Description
These Homemade Carrot Cake Cupcakes combine the classic warm spices of cinnamon and nutmeg with freshly grated carrots and a moist, tender crumb made with vegetable oil. Topped with a luscious cream cheese frosting, these cupcakes are perfect for any occasion, delivering the comforting flavors of carrot cake in an easy-to-serve individual portion.
Ingredients
Scale
Cupcakes
- 1 ¼ cups (157 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¾ cup (180 ml) avocado, vegetable, or canola oil
- 2 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
- 2 Tablespoons milk
- 1 ½ cups (170 g) grated carrots
- ½ cup (60 g) chopped walnuts or pecans, optional
Cream Cheese Frosting
- 8 oz (227 g) cream cheese, softened
- ¼ cup (60 g) unsalted butter, softened
- 4 cups (460 g) powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (optional, for consistency)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a 12-count muffin pan with paper liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg to combine all dry components evenly.
- Add Oil and Eggs: Stir in the oil, then add the eggs one at a time, mixing thoroughly after each addition to create a smooth batter.
- Add Vanilla and Milk: Stir in the vanilla extract and milk to enhance flavor and moisture.
- Incorporate Carrots and Nuts: Fold in the grated carrots and optional chopped walnuts or pecans until the batter is well combined and uniform.
- Fill Cupcake Liners: Spoon the batter into the lined muffin pan, filling each liner about ⅔ to ¾ full to allow room for rising.
- Bake: Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating doneness.
- Cool Cupcakes: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting: Beat the softened cream cheese and unsalted butter together in a large mixing bowl until smooth and creamy for the base of the frosting.
- Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, continuing to beat until the frosting is fluffy and thoroughly combined.
- Flavor and Adjust Consistency: Mix in the vanilla extract and beat until incorporated. If the frosting is too thick, add milk one tablespoon at a time until the desired spreading consistency is achieved.
- Frost Cupcakes: Once cupcakes are completely cooled, spread the cream cheese frosting generously on top. Optionally, garnish with extra chopped walnuts or grated carrots for decoration and added texture.
Notes
- Ensure eggs are at room temperature to help with proper batter mixing and rise.
- Use freshly grated carrots for the best texture and flavor in cupcakes.
- Optional nuts can be omitted or substituted with raisins or coconut if preferred.
- If you prefer a thinner frosting, gradually add milk carefully to avoid it becoming too runny.
- Store cupcakes in an airtight container in the refrigerator due to the cream cheese frosting.
- Bring refrigerated cupcakes to room temperature before serving for best taste.
