Description
Carrot Cake Cupcakes are moist, spiced treats filled with grated carrots, warm spices, and optional add-ins like nuts or raisins, all topped with rich cream cheese frosting.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
- 1/4 cup crushed pineapple, drained
- 1/4 cup chopped walnuts or pecans (optional)
- 1/4 cup raisins (optional)
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with 12 paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, whisk eggs, oil, brown sugar, granulated sugar, and vanilla until combined.
- Stir in grated carrots and pineapple, then fold in the dry ingredients just until combined. Add nuts and raisins if using.
- Divide batter evenly among cupcake liners, filling about 3/4 full.
- Bake for 20–24 minutes or until a toothpick inserted comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract, and beat until fluffy.
- Frost cooled cupcakes and garnish with chopped nuts if desired.
Notes
- Use freshly grated carrots for the best texture and moisture.
- Let cupcakes cool completely before frosting to prevent melting.
- Store frosted cupcakes in the refrigerator for up to 4 days.