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Carrot Cake Cupcakes with Cream Cheese Frosting

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Warm, tender, and spiced, these Carrot Cake Cupcakes with Cream Cheese Frosting are a classic treat that feels homemade in every bite.

Ingredients

Scale
  • 1 and 1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup vegetable oil
  • 1 cup packed light or dark brown sugar
  • 2 large eggs
  • 1/3 cup unsweetened applesauce or sour cream or plain yogurt
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 cups peeled, shredded, and coarsely chopped carrots
  • 3/4 cup chopped walnuts or pecans (optional)
  • 8 ounces full-fat block cream cheese
  • 1/2 cup unsalted butter
  • 3 cups confectioners’ sugar
  • 1 teaspoon pure vanilla extract (for frosting)
  • 1/8 teaspoon salt (for frosting)
  • White chocolate carrot topper (optional)
  • Finely chopped walnuts or pecans (optional)

Instructions

  1. Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined.
  3. Mix wet ingredients: In another bowl, whisk together the vegetable oil, packed brown sugar, eggs, and your choice of applesauce or sour cream or plain yogurt, plus the vanilla extract, until smooth.
  4. Add the carrots: Fold the peeled, shredded, and coarsely chopped carrots into the wet mixture so they are evenly distributed.
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients and mix gently until just combined.
  6. Add nuts if desired: If using, gently fold in the chopped walnuts or pecans.
  7. Fill the prepared cupcake liners about 3/4 full with the batter.
  8. Bake for 21 to 23 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  10. Make the frosting: Beat the cream cheese and butter until smooth, then gradually add the confectioners’ sugar and beat in the vanilla extract and salt.
  11. Frost the cooled cupcakes with the cream cheese frosting. Decorate as desired.
  12. Store any leftovers in the refrigerator for up to 5 days.

Notes

For a crisper nut topping, toast walnuts or pecans lightly in a dry skillet before adding. Store in an airtight container.

Nutrition

Keywords: carrot cake, cupcakes, cream cheese frosting, dessert, baking

Find it online: https://easydessertideas.com/carrot-cake-cupcakes-cream-cheese-frosting/