Easy Carrot Cake Cupcakes
Rich with spice, sweet carrots, and a swoosh of tangy cream cheese frosting, these carrot cake cupcakes are built from cozy essentials and finished with a silky, tangy swirl. Moist, buttery, and full of warm, comforting spices, these cupcakes are simple to make and always crowd-pleasing.
12
cupcakes
Ingredients
Cupcakes
- 1 1/4 cups (155 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp (0.5 tsp) baking soda
- 1/2 tsp (0.5 tsp) salt
- 1 tsp ground cinnamon
- 1/4 tsp (0.25 tsp) ground ginger
- 1/8 tsp (0.13 tsp) ground nutmeg
- 1/2 cup (120 ml) vegetable oil or melted coconut oil
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) brown sugar light or dark, packed
- 2 eggs at room temperature
- 1 tsp vanilla extract
- 1 1/4 cups (140 g) finely grated carrots about 2 medium carrots, freshly grated
- 1/2 cup (60 g) chopped walnuts or pecans optional
- 1/3 cup (45 g) raisins optional
Cream Cheese Frosting
- 4 oz (113 g) cream cheese softened
- 1/4 cup (57 g) unsalted butter softened
- 1 1/2 cups (180 g) powdered sugar sifted
- 1/2 tsp (0.5 tsp) vanilla extract
- pinch salt
Equipment
- 12-cup muffin tin
- muffin liners
- Whisk
- Mixing bowls
- Rubber spatula
- grater
- Wire rack
Instructions
- Preheat your oven to 350°F (177°C). Line a 12-cup muffin tin with liners.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl.
- In a large bowl, whisk oil, granulated sugar, and brown sugar until well combined. Beat in eggs one at a time, then stir in vanilla extract.
- Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined.
- Fold in grated carrots, and if desired, the nuts and raisins.
- Divide batter evenly among prepared liners, filling each about 2/3 full.
- Bake for 20–25 minutes, or until a toothpick inserted into the center of a cupcake comes out mostly clean.
- Cool in the pan for 5 minutes, then transfer cupcakes to a wire rack to cool completely before frosting.
- To make the cream cheese frosting: Beat softened cream cheese and butter together until smooth. Gradually add powdered sugar, mixing on low. Add vanilla and salt, then beat until fluffy.
- Frost cooled cupcakes with the cream cheese frosting. Garnish with crushed nuts or a dusting of cinnamon if desired.
Notes
You can store frosted cupcakes in an airtight container in the fridge for 4–5 days. Unfrosted cupcakes freeze well—wrap and freeze for up to 3 months. To refresh frosting, beat briefly if chilled. For different vibes, add orange zest or swap in mini chocolate chips.
Nutrition
Calories: 260kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 170mg | Potassium: 90mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1750IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg