Description
These moist and flavorful Carrot Cake Cupcakes are packed with grated carrots and warm spices, topped with a rich and creamy cream cheese frosting. Perfectly portioned for individual servings, they combine the classic taste of carrot cake with the convenience of cupcakes, ideal for any occasion or dessert craving.
Ingredients
Scale
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated carrots
- ½ cup chopped walnuts (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cupcakes: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent sticking and ease cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt to ensure even distribution of leavening agents and spices.
- Combine wet ingredients: In a large bowl, beat the eggs with the granulated sugar until the mixture is smooth and slightly thickened. Then, add the vegetable oil and vanilla extract, mixing thoroughly to combine.
- Incorporate dry ingredients: Gradually add the dry flour mixture to the wet mixture, stirring gently until just combined to keep the batter light and tender.
- Add carrots and walnuts: Fold in the finely grated carrots and chopped walnuts (if using), mixing until they are evenly incorporated into the batter.
- Fill muffin tin: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full to allow room for rising while baking.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs.
- Cool: Allow the cupcakes to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare the Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese and unsalted butter together until the mixture is smooth and creamy, ensuring no lumps remain.
- Add powdered sugar: Gradually add the powdered sugar while beating, continuing until the frosting becomes light and fluffy in texture.
- Mix in vanilla: Add the vanilla extract to the frosting and beat again until fully incorporated and smooth.
- Assemble the Cupcakes: Once the cupcakes are completely cooled, either spread or pipe the cream cheese frosting over each cupcake evenly.
- Garnish: Optionally, garnish each frosted cupcake with additional chopped walnuts or a light sprinkle of cinnamon for a decorative and flavorful finish.
Notes
- For a nut-free version, omit the walnuts.
- Finely grate the carrots for the best texture and distribution in the batter.
- Make sure cupcakes are completely cooled before frosting to prevent melting.
- These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Room temperature ingredients mix more evenly for better texture and rise.
