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Easy Carrot Cake Cupcakes Recipe with Cream Cheese Frosting

Easy Carrot Cake Cupcakes with Cream Cheese Frosting

These moist carrot cake cupcakes are warmly spiced with cinnamon and nutmeg, lightly sweetened with white and brown sugar, and topped with smooth cream cheese frosting. The recipe yields 12 cupcakes.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Carrot Cake Cupcakes
  • 1 1/4 cups (156 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1 1/2 teaspoons Ground cinnamon
  • 1/4 teaspoon Ground nutmeg
  • 2 Large eggs, room temperature
  • 1/2 (100 g) cup Granulated sugar
  • 1/2 (100 g) cup Packed light brown sugar
  • 1/2 (120 ml) cup Neutral vegetable oil
  • 1 teaspoon Vanilla extract
  • 1 1/2 (about 150-170 g) cups Finely grated carrots
  • 1/2 cup Chopped pecans or walnuts, optional
Optional Additions
  • 1/2 cup Crushed pineapple, well drained
  • 1/2 cup Raisins
  • 1/2 teaspoon Ground ginger
Cream Cheese Frosting
  • 8 (226 g) ounces Full-fat cream cheese, softened
  • 1/2 (113 g) cup Unsalted butter, softened
  • 3 (360 g) cups Confectioners' sugar, sifted
  • 1 teaspoon Vanilla extract
  • 1 pinch Salt

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. Whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a medium bowl.
  3. In a separate bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
  4. Add the dry mixture to the wet mixture and stir just until combined. Fold in the grated carrots and optional nuts without overmixing.
  5. Divide the batter among the liners, filling each about two-thirds to three-quarters full.
  6. Bake for 18-22 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool the cupcakes in the pan for about 5 minutes, then transfer them to a rack and cool completely.
  8. Beat the softened cream cheese and butter until smooth. Gradually add the confectioners' sugar, then beat in the vanilla and salt.
  9. Frost the cupcakes only after they are fully cool. Refrigerate frosted cupcakes if they will not be served promptly.

Notes

Finely grate the carrots and do not squeeze out their moisture. Use room-temperature cream cheese and butter, but avoid overbeating the frosting; chill it for 15-20 minutes if it becomes loose.