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Carrot Cake Cupcakes
Yield: 14 cupcakes
Moist, tender carrot cupcakes flavored with cinnamon and nutmeg, swirled with sweet and tangy cream cheese frosting.
Equipment
- Stand mixer fitted with a whisk attachment or electric hand mixer
- Food processor or hand grater
Ingredients
Carrot Cake Cupcakes
- 1 ¼ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- 1 egg room temperature
- ¾ cup milk room temperature
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup finely shredded carrots
Cream Cheese Frosting
- 1 cup unsalted butter room temperature
- 4 oz. cream cheese room temperature
- 3 ½ cups powdered sugar
- 2 tsp vanilla extract
- ½ tsp salt
Instructions
Carrot Cake Cupcakes
- Preheat oven to 350° F. Line a cupcake pans with 15 cupcake liners.
- In a mixing bowl, combine all-purpose flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg. Whisk to combine.
- Add in room temperature egg, milk, oil, and vanilla extract. Whisk until the ingredients are combined. Do not overmix.
- Fold in the finely shredded carrots until well dispersed throughout the batter.
- Fill cupcake liners ¾ full. Use a large cookie scoop for easy portioning!
- Bake for approximately 20 minutes until the cupcakes bounce back when gently touched.
- Remove from the oven and cool in the pan for 5 minutes. Remove the cupcakes from the pan and cool completely.
Cream Cheese Frosting
- In a mixing bowl or bowl of a stand mixer, combine butter and cream cheese. Whip on medium high with an electric hand mixer or stand mixer until light and creamy.
- Add in half of the powdered sugar and mix on low speed until combined. Add in remaining half of the sugar and continue to mix on low until well combined.
- Add vanilla extract and salt. Mix on low speed until the ingredients are fully combined.
- Turn the mixer on high speed and whip for approximately 5 minutes until the frosting is light and fluffy.
- Spread or pipe onto the cooled cupcakes. For these cupcakes, I used a Wilton 1M tip.
Notes
Carrot cake cupcakes can be stored in an airtight container in the refrigerator for up to 5 days! The cupcakes are best enjoyed at room temperature, so remove from the refrigerator about an hour before serving.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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