Carrot Cake Cupcake Recipe
These moist and fluffy Carrot Cake Cupcakes are filled with warm spices, shredded carrots, and topped with a dreamy cream cheese frosting. Perfect for Easter or any spring celebration!
Equipment
- Muffin Tin
- Mixing Bowls
- Hand Mixer
Ingredients
Cupcakes
- 1 1/4 cups all-purpose flour sifted
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg optional
- 1/2 tsp salt
- 2 eggs room temperature
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1 cup finely grated carrots about 2 medium carrots
Frosting
- 4 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 1 cup powdered sugar sifted
- 1/2 tsp vanilla extract pure
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, beat eggs, oil, and sugar until well combined. Fold in grated carrots.
- Gradually mix the dry ingredients into the wet until just combined. Do not overmix.
- Divide batter evenly among the cupcake liners and bake for 18-20 minutes. Cool completely.
- For the frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until fluffy.
- Pipe or spread frosting over cooled cupcakes and serve!
Notes
Top with chopped walnuts or a sprinkle of cinnamon for extra flair!