Carrot Cake Cupcakes
Moist and delicious, these easy homemade cupcakes will be a hit!
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
For the carrot cake cupcakes:
- 1 2/3 cup oil
- 1 cup white sugar
- 1 cup brown sugar
- 6 eggs
- 1 Tablespoon vanilla
- 3 cups of flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 Tablespoon cinnamon
- 1 teaspoon nutmeg optional
- 1 lb carrots shredded - usually turns out to be about 2-3 large carrots. I use a fine mesh grater to make sure that the carrots don’t stand out when the cupcakes are baked!
For the cream cheese frosting:
- 8 oz package of cream cheese softened at room temperature
- 1/2 cup butter softened
- 2 cups powdered sugar
- 2 teaspoons vanilla
Preheat the oven to 350 degrees F.
Prepare cupcake pan by either oiling and flouring it, or lining with cupcake wrappers.
In a large bowl, blend the oil and sugars until you reach a light and fluffy consistency, about two minutes. Add in the eggs one at a time, as well as the vanilla. Set aside.
In a small bowl, stir together the dry ingredients: flour, baking soda, baking powder, cinnamon, and nutmeg. After you’ve mixed these together, add the dry mixture slowly to the oil-sugar mixture, and alternating the dry mixture with handfuls of the carrots.
Then, scrape the batter out of the bowl into the prepared cupcake pan.
Pop into the oven to bake for about 18 minutes, or until a toothpick inserted in the center comes out clean. Cool your cupcakes.
In a small bowl, blend together cream cheese, butter, powdered sugar, and vanilla.
Once cupcakes are completely cooled, frost and serve.