Perfectly moist with a hint of spice and rich cream cheese frosting, these carrot cake cupcakes have it all.
While they may take a bit more effort than most cupcakes – thanks to the necessary grating of the carrots – these treats are worth it. (This Cuisipro box grater works like a charm.) Plus, you really don’t have to grate that many carrots to get a dozen amazing cupcakes.
We make these every Easter and, if I’m feeling motivated, I might make them again around Mother’s Day. Sometimes I’ll whip up a batch in early March. Usually that’s when the spirit moves me to make something that resembles springtime while we continue to slog through winter.
But I digress – more about the cupcakes!
Grated carrots mixed with warm spices and accented with chopped nuts and raisins (both optional) guarantee a delight for the palate. Top them with a decadent cream cheese frosting and you have an irresistible dessert that’s fancy enough for a formal dinner.
Now, I’m aware some folks shy away from carrot cake/cupcakes because it scares them. Maybe it’s the carrot grating. Maybe it’s the magical cream cheese frosting. I’m not sure, but I can tell you, these are not hard to make, so don’t be scared to try!
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Carrot Cake Cupcakes
Ingredients
For the Cupcakes:
- 1¼ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- ¾ tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- ¾ cups vegetable or canola oil
- 2 large eggs at room temperature
- 1½ tsp. pure vanilla extract
- 2 tbsp. milk
- 1½ cups grated carrots
- ½ cup chopped walnuts or pecans optional
- ½ cup raisins optional
For the Cream Cheese Frosting:
- 4 tbsp. unsalted butter softened
- 4 oz. cream cheese softened
- ½ tsp. vanilla extract
- Pinch salt
- 2 cups powdered sugar
Instructions
Make the Cupcakes:
- Preheat your oven to 350℉. Then line a 12-cup muffin pan with cupcake liners and set aside.
- In a large bowl, add the dry ingredients (flour, sugars, baking soda and powder, salt, nutmeg, and cinnamon). Stir them together so they are evenly blended (a whisk works well for this).
- Next, add the vegetable oil and mix using a wire whisk, electric hand mixer, or stand mixer. Then add the eggs one at a time, beating thoroughly after each addition.
- Stir in the vanilla and milk, then add the grated carrots (and nuts and raisins, if you're using them). Mix till well incorporated.
- Once your batter is done, divide it evenly among the 12 cups in the muffin pan. Then place the pan in the preheated oven for about 20 minutes.
- The cupcakes are done when a toothpick inserted in the center comes out clean. Since oven cooking times can vary, check your cupcakes at the 15-minute mark to see how they're doing.
- When the cupcakes are done, remove the pan from the oven and let it cool for about 10 minutes. Then remove the cupcakes to a wire rack to cool completely.
- Once your cupcakes have cooled, frost with cream cheese frosting.
Make the Cream Cheese Frosting:
- Sift the powdered sugar and set aside.
- Using a hand-held electric mixer or a stand mixer, mix together the butter and cream cheese till well blended (there should be no lumps of butter or cream cheese).
- Stir in the vanilla and salt.
- Slowly add in the sifted powdered sugar. It's best to run your mixer on a low setting to avoid a big cloud of powdered sugar going everywhere.
- Once all of the powdered sugar has been added, go forth and frost! You can also pipe the frosting, if desired. Just be sure to use a wide piping tip, as the frosting is quite stiff and thick.
Notes
- Grate your carrots first to keep the process flowing smoothly. You can do this ahead of time, if desired, and just refrigerate the grated carrots till you’re ready to use them.
- The original cream cheese frosting recipe is double what is shared above. That amount is a bit much for us on 12 cupcakes, so we find this amount is perfect. But, if you love a lot of frosting, consider doubling it.
Nutrition facts are approximate and provided as a courtesy only. This information is not a substitute for professional medical advice, diagnosis, or treatment. Concerns or questions about your health should be directed to your physician or other healthcare provider.