Carrot Cake Cupcakes
What makes these cupcakes special is their moist carrot cake base. The grated carrots melt into the batter as they bake, keeping every bite soft and flavorful.
Equipment
- Muffin Tin
- Cupcake liners
- Mixing Bowls
- Grater or food processor
- Electric Mixer (or Hand Whisk)
- Measuring cups and spoons
- Spatula
- Cooling Rack
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup vegetable oil
- ¾ cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups grated carrots about 3 medium carrots
- ½ cup crushed pineapple drained (optional)
- ½ cup chopped walnuts or pecans optional
For the Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners.
- Lightly grease the liners with cooking spray if you want extra insurance against sticking.
- Pro Tip: Make sure the oven is fully preheated before baking—this ensures even rise and perfect moist carrot cake cupcakes.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together 1 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 ½ tsp cinnamon, and ½ tsp nutmeg.
- Set aside.
- Pro Tip: Sifting the flour and spices together helps avoid clumps and gives a smoother batter.
Step 3: Mix Wet Ingredients
- In a large bowl, combine ½ cup vegetable oil, ¾ cup granulated sugar, ½ cup brown sugar, 2 eggs, and 1 tsp vanilla extract.
- Use an electric mixer or whisk by hand until smooth and slightly fluffy.
- Pro Tip: Don’t overmix here—just blend until combined to keep the cupcakes tender.
Step 4: Combine Wet and Dry Ingredients
- Gradually add the dry mixture to the wet mixture, folding gently with a spatula until just combined.
- Fold in 2 cups grated carrots, ½ cup crushed pineapple (if using), and ½ cup chopped nuts (optional).
- Pro Tip: Folding gently preserves air in the batter, which helps the cupcakes stay light and moist.
Step 5: Fill the Cupcake Liners
- Divide the batter evenly among the 12 liners, filling each about ⅔ full.
- Tap the pan gently on the counter to remove any air bubbles.
Step 6: Bake the Cupcakes
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and let them cool in the pan for 5 minutes.
- Transfer to a cooling rack to cool completely before frosting.
- Pro Tip: Don’t frost warm cupcakes—the frosting will melt and slide off.
Step 7: Make the Frosting
- In a medium bowl, beat 8 oz softened cream cheese and ½ cup butter until smooth.
- Add 2 cups powdered sugar gradually and 1 tsp vanilla extract.
- Beat until creamy and fluffy.
- Pro Tip: Scrape down the sides of the bowl to ensure even mixing and smooth frosting.
Step 8: Frost the Cupcakes
- Use a spatula or piping bag to frost cooled cupcakes.
- Top with a sprinkle of chopped nuts or a light dusting of cinnamon for extra flair.
Notes
Nutritional Value (Per Cupcake – Approximate)
- Calories: 280–320 kcal
- Carbohydrates: 38g
- Protein: 4g
- Fat: 14g
- Saturated Fat: 6g
- Sugar: 26g
- Fiber: 1.5g
- Cholesterol: 55mg
- Sodium: 210mg