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
