Ingredients
Scale
Carrot Cake Cupcakes
- 1 ¼ cup (156 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ pound (about 2 cups) shredded carrots
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) packed light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ⅔ cup (160 g) vegetable oil, or canola oil
Cream Cheese Frosting
- 1 cup (225 g or 8 oz block) cream cheese, softened, but still cool
- ¼ cup (57 g or 1/2 stick) unsalted butter, softened, but still cool
- 1 cup (120 g) confectioners’ sugar, sifted
- ½ teaspoon pure vanilla extract
Instructions
- Prep the oven and tins: Start by preheating your oven to 350°F and lining your muffin tin with paper liners. This gives you time to mix the batter without rushing.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures your spices and leavening agents are evenly distributed.
- Combine the wet ingredients: In a separate bowl, beat together the sugars and oil until smooth. Add the eggs and vanilla, mixing until just combined.
- Bring it all together: Slowly add the dry ingredients to the wet mixture, keeping the mixer on low to avoid overmixing (and flour clouds!). Stir in the shredded carrots by hand.
- Fill the liners: Using your trusty ice cream scoop, fill each cupcake liner about two-thirds full. This ensures even baking without overflowing.
- Bake: Pop them in the oven for 20-22 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean or with just a few crumbs.
- Cool completely: Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack. Frosting warm cupcakes = melted mess, so patience is key!
- Make the frosting: Beat the cream cheese and butter until smooth, then mix in the vanilla and confectioners’ sugar. Keep it at low speed to avoid a sugar explosion!
Notes
Serving and presentation ideas
For a party-worthy display, arrange the cupcakes on a tiered stand and sprinkle with a touch of ground cinnamon or shredded carrot for garnish. If you’re hosting brunch, pair them with fresh fruit and tea for a light yet indulgent treat. For extra flair, you can toast some chopped nuts and sprinkle them on top of the frosting.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert