Description
Homemade carrot cake cupcakes bring warmth and comfort to dessert tables with their rich spiced flavor and creamy cream cheese frosting. Delightful bites of moist cake loaded with grated carrots promise a perfect sweet treat you’ll crave again and again.
Ingredients
Scale
Cake Ingredients:
- 1 1/4 cups (156 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- 2 large eggs, room temperature
- 2/3 cup (160 g) vegetable oil, or canola oil
- 1/2 pound (about 2 cups) shredded carrots
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
Frosting Ingredients:
- 1 cup (225 g or 8 oz block) cream cheese, softened, but still cool
- 1/4 cup (57 g or 1/2 stick) unsalted butter, softened, but still cool
- 1 cup (120 g) confectioners sugar, sifted
- 1/2 teaspoon pure vanilla extract
Instructions
- Prepare the oven at 350°F and arrange paper liners in a muffin tin. You’ll need space for 14 cupcakes, potentially requiring two baking sessions.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl to ensure even distribution of spices and leavening agents.
- In a mixer, combine granulated sugar, brown sugar, and vegetable oil until well blended. The mixture will appear slightly grainy.
- Incorporate eggs and vanilla extract into the sugar mixture, beating until smooth and creamy.
- Gradually add dry ingredients to the wet mixture on low speed, mixing just until combined to prevent dense cupcakes.
- Gently fold shredded carrots into the batter, creating a vibrant orange-speckled mixture.
- Fill cupcake liners two-thirds full using an ice cream scoop or spoon.
- Bake for 20-22 minutes until a toothpick comes out with minimal crumbs.
- Allow cupcakes to rest in the pan for 5 minutes, then transfer to a wire rack for complete cooling.
- Prepare frosting by beating cream cheese and butter until smooth and creamy.
- Mix in vanilla extract, then gradually add sifted confectioners’ sugar on low speed until light and fluffy.
- Pipe frosting onto completely cooled cupcakes using preferred decorating technique.
- Optionally dust with ground cinnamon for added flavor and visual appeal.
- Serve at room temperature and enjoy the delightful carrot cake cupcakes.
Notes
- Swap out vegetable oil for applesauce or mashed bananas to reduce fat content and add natural sweetness.
- Grate carrots finely to distribute moisture evenly and prevent dry spots in the cupcakes.
- Consider adding chopped walnuts or pecans for extra crunch and nutty flavor without compromising the cake’s soft interior.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg