Carrot Cake Cupcakes
Moist and delicious, these easy homemade carrot cake cupcakes are full of warm spices and topped with tangy cream cheese frosting.
Servings: 24
Calories: 395kcal
Ingredients
Carrot Cake Cupcakes
- 1¾ cups vegetable oil
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 6 eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1¼ pounds carrots finely shredded, will be about 5 full size carrots
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F. Line the cupcake pan with cupcake liners and set it aside.
- Using a stand mixer or a large mixing bowl and a handheld mixer at medium speed, beat together the vegetable oil, sugars, and vanilla extract just until combined.
- Reduce the mixer speed to low and add the eggs 1 at a time, mixing well after each egg.
- In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, nutmeg, and ground cinnamon.
- Keeping the mixer speed at low, slowly add the flour mixture to the wet ingredients. Increase the mixer speed to medium-low and mix well to incorporate.
- Add the finely shredded carrots and mix until the carrots are completely incorporated.
- Fill the cupcake liner ⅔ full.
- Place on the middle rack in your oven and bake for 14 to 16 minutes, or until the tops of the cupcakes spring back when touched. Allow the cupcakes to cool completely.
- Using a stand mixer, or a medium mixing bowl and a handheld mixer at medium-high speed, cream together the cream cheese and butter for 1 to 1½ minutes.
- Reduce the mixer speed to low, add the powdered sugar and vanilla extract. Once the powdered sugar is just incorporated, increase the mixer speed to medium-high and continue mixing for 1 minute and the mixture is smooth.
- Once the cupcakes are completely cooled, frost the cupcakes.
- Garnish with crunchy walnuts, optional.
Video
Notes
- Grate your fresh carrots either using a fine mesh grater or a food processor with a grater attachment.
- Using an ice cream scoop is a great way to measure your cupcake batter into the paper liners and the easiest way to minimize the mess.
- Make sure your cream cheese is at room temperature so you don't end up with lumps in your frosting.
Nutrition
Calories: 395kcal | Carbohydrates: 42g | Protein: 4g | Fat: 24g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 157mg | Potassium: 154mg | Fiber: 1g | Sugar: 29g | Vitamin A: 4252IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg