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Carrot Cake Cupcakes

These Carrot Cake Cupcakes are a delightful treat! Moist, spiced, and topped with cream cheese frosting, they're perfect for any occasion.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, Carrot Cake, Cupcakes, Easy
Servings: 12 servings

Ingredients

For the Cupcakes:

  • 1 cup all-purpose flour spooned and leveled
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/2 cup brown sugar
  • 1/2 cup cane sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups finely grated carrots (about 6 ounces)
  • Cream cheese frosting or vegan frosting for topping
  • Crushed pecans or walnuts for topping (optional)

Instructions

  • Step 1: Preheat the Oven - Start by preheating your oven to 350°F (175°C). This ensures that your cupcakes bake evenly and rise beautifully.
  • Step 2: Prepare the Cupcake Pan - Line a standard cupcake pan with cupcake liners. This will help your cupcakes come out cleanly and make for easy serving.
  • Step 3: Mix Dry Ingredients - In a large mixing bowl, whisk together the all-purpose flour, baking powder, cinnamon, sea salt, baking soda, ground ginger, and nutmeg.
  • Step 4: Combine Wet Ingredients - In a separate bowl, mix the brown sugar, cane sugar, and vegetable oil until well combined. Add the eggs, milk, and vanilla extract, whisking until smooth.
  • Step 5: Combine Wet and Dry Mixtures - Slowly add the wet ingredients to the dry ingredients, stirring gently until just combined.
  • Step 6: Fold in the Carrots - Gently fold in the finely grated carrots, ensuring they are evenly distributed throughout the batter.
  • Step 7: Fill the Cupcake Liners - Using a scoop or spoon, fill each cupcake liner about two-thirds full with the batter.
  • Step 8: Bake - Place the cupcake pan into the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Step 9: Cool - Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
  • Step 10: Frost and Serve - Once the cupcakes are completely cool, top them with your favorite frosting and sprinkle with crushed nuts.

Equipment

  • Mixing Bowls
  • Whisk
  • Cupcake liners
  • Electric Mixer
  • Cupcake Pan
  • Grater

Notes

  • For a healthier option, substitute half of the vegetable oil with unsweetened applesauce.
  • Add raisins or pineapple for an extra layer of sweetness and texture.
  • Store cupcakes in an airtight container for up to 2 days at room temperature.