Description
Delightfully moist and flavorful carrot cake cupcakes topped with a rich and creamy homemade cream cheese frosting. These cupcakes offer the perfect balance of warm spices, sweet carrots, and crunchy walnuts, making them a hit for any occasion or dessert table.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated carrots
- ½ cup chopped walnuts (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cupcakes: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure easy removal and clean baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt for even distribution of leavening agents and spices.
- Combine wet ingredients: In a large bowl, beat the eggs and granulated sugar together until smooth and creamy. Then add the vegetable oil and vanilla extract, mixing until fully combined for a smooth batter.
- Incorporate dry ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined to avoid overmixing and ensure tender cupcakes.
- Add carrots and walnuts: Fold in the finely grated carrots and chopped walnuts evenly into the batter, adding moisture and texture to each cupcake.
- Fill muffin tin: Divide the batter evenly among the muffin cups, filling each about two-thirds full to allow room for rising during baking.
- Bake: Bake the cupcakes in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool: Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely to prevent sogginess before frosting.
- Prepare the Cream Cheese Frosting – Beat cream cheese and butter: In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy, forming the base for the frosting.
- Add powdered sugar: Gradually add the powdered sugar to the cream cheese mixture, beating continuously until the frosting becomes light and fluffy, perfect for spreading or piping.
- Mix in vanilla: Add the vanilla extract and beat until fully incorporated, enhancing the flavor of the frosting.
- Assemble the Cupcakes – Frost the cupcakes: Once the cupcakes have cooled completely, spread or pipe the cream cheese frosting onto each cupcake evenly for a luscious finish.
- Garnish: Optionally, garnish with additional chopped walnuts or a sprinkle of cinnamon for added texture and visual appeal.
Notes
- Ensure the cupcakes are completely cool before frosting to prevent the frosting from melting.
- Chopped walnuts are optional; you can substitute with pecans or omit for nut-free cupcakes.
- Use fresh grated carrots for the best texture and flavor; pre-shredded carrot packs may be too moist.
- For a dairy-free option, substitute cream cheese and butter with plant-based alternatives.
- Storage: Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
