Carrot Cake Cupcakes with Cream Cheese Frosting 🧁✨
Ingredients
For the Carrot Cake Cupcakes:
1 ¼ cups (160g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger (optional, for extra warmth)
½ cup (120ml) vegetable oil (or melted butter)
½ cup (100g) brown sugar, packed
¼ cup (50g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 ½ cups (150g) grated carrots
½ cup (60g) chopped walnuts or pecans (optional)
⅓ cup (50g) raisins (optional)
For the Cream Cheese Frosting:
8 oz (226g) cream cheese, softened
½ cup (113g) unsalted butter, softened
2 cups (240g) powdered sugar
1 teaspoon vanilla extract
Instructions
Step 1: Make the Carrot Cake Cupcakes
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
In a large bowl, whisk together oil, brown sugar, granulated sugar, eggs, and vanilla extract until well combined.
Gradually add the dry ingredients into the wet mixture, mixing until just combined.
Fold in the grated carrots, nuts, and raisins (if using).
Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Let cupcakes cool completely before frosting.
Step 2: Make the Cream Cheese Frosting
In a large bowl, beat cream cheese and butter together until smooth and creamy.
Gradually add powdered sugar, beating on low until combined.
Mix in vanilla extract and beat on high speed for 2 minutes until light and fluffy.
Step 3: Frost & Decorate
Pipe or spread the cream cheese frosting onto cooled cupcakes.
Optional Garnish: Sprinkle with chopped walnuts, shredded coconut, or a dusting of cinnamon.
Enjoy Your Moist & Flavorful Carrot Cake Cupcakes! 🥕🧁