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Easy Carrot Cake Cupcakes

Easy Carrot Cake Cupcakes

These Easy Carrot Cake Cupcakes are moist, simple to make, and topped with delicious cream cheese frosting.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 336 kcal

Equipment

  • Muffin Pan
  • Mixing Bowls
  • electric mixer
  • spatula
  • measuring cups
  • measuring spoons

Ingredients
  

For Cupcakes

  • 1.25 cups all-purpose flour spooned and leveled
  • 1 teaspoon baking soda important to level the teaspoon
  • 0.25 teaspoon fine sea salt
  • 0.75 teaspoon ground cinnamon
  • 0.25 teaspoon ground ginger optional
  • 0.25 teaspoon ground cardamom optional
  • 0.125 teaspoon freshly grated nutmeg optional
  • 0.5 cups canola or other vegetable oil
  • 0.5 cups granulated sugar
  • 0.5 cups light or dark brown sugar lightly packed
  • 1 teaspoon vanilla extract
  • 2 large eggs at room temperature
  • 1.5 cups grated peeled carrots 2 to 3 medium carrots
  • 0.25 cups coarsely chopped pecans optional
  • 0.25 cups raisins optional

For Cream Cheese Frosting

  • 4 ounces full-fat block cream cheese softened to room temperature
  • 2 tablespoons unsalted butter softened to room temperature
  • 0.5 teaspoon vanilla extract
  • 1 pinch fine sea salt
  • 1.5 cups powdered sugar plus more as needed
  • 1 pinch ground cinnamon or ground cardamom, optional
  • 0.25 cups coarsely chopped pecans optional

Instructions
 

Cupcake Preparation

  • Position a rack in the middle of the oven. Preheat the oven to 350°F (176°C). Line a 12-cup muffin pan with cupcake liners.
  • In a medium bowl, whisk flour, baking soda, salt, cinnamon, ginger, cardamom, and nutmeg until well blended.
  • In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.
  • Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots, nuts, and raisins.
  • Divide the batter between the prepared muffin cups, filling about ¾ of the way to the top. Bake until the tops of the cupcakes are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 20 to 25 minutes. Cool cupcakes in the pan for 5 minutes, then transfer them to a cooling rack and cool them completely before frosting.

Frosting Preparation

  • In a large bowl, beat the cream cheese, butter, vanilla, and salt with a handheld electric mixer on medium speed until very creamy, about 2 minutes.
  • For the creamiest frosting, sift the powdered sugar or whisk until most large lumps are gone. Beat in the powdered sugar, a ¼ cup at a time, until fluffy. Add an additional ¼ cup to ½ cup of powdered sugar for a thicker frosting.
  • For a spiced frosting, beat in a pinch of ground cinnamon or cardamom.
  • Frost the cooled cupcakes and, if you’d like, top with coarsely chopped pecans.

Notes

For best results, measure flour accurately, and use fresh baking soda. Any leftover frosting can be stored in an airtight container in the fridge for a few days or in the freezer for a few months.

Nutrition

Serving: 1cupcakeCalories: 336kcalCarbohydrates: 43.5gProtein: 3.8gFat: 17.1gSaturated Fat: 5.2gCholesterol: 50.7mgSodium: 220.7mgFiber: 0.8gSugar: 32.2g
Keyword Baking, carrot cake, cream cheese frosting, cupcakes, dessert, easy carrot cake cupcakes
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