Carrot Cake Cupcake Recipe
These moist carrot cake cupcakes are perfectly spiced with cinnamon and loaded with freshly grated carrots. Topped with creamy cream cheese frosting, they’re ideal for any occasion from birthday parties to afternoon tea.
Ingredients
- For the Cupcakes:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- ¾ cup vegetable oil
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots about 3-4 medium carrots
- ½ cup crushed pineapple drained (optional)
- ½ cup chopped walnuts or pecans optional
- ⅓ cup raisins optional
- For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
- Whisk together all dry ingredients in a large bowl.
- In another bowl, whisk oil, eggs, and vanilla until smooth.
- Gently mix wet ingredients into dry ingredients until just combined.
- Fold in grated carrots and optional pineapple, nuts, and raisins.
- Fill liners ⅔ full and bake 18–22 minutes, until a toothpick comes out clean.
- Cool 5 minutes in pan, then transfer to a wire rack to cool completely.
- Beat cream cheese and butter until smooth; add powdered sugar, vanilla, and salt and beat until fluffy.
- Frost cooled cupcakes, garnish if desired, and serve or store airtight.
Tried this recipe?Let us know how it was!