Best Carrot Cake Cupcakes
Ingredients:
For the Carrot Cake Cupcakes:
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
2 large eggs, room temperature
½ cup granulated sugar
½ cup packed light brown sugar
½ cup vegetable oil or canola oil
1 teaspoon vanilla extract
1 (8.25 ounce) can crushed pineapple (do not drain)
1 ½ cups peeled and finely grated carrots
1 cup chopped walnuts (optional)
For the Cream Cheese Frosting:
8 ounces cream cheese, softened
½ cup unsalted butter, softened
1 teaspoon vanilla extract
3½ - 4 cups powdered sugar
Instructions:
Prepare the Oven and Muffin Tin:
Preheat your oven to 350°F (175°C). Line a standard 12-count muffin tin with paper liners.
Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger. Set aside.
Combine the Wet Ingredients:
In a large bowl, beat the eggs, granulated sugar, and brown sugar until well combined. Stir in the oil, vanilla extract, crushed pineapple (with juice), grated carrots, and chopped walnuts (if using).
Mix the Batter:
Add the dry ingredients to the wet ingredients and stir just until combined and evenly moistened. Be careful not to overmix.
Fill and Bake:
Fill the cupcake liners about four-fifths full with batter. Bake in the preheated oven for 25-27 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow the cupcakes to cool completely on wire racks before frosting.
Make the Cream Cheese Frosting:
Using a stand mixer with a paddle attachment or a handheld mixer, beat the softened cream cheese and butter until smooth and creamy. Add the vanilla extract and beat just until incorporated. Gradually add the powdered sugar and beat on medium speed until the frosting is creamy and smooth. Add enough powdered sugar to make it thick enough to pipe.
Frost the Cupcakes:
Spoon the frosting into a piping bag and pipe it onto the completely cooled cupcakes. If desired, sprinkle with additional chopped walnuts.
Notes:
This recipe makes 12 cupcakes.
Preheat your oven and place the cupcakes on the middle rack for even baking.
Use cupcake liners to prevent sticking.
Peel and finely grate your carrots using a box grater. A small grater blade works best for cupcakes.
Other nuts can be substituted or added, such as pecans, hazelnuts, almonds, pistachios, or macadamia nuts. For a nut-free option, try adding raisins.
Soften the cream cheese and butter in advance for smoother frosting.
If you prefer not to pipe the frosting, you can halve the frosting ingredients as you won’t need as much.
Store the cupcakes in an airtight container in the fridge for up to 4 days.
Kcal: Approximately 350 kcal per serving | Servings: 12 cupcakes