Description
These Easy Carrot Cake Cupcakes combine tender, moist carrot cake with a luscious cream cheese frosting. Spiced with cinnamon and optional warming spices, they feature grated carrots, optional nuts and raisins, making a delightful treat perfect for any occasion.
Ingredients
Cake Ingredients
- 1¼ cups (160g) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground ginger (optional)
- ¼ teaspoon ground cardamom (optional)
- ⅛ teaspoon freshly grated nutmeg (optional)
- ½ cup (118ml) canola or vegetable oil
- ½ cup (100g) granulated sugar
- ½ cup (105g) packed light or dark brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1½ cups (150g) grated peeled carrots (2 to 3 medium carrots)
- ¼ cup (35g) coarsely chopped pecans (optional)
- ¼ cup (35g) raisins (optional)
Frosting Ingredients
- 4 ounces (115g) full-fat block cream cheese, softened to room temperature
- 2 tablespoons (28g) unsalted butter, softened to room temperature
- ½ teaspoon vanilla extract
- Pinch of fine sea salt
- 1½ cups (165g) powdered sugar, plus more as needed
- Pinch of ground cinnamon or ground cardamom (optional)
- ¼ cup (35g) coarsely chopped pecans (optional, for garnish)
Instructions
- Preheat the oven: Preheat your oven to 350°F (176°C) and line a 12-cup muffin pan with cupcake liners to prepare for baking.
- Whisk the dry ingredients: In a medium bowl, combine the all-purpose flour, baking soda, fine sea salt, ground cinnamon, ground ginger, ground cardamom, and freshly grated nutmeg, mixing them evenly.
- Mix the wet ingredients: In a separate bowl, whisk together the canola or vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth. Add the eggs one at a time, mixing thoroughly after each addition until fully incorporated.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined and no flour streaks remain.
- Fold in the carrots and optional add-ins: Fold in the grated peeled carrots along with the coarsely chopped pecans and raisins if using, distributing them evenly within the batter.
- Fill the muffin cups: Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter together until smooth. Add the vanilla extract, a pinch of fine sea salt, and powdered sugar, then continue beating until the frosting is light and fluffy.
- Frost the cupcakes: Once the cupcakes have cooled completely, frost each with the prepared cream cheese frosting. Optionally, garnish with coarsely chopped pecans for added texture and appearance.
Notes
- Make sure the eggs and cream cheese are at room temperature to ensure smooth batter and frosting.
- You can omit the nuts and raisins if you prefer a simpler cupcake.
- Spices such as ginger, cardamom, and nutmeg are optional but add depth to the flavor.
- Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
- Allow cupcakes to cool completely before frosting to prevent melting.
