Description
Delight in these moist and flavorful Carrot Cake Cupcakes, packed with shredded carrots and crunchy pecans, topped with a rich and creamy cream cheese frosting. Perfectly spiced with cinnamon, nutmeg, and ginger, these cupcakes bring all the classic tastes of carrot cake into a convenient, individual portion ideal for gatherings or a sweet treat any day.
Ingredients
Dry Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ¾ tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- ½ tsp cinnamon
- ¼ tsp nutmeg
Wet Ingredients for Cupcakes
- ¾ cups vegetable oil
- 2 large eggs, room temperature
- 1 ½ tsp pure vanilla extract
- 2 Tbsp whole milk
- 1 ½ cups carrots, peeled and shredded
- 1 cup pecans, chopped
Frosting Ingredients
- ½ cup unsalted butter, room temperature
- 8 oz block cream cheese, room temperature
- 3 tsp pure vanilla extract
- 4 cups powdered sugar
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and line a 12-count muffin pan with cupcake liners to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a large bowl of a stand mixer, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, salt, ground ginger, cinnamon, and nutmeg until evenly combined, creating a uniform spice blend.
- Add Wet Ingredients to Batter: Using the stand mixer, slowly incorporate the vegetable oil and eggs, adding eggs one at a time while scraping the bowl sides frequently to ensure complete mixing. Stir in the vanilla extract and whole milk until the batter is smooth and well combined.
- Fold in Carrots and Pecans: Gently fold the shredded carrots and chopped pecans into the batter, distributing them evenly without overmixing to maintain texture.
- Fill Cupcake Liners: Spoon the batter into each cupcake liner, filling them about two-thirds to three-quarters full to allow room for rising during baking.
- Bake the Cupcakes: Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean. Remove and let the cupcakes cool completely before frosting.
- Prepare the Frosting: In a clean stand mixer bowl, beat the unsalted butter and cream cheese together until smooth and creamy with no lumps. Add vanilla extract and mix thoroughly. Gradually add powdered sugar, mixing continuously until the frosting is smooth and fluffy.
- Frost the Cupcakes: Once cupcakes are fully cooled, frost them using a piping bag for decorative presentation or a butter knife for a simple spread. Serve and enjoy!
Notes
- Make sure all ingredients, especially eggs, butter, and cream cheese, are at room temperature for best mixing results.
- Shred carrots finely to ensure even moistness and texture in the cupcakes.
- Use fresh spices to maximize flavor impact.
- For nut-free option, omit pecans or replace with seeds like sunflower seeds.
- Store cupcakes refrigerated after frosting and bring to room temperature before serving for best flavor.
