Carrot Cake Cupcakes
Moist and flavorful carrot cake cupcakes topped with tangy cream cheese frosting. Perfect for any occasion and easier than making a full cake.
Equipment
- 1 Muffin Tin
- 12 Paper cupcake liners
- 2 Large mixing bowls
- 1 Whisk
- 1 Spatula
- 1 Grater or food processor for carrots
- 1 Measuring cups and spoons
- 1 Electric mixer or hand mixer
- 1 Cooling rack
- 1 Piping bag or offset spatula for frosting
Ingredients
For the Cupcakes
- 1 1/2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 1/2 teaspoons Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/4 teaspoon Ground ginger
- 1/2 cup Granulated sugar
- 1/2 cup Light brown sugar packed
- 2/3 cup Vegetable oil
- 2 large Eggs room temperature
- 1 teaspoon Vanilla extract
- 1 1/2 cups Finely grated carrots
- 1/2 cup Crushed pineapple drained, optional
- 1/2 cup Chopped walnuts
- 1/4 cup Shredded coconut optional
For the Cream Cheese Frosting
- 8 ounces Cream cheese softened
- 1/4 cup Butter softened
- 3 cups Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
- Preheat your oven to 350°F and line your muffin tin with paper liners.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a large bowl.
- Combine both sugars and oil in another bowl, whisking until well blended.
- Add eggs one at a time to the sugar mixture, whisking well after each addition.
- Stir in vanilla extract until everything smells wonderful.
- Add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Fold in grated carrots, drained pineapple if using, walnuts, and coconut until evenly distributed.
- Fill each cupcake liner about two-thirds full with batter.
- Bake for 20 to 25 minutes until a toothpick inserted in the center comes out clean.
- Remove from oven and let cupcakes cool in the pan for 5 minutes.
- Transfer cupcakes to a cooling rack and let them cool completely before frosting.
- Beat softened cream cheese and butter together until smooth and fluffy.
- Gradually add powdered sugar, beating on low speed to prevent a sugar cloud in your kitchen.
- Add vanilla extract and beat on high speed for 2 minutes until light and creamy.
- Frost cooled cupcakes using a piping bag or spreading with an offset spatula.
Notes
Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days. Unfrosted cupcakes can be frozen for up to 3 months. Pineapple is optional but adds extra moisture. For best results, use freshly grated carrots.