Liners: Divide the batter evenly into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting: In a medium bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy. Gradually beat in the powdered sugar until fluffy. Stir in the vanilla extract and a pinch of salt until fully incorporated.
- Frost the Cupcakes: Once the cupcakes have fully cooled, spread or pipe the cream cheese frosting evenly onto each cupcake for a beautiful, creamy finish.
- Garnish (Optional): For extra texture and visual appeal, sprinkle additional chopped walnuts or shredded coconut on top of the frosted cupcakes.
- Serve: Enjoy your delicious, moist carrot cake cupcakes with a luscious cream cheese frosting, perfect for any occasion.
Notes
- Ensure the cupcakes are completely cool before frosting to prevent the frosting from melting.
- Chopped nuts are optional; you can omit them to accommodate nut allergies or personal preference.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days for best freshness.
- You can substitute vegetable oil with melted coconut oil or light olive oil for a different flavor profile.
- For a dairy-free option, use vegan cream cheese and butter substitutes.
