Carrot Cupcakes Cream Cheese Frosting (Printable Format)
Moist carrot cupcakes with warm spices and smooth cream cheese frosting for a delightful treat.
# What You Need:
→ For the Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
08 - 2/3 cup granulated sugar
09 - 1/3 cup brown sugar, packed
10 - 2/3 cup vegetable oil
11 - 2 large eggs
12 - 1 teaspoon vanilla extract
13 - 1 1/2 cups finely grated carrots
14 - 1/2 cup chopped walnuts or pecans
15 - 1/3 cup raisins
→ For the Cream Cheese Frosting
16 - 8 oz cream cheese, softened
17 - 1/4 cup unsalted butter, softened
18 - 1 1/2 cups powdered sugar, sifted
19 - 1 teaspoon vanilla extract
20 - Pinch of salt
# How-To Steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
03 - In a large bowl, beat together granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth and well blended.
04 - Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
05 - Stir in grated carrots, nuts, and raisins if using, until evenly distributed throughout the batter.
06 - Divide batter evenly among cupcake liners, filling each about 3/4 full.
07 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat cream cheese and butter together until creamy and smooth. Add powdered sugar, vanilla, and salt. Continue beating until fluffy and well combined.
09 - Once cupcakes are completely cool, frost generously with the cream cheese frosting using a knife or piping bag.
# Expert Suggestions:
01 -
- The texture is incredibly moist without being dense, thanks to the perfect balance of oil and fresh grated carrots
- That cream cheese frosting is thick enough to pipe but still melts in your mouth
- They actually taste better the next day, making them perfect for make-ahead occasions
02 -
- Overmixing the batter will make your cupcakes tough, so stop as soon as the flour disappears
- Cream cheese frosting can melt and slide off if the cupcakes are even slightly warm, so patience is key
- Grating your own carrots makes a huge difference in moisture and flavor compared to store-bought shredded carrots
03 -
- Toast your nuts before adding them to the batter for an incredible depth of flavor
- Add a teaspoon of orange zest to the frosting for a bright, surprising twist