Description
Deliciously moist carrot cake cupcakes topped with rich cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups (180g) all-purpose flour, spooned and leveled
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120ml) neutral oil (vegetable or avocado oil)
- 1 ½ cups (165g) carrots, medium-shred, packed
- ½ cup (60g) walnuts or pecans, roughly chopped
- 1 teaspoon (4g) baking powder
- ½ teaspoon (3g) baking soda
- ¼ teaspoon (1.5g) fine sea salt
- 8 oz (226g) full-fat block cream cheese, softened to room temperature
- 4 tablespoons (57g) unsalted butter, softened to room temperature
- 2 cups (240g) powdered sugar, sifted
- ¼ cup (30g) walnuts or pecans, roughly chopped (for garnish)
- Small pinch of medium-shred carrot strands (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin pan with paper liners.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl for about 30 seconds.
- Mix granulated sugar, eggs, and oil in a large bowl for about 60 seconds until glossy.
- Fold the dry ingredients into the wet ingredients until no dry flour remains.
- Gently fold in the shredded carrots and chopped nuts.
- Divide the batter evenly among the muffin liners, filling each about three-quarters full.
- Bake for 20 to 22 minutes, checking for doneness with a toothpick.
- Cool the cupcakes in the pan for about 5 minutes before transferring to a wire rack to cool completely.
- Beat the cream cheese and butter together on medium speed until smooth.
- Add sifted powdered sugar gradually and beat until thick and glossy.
- Pipe the cream cheese frosting onto completely cooled cupcakes.
- Top with chopped nuts and, if desired, some carrot strands for garnish.
Notes
These cupcakes are best served at room temperature and can be stored in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
Keywords: carrot cake, cupcakes, cream cheese frosting, dessert