Description
Delight in these Easy Carrot Cake Cupcakes, moist and spiced perfectly with cinnamon and nutmeg. Topped with a smooth, tangy cream cheese frosting, these 14 cupcakes are a perfect treat for any occasion with a rich flavor and soft texture.
Ingredients
Dry Ingredients
- 1 1/4 cup (156 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1/2 pound (about 2 cups) shredded carrots
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- 2 large eggs (room temperature)
- 1 teaspoon pure vanilla extract
- 2/3 cup (160 g) vegetable oil (or canola oil)
Frosting
- 1 cup (225 g or 8 oz block) cream cheese (softened, but still cool)
- 1/4 cup (57 g or 1/2 stick) unsalted butter (softened, but still cool)
- 1 cup (120 g) confectioners’ sugar (sifted)
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350° F. Line a standard muffin tin with paper cupcake liners and set it aside. This recipe yields 14 cupcakes.
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Set this mixture aside for later.
- Beat Wet Ingredients: Using a stand mixer or hand mixer, beat together the granulated sugar, light brown sugar, and vegetable oil on medium speed for about 1 minute until combined. Add the eggs and vanilla extract, then continue mixing until fully incorporated, about another minute.
- Combine Wet and Dry Mixtures: On low speed, gradually add the flour mixture to the wet ingredients. Mix just until combined—about 15 seconds—to avoid overmixing. Then fold in the shredded carrots gently by hand.
- Fill Cupcake Liners: Using an ice cream scoop or spoon, fill each cupcake liner two-thirds full with the batter to ensure even baking.
- Bake Cupcakes: Place the muffin tin in the oven and bake at 350° F for 20 to 22 minutes. Check doneness by inserting a toothpick into the center of a cupcake; it should come out with little to no crumbs. Once baked, cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare Frosting: In a mixer fitted with a paddle attachment or using a hand mixer, beat softened cream cheese and butter together for about 90 seconds until the mixture is smooth and creamy. Add vanilla extract and mix for 15 seconds. With the mixer on low, slowly add the sifted confectioners’ sugar and beat until well combined, about 30 seconds.
- Frost Cupcakes: Transfer the frosting to a piping bag fitted with your preferred tip (a Wilton 1A tip is recommended). Frost the cooled cupcakes evenly and optionally dust with a pinch of ground cinnamon for garnish. Serve at room temperature for best flavor.
Notes
- Ensure eggs are at room temperature before mixing for better texture and rise.
- Do not overmix the batter once the flour is added to keep cupcakes tender.
- Use fresh grated carrots for the best moisture and flavor.
- Softened but cool cream cheese and butter create a smooth frosting without melting.
- Store cupcakes in an airtight container refrigerated; bring to room temperature before serving.
- You can substitute vegetable oil with canola oil or light olive oil for a milder flavor.
- For a nut-free version, omit any optional add-ins such as nuts commonly found in carrot cakes.
