Carrot Cupcakes with Frosting (Printable)
Moist spiced carrot cupcakes topped with silky cream cheese frosting for a delightful treat.
# What You Need:
→ Cupcake Batter
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
08 - 2/3 cup granulated sugar
09 - 1/3 cup packed brown sugar
10 - 2/3 cup vegetable oil
11 - 2 large eggs
12 - 1 teaspoon vanilla extract
13 - 1 1/2 cups finely grated carrots (about 2 medium)
14 - 1/2 cup chopped walnuts or pecans (optional)
15 - 1/3 cup raisins (optional)
→ Cream Cheese Frosting
16 - 8 ounces cream cheese, softened
17 - 1/4 cup unsalted butter, softened
18 - 1 1/2 cups powdered sugar, sifted
19 - 1 teaspoon vanilla extract
20 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
03 - In a large bowl, beat granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth and well incorporated.
04 - Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
05 - Stir in grated carrots along with nuts and raisins if using.
06 - Divide batter evenly among cupcake liners, filling each about 3/4 full. Bake for 20–22 minutes or until a toothpick inserted comes out clean.
07 - Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
08 - Beat cream cheese and butter together until creamy. Add powdered sugar, vanilla, and salt. Beat until smooth and fluffy.
09 - Once cupcakes are completely cool, frost generously with the cream cheese frosting.
# Expert Tips:
01 -
- The texture is impossibly moist without being heavy or dense like some carrot cakes can be
- That cream cheese frosting to cupcake ratio is basically dessert perfection
- They actually taste better the next day if you can resist eating them all immediately
02 -
- Wait until cupcakes are completely cool before frosting or your cream cheese will melt right off
- Room temperature ingredients mix together seamlessly so set everything out about an hour ahead
03 -
- Grate your carrots by hand instead of buying pre grated which can be dry and flavorless
- Let the frosted cupcakes chill in the fridge for 30 minutes to set the frosting perfectly