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Delicious carrot cake cupcakes with creamy frosting on top

Carrot Cake Cupcakes

Bright, spiced, and impossibly moist, these Carrot Cake Cupcakes are a perfect treat that delivers classic carrot cake flavor in a convenient cupcake form.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Use fresh, sifted flour.
  • 1 teaspoon baking powder Ensure it's fresh for best results.
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
Wet Ingredients
  • 0.5 cups vegetable oil Use a neutral oil like canola or sunflower.
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups grated carrots Freshly grated for moisture.
  • 0.5 cups chopped walnuts or pecans Optional, can add texture.
Frosting Ingredients
  • 8 oz cream cheese, softened Buy block-style cream cheese.
  • 0.25 cups unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract For frosting.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly distributed.
  3. In another bowl, whisk the oil and sugar until combined, then add the eggs one at a time and whisk in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients and stir until just combined, then fold in the grated carrots and nuts if using.
  5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  6. Bake for 18–20 minutes until a toothpick inserted comes out clean.
  7. Let cupcakes cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.
  8. For the frosting, beat cream cheese and butter until smooth, gradually adding powdered sugar and vanilla extract.
  9. Frost the cooled cupcakes and garnish with chopped nuts or cinnamon if desired.

Notes

Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days.