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Easy Carrot Cake Cupcakes

Easy Carrot Cake Cupcakes

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Indulge in the delightful world of Easy Carrot Cake Cupcakes, where moistness meets flavor in every bite! These charming treats combine the natural sweetness of shredded carrots with a blend of warm spices, crowned with luscious cream cheese frosting. Perfect for birthdays, holidays, or any gathering, these cupcakes are sure to be a hit among family and friends. With just 10 minutes of prep time, you can create a batch that brings joy to any occasion. Whether enjoyed on their own or paired with festive toppings, these Easy Carrot Cake Cupcakes are a must-bake for dessert lovers!

Ingredients

Scale
  • 1 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 pound (about 2 cups) shredded carrots
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon pure vanilla extract
  • 2/3 cup vegetable oil (or canola oil)
  • 1 cup cream cheese (softened, but still cool)
  • 1/4 cup unsalted butter (softened, but still cool)
  • 1 cup confectioners’ sugar (sifted)
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners (makes about 14 cupcakes).
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, mix granulated sugar, brown sugar, and oil until combined. Add eggs and vanilla; beat until blended.
  4. Gradually add dry ingredients into wet ingredients until just combined. Fold in shredded carrots.
  5. Fill cupcake liners two-thirds full and bake for 20–22 minutes or until a toothpick comes out clean.
  6. While cooling, prepare cream cheese frosting by beating cream cheese and butter until smooth; gradually add confectioners' sugar and remaining vanilla.
  7. Frost cooled cupcakes as desired.

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