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Carrot Cake Cupcakes

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Carrot cake cupcakes are the perfect blend of warm spices, moist texture, and sweet flavors, all topped with a luscious cream cheese frosting. Made with fresh grated carrots, cinnamon, and a hint of nutmeg, these cupcakes deliver the classic taste of carrot cake in a fun, portable form. Perfect for parties, holidays, or a simple treat, these cupcakes are easy to make and always a hit!

Ingredients

For the Cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • 2 large eggs
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • 1 ½ cups finely grated carrots
  • ½ cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • A pinch of salt

Instructions

  1. Preheat & Prep: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
  3. Mix Wet Ingredients: In a separate large bowl, beat the eggs and sugar until smooth. Add the oil and vanilla extract, mixing until combined.
  4. Combine Batter: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the grated carrots and chopped nuts (if using).
  5. Fill & Bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  6. Make the Frosting: Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, 1 cup at a time, mixing until fully incorporated. Add the vanilla extract and salt, then beat until fluffy.
  7. Frost & Serve: Once the cupcakes are completely cool, frost them generously with the cream cheese frosting. Optionally, garnish with chopped nuts or grated carrots.

Notes

  • Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
  • Freezing: Wrap unfrosted cupcakes tightly and freeze for up to 2 months. Thaw in the fridge before frosting.
  • Variations: Try adding raisins, using a gluten-free flour blend, or swapping in brown sugar for a richer flavor.

Find it online: https://thefamilycooking.com/carrot-cake-cupcakes/