Description
These Carrot Cupcakes with Cream Cheese Frosting are moist, warmly spiced, and perfectly portioned. A nostalgic yet easy dessert with rich cream cheese frosting that pays homage to classic carrot cake traditions.
Ingredients
For the Cupcakes:
- 1¾ cups all-purpose flour (or 1½ cups all-purpose + ¼ cup whole wheat flour)
- 1½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup granulated sugar
- ¾ cup vegetable oil
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- ½ cup chopped walnuts (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. Whisk together flour, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk sugar and oil until well combined. Beat in eggs one at a time, then add vanilla.
4. Gradually fold dry ingredients into wet mixture until just combined.
5. Stir in grated carrots and walnuts.
6. Divide batter among liners and bake for 20–22 minutes. Let cool 10 minutes in pan, then fully on wire rack.
7. Beat cream cheese and butter until fluffy. Add powdered sugar, vanilla, and salt; beat until smooth.
8. Frost cooled cupcakes using piping bag or spatula.
Notes
- Use freshly grated carrots for the best moisture and flavor.
- You can substitute coconut oil or applesauce for the vegetable oil.
- Frosting can be made a day ahead and stored in the fridge.
- Garnish with toasted nuts or candied carrots for extra flair.
- Store frosted cupcakes in the fridge and bring to room temperature before serving.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 385
- Sugar: 48g
- Sodium: 285mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Keywords: carrot cupcakes, cream cheese frosting, Easter dessert, Southern baking