Carrot Cake Cupcakes
These carrot cake cupcakes are so good - soft, moist and delicious. This is the only carrot cake cupcake recipe you will ever need!
Servings: 18 cupcakes
Ingredients
For the Cupcakes:
- 1 ½ Cups all-purpose flour
- 1 Cup granulated sugar
- 1 ½ Teaspoons ground cinnamon
- 1 Teaspoon baking powder
- 1 Teaspoon baking soda
- ½ Teaspoon ground nutmeg
- ½ Teaspoon salt
- 2 eggs
- ½ Cup vegetable oil
- 1 Cup milk
- 1 Teaspoon vanilla extract
- 1½ Cups carrots shredded
- chopped nuts optional garnish
For the Frosting:
- 8 Ounces cream cheese at room temperature
- 1 Tablespoon milk
- ½ Teaspoon vanilla extract
- 4 to 5 Cups powdered sugar
Instructions
- Preheat the oven to 350 degrees F. Place 18 cupcake liners in muffin tins and set aside.
- In a medium mixing bowl, whisk together egg, vegetable oil, milk and vanilla. Mix in granulated sugar until dissolved.
- Slowly add in flour, baking powder, baking soda, cinnamon, nutmeg and salt until just combined. Fold in shredded carrots using a spatula.
- Fill each liner ¾ of the way with batter. Bake for 20 minutes or until a knife comes out clean. Remove from the oven and allow to cool completely.
- In a medium bowl cream together cream cheese, milk, vanilla and powdered sugar until smooth. Pipe on frosting or spread on with a knife. Top with chopped nuts if liked.
Notes
Adjust the carrot ratio: If you are using very finely grated carrots, you might find you need an extra half cup or so, as they tend to get lost in the batter.
Check they're done: These take about 20 minutes to cook but it depends on your oven. When a sharp knife inserted into a carrot cake cupcake comes out clean, you know they're done.
Let them cool completely: Trying to frost them before they're completely cooled is a recipe for disaster! Your frosting will melt and drip and be messy, so be patient and wait until they are cool.
Check they're done: These take about 20 minutes to cook but it depends on your oven. When a sharp knife inserted into a carrot cake cupcake comes out clean, you know they're done.
Let them cool completely: Trying to frost them before they're completely cooled is a recipe for disaster! Your frosting will melt and drip and be messy, so be patient and wait until they are cool.
Nutrition
Calories: 250kcal | Carbohydrates: 48g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 33mg | Sodium: 209mg | Potassium: 92mg | Fiber: 1g | Sugar: 39g | Vitamin A: 2001IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg
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