Description
Deliciously moist carrot cake cupcakes topped with a rich and creamy homemade cream cheese frosting. These cupcakes feature warm spices, grated carrots, and optional crunchy walnuts, perfect for a delightful dessert or festive occasion.
Ingredients
Scale
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated carrots
- ½ cup chopped walnuts (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cupcakes: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure easy removal of cupcakes after baking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt to evenly distribute the leavening agents and spices.
- Combine wet ingredients: In a large bowl, beat the eggs and granulated sugar until smooth and slightly thickened. Then, add the vegetable oil and vanilla extract, mixing well until fully incorporated.
- Incorporate dry ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined to avoid overmixing which can make the cupcakes tough.
- Add carrots and walnuts: Fold in the finely grated carrots and chopped walnuts, if using, ensuring they are evenly dispersed throughout the batter for texture and flavor.
- Fill muffin tin: Divide the batter evenly among the muffin cups, filling each about two-thirds full to allow room for rising during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating doneness.
- Cool: Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting to prevent melting the frosting.
- Prepare the Cream Cheese Frosting – Beat cream cheese and butter: In a medium bowl, beat the softened cream cheese and unsalted butter together until the mixture is smooth and creamy, ensuring a lump-free frosting base.
- Add powdered sugar: Gradually add the powdered sugar, beating continuously until the frosting becomes light, fluffy, and holds soft peaks.
- Mix in vanilla: Add the vanilla extract and beat again until fully incorporated for enhanced flavor.
- Assemble the Cupcakes – Frost the cupcakes: Once the cupcakes have completely cooled, use a spatula or piping bag to spread or pipe the cream cheese frosting evenly over each cupcake.
- Garnish: Optionally, garnish each cupcake with additional chopped walnuts or a light sprinkle of cinnamon for extra texture and visual appeal.
Notes
- For a nut-free option, omit the walnuts entirely.
- Make sure the cupcakes are completely cooled before frosting to prevent the frosting from melting.
- Grating the carrots finely helps them blend well and keeps the cupcake texture moist and tender.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring cupcakes to room temperature before serving for the best flavor and texture.
