- Moist and Flavorful: Freshly shredded carrots add natural sweetness and moisture, complemented by warm spices like cinnamon and nutmeg.
- Easy to Make: With straightforward steps and common ingredients, these cupcakes come together effortlessly.
- Versatile: Ideal for various occasions, from Easter celebrations to autumn gatherings.
Ingredients
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- ⅔ cup vegetable oil (or canola oil)
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups freshly shredded carrots
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Directions
- Preheat Oven: Set the oven to 350°F (175°C). Line a standard muffin tin with paper liners.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine Wet Ingredients: In another bowl, mix granulated sugar, brown sugar, and oil until well combined. Add eggs and vanilla extract; mix until incorporated.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Add Carrots: Fold in the shredded carrots by hand, ensuring even distribution without overmixing.
- Bake: Fill cupcake liners two-thirds full with batter. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare Frosting: Beat softened cream cheese and butter until smooth. Add vanilla extract, then gradually mix in confectioners’ sugar until creamy.
- Frost Cupcakes: Once cupcakes are completely cool, frost them as desired.
Servings and Timing
- Yield: Approximately 14 cupcakes
- Prep Time: 10 minutes
- Cook Time: 20-22 minutes
- Total Time: About 30-32 minutes
Variations
- Add-Ins: Incorporate ¼ cup of chopped walnuts, pecans, or golden raisins for added texture and flavor.
- Mini Cupcakes: For bite-sized treats, use a mini muffin tin and reduce baking time to 10-12 minutes.
- Alternative Frostings: While cream cheese frosting is traditional, these cupcakes also pair well with classic buttercream or cinnamon frosting.
Storage/Reheating
- Storage: Place frosted cupcakes in an airtight container and refrigerate for up to 3 days.
- Serving: For best flavor, bring cupcakes to room temperature before serving.
- Freezing: Unfrosted cupcakes can be frozen for up to a month. Wrap each in plastic wrap and store in an airtight container. Thaw in the refrigerator before bringing to room temperature and frosting.
FAQs
How do I ensure my cupcakes are moist?
Using freshly shredded carrots adds moisture. Additionally, avoid overmixing the batter, and ensure accurate measurements of ingredients.
Can I use pre-shredded carrots?
It’s best to shred carrots yourself, as pre-shredded ones are drier and less flavorful.
What can I substitute for vegetable oil?
Canola oil works well, or for a healthier option, use a combination of ⅓ cup applesauce and ⅓ cup oil.
How can I tell when the cupcakes are done?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, they’re done.
Can I make these cupcakes gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend designed for baking.
What’s the best way to frost the cupcakes?
Use a piping bag for a professional look, or simply spread the frosting with a spatula for a rustic appearance.
How long can I store the cream cheese frosting?
Store it in an airtight container in the refrigerator for up to a week.
Can I add pineapple to the batter?
Yes, adding crushed pineapple can enhance moisture and flavor. Ensure it’s well-drained to prevent excess liquid.
Is it necessary to refrigerate the cupcakes?
Due to the cream cheese frosting, it’s advisable to refrigerate them.
Can I make the batter ahead of time?
It’s best to bake the batter immediately after preparation to ensure proper rising and texture.
Conclusion
These carrot cake cupcakes with cream cheese frosting are a delightful treat, combining moist, spiced cake with creamy frosting. Their simplicity and rich flavor make them a favorite for any occasion. Enjoy baking and sharing these delicious cupcakes!
Carrot cake cupcakes
- Total Time: 30-32 minutes
- Yield: Approximately 14 cupcakes
- Diet: Vegetarian
Description
Carrot cake cupcakes are a moist and spiced dessert, perfect for any occasion. Topped with rich cream cheese frosting, these cupcakes are simple to make and irresistibly delicious.
Ingredients
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- ⅔ cup vegetable oil (or canola oil)
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups freshly shredded carrots
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a standard muffin tin with paper liners.
- Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
- Combine Wet Ingredients: Mix granulated sugar, brown sugar, and oil in a separate bowl. Add eggs and vanilla extract; mix until smooth.
- Combine Mixtures: Gradually mix the dry ingredients into the wet mixture until just combined.
- Add Carrots: Fold in the shredded carrots evenly, avoiding overmixing.
- Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare Frosting: Beat softened cream cheese and butter until smooth. Add vanilla extract, then gradually mix in confectioners’ sugar until creamy.
- Frost Cupcakes: Frost the cooled cupcakes as desired and serve.
Notes
- For added texture, mix in ¼ cup of chopped nuts or golden raisins.
- Mini cupcakes require a shorter baking time of 10-12 minutes.
- Store frosted cupcakes in the fridge for up to 3 days, and bring to room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 20-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
