Carrot Cake Cupcakes

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Soft, perfectly spiced carrot cake cupcakes with warm cinnamon and classic cozy flavor in every bite.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 20

Cooling time 1

Total Time 1 40

Servings cupcakes

Calories 484

Author Kim

Ingredients

1 ⅓ cups (166g) all-purpose flour spoon and leveled
¾ teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
½ cup (120ml) vegetable oil
⅔ cup (150g) packed brown sugar
⅓ cup (65g) granulated sugar
2 large eggs at room temperature
¼ cup (60g) sour cream or Greek yogurt at room temperature
¼ cup (59ml) whole milk at room temperature
2 teaspoons vanilla extract
1 ½ cups (200g) peeled, finely shredded, and coarsely chopped carrots about 3 large carrots
⅔ cup (77g) chopped walnuts or pecans optional

Cream Cheese Frosting

8 ounces (224g) full-fat block cream cheese softened to room temperature
1/2 cup (8 Tbsp; 113g) unsalted butter softened to room temperature
3 cups (360g) powdered sugar
1 teaspoon pure vanilla extract
1/8 teaspoon salt
optional garnish: candy carrot topper and/or finely chopped walnuts or pecans

Instructions

Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
In a large bowl, whisk together the 1 ⅓ cups (166g) all-purpose flour, ¾ teaspoon baking powder, ¾ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon ginger, and ¼ teaspoon nutmeg. Set aside.
In a separate bowl, whisk the ½ cup (120ml) vegetable oil, ⅔ cup (150g) packed brown sugar, ⅓ cup (65g) granulated sugar, 2 large eggs, ¼ cup (60g) sour cream or Greek yogurt, ¼ cup (59ml) whole milk and 2 teaspoons vanilla extract until smooth, then stir in the 1 ½ cups (200g) peeled, finely shredded, and coarsely chopped carrots. Add the wet ingredients to the dry ingredients and gently fold or whisk until fully combined. The batter will be slightly thick. Gently stir in the ⅔ cup (77g) chopped walnuts or pecans if using.
Spoon the batter into the prepared liners, filling each about ¾ full to prevent overflow. Bake for 20–23 minutes, or until a toothpick inserted in the center comes out clean. For mini cupcakes (about 30), bake for 12–13 minutes at the same temperature. Let the cupcakes cool completely before frosting.
To make the frosting, beat the 8 ounces (224g) full-fat block cream cheese and 1/2 cup (8 Tbsp; 113g) unsalted butter together in a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment until smooth and creamy. Add the 3 cups (360g) powdered sugar, 1 teaspoon pure vanilla extract, and 1/8 teaspoon salt. Beat on low speed for 30 seconds, then increase to high speed and beat for about 2 minutes. Cover and refrigerate the frosting while the cupcakes cool. This is especially helpful if you plan to pipe it, as chilled cream cheese frosting holds its shape better.
Frost the cooled cupcakes and add any garnishes you like. I used an Ateco 808 piping tip and finished the swirl with a small icing spatula, but any decorating style works. Store leftover cupcakes covered in the refrigerator for up to 5 days. A cupcake carrier works great for storing and transporting decorated cupcakes.

Notes

Grate your own carrots: Skip the pre-shredded bags, fresh carrots add more moisture and flavor. A box grater or food processor attachment makes the job fast and easy.

Frosting: If you plan to frost your cupcakes with a thin layer of frosting, then feel free to divide the frosting recipe in half.

Make-ahead & freezing tips: The cupcakes can be baked up to 1 day ahead and stored, covered, at room temperature or in the fridge. The frosting can also be made a day in advance and kept covered in the refrigerator. If it firms up after chilling, simply beat it with a mixer for about a minute to make it smooth and spreadable again. Both frosted and unfrosted cupcakes freeze well for up to 2–3 months. Thaw overnight in the refrigerator before serving.

Nutrition: Details provided are an estimate only and based on 1 cupcake, assuming the recipe yields 12 uniform cupcakes and all the frosting is used.

Nutrition