Perfect Carrot Cake Cupcakes
🥕 Ingredients
For the Cupcakes:
1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger (optional)
2 large eggs
1/2 cup vegetable oil
1/2 cup granulated sugar
1/4 cup brown sugar
1 tsp vanilla extract
1 1/2 cups grated carrots (about 2–3 medium carrots)
1/2 cup crushed pineapple, drained
1/4 cup chopped walnuts or pecans (optional)
1/4 cup shredded coconut (optional)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
👩🍳 Instructions
1. Make the Cupcakes:
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking soda, baking powder, salt, and spices.
In a separate bowl, whisk eggs, oil, sugars, and vanilla until smooth.
Stir in grated carrots, pineapple, and any optional add-ins.
Fold in the dry ingredients until just combined.
Divide batter evenly into liners (about 2/3 full).
Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
Let cool completely.
2. Make the Frosting:
Beat cream cheese and butter until smooth and creamy.
Add powdered sugar gradually, then mix in vanilla.
Pipe or spread over cooled cupcakes.
✨ Tips:
Add raisins or more spices for extra flair!
Garnish with a sprinkle of chopped nuts or a tiny carrot decoration 🥕