Description
Delightful carrot cake cupcakes with cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups (180g) all-purpose flour, spooned and leveled
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120ml) neutral oil (vegetable or avocado oil)
- 1 ½ cups (165g) medium-shred carrots, packed
- ½ cup (60g) walnuts or pecans, roughly chopped
- 1 teaspoon (4g) baking powder
- ½ teaspoon (3g) baking soda
- ¼ teaspoon (1.5g) fine sea salt
- 8 oz (226g) full-fat block cream cheese, softened to room temperature
- 4 tablespoons (57g) unsalted butter, softened to room temperature
- 2 cups (240g) powdered sugar, sifted
- ¼ cup (30g) walnuts or pecans, roughly chopped (for garnish)
- Small pinch of medium-shred carrot strands (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- Mix the dry ingredients: In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk together for about 30 seconds.
- Mix the wet ingredients: In a large bowl, whisk the granulated sugar, eggs, and neutral oil until glossy and smooth, about 60 seconds.
- Combine the wet and dry ingredients, folding gently until no dry flour remains.
- Add the shredded carrots and chopped nuts, folding until evenly distributed.
- Fill the muffin pan evenly, filling each cup about three-quarters full.
- Bake for 20 to 22 minutes, or until a toothpick comes out with moist crumbs.
- Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the cream cheese frosting by beating the softened cream cheese and butter together on medium speed until smooth.
- Add the sifted powdered sugar gradually and beat until thick and glossy.
- Frost the cooled cupcakes generously with cream cheese frosting using a piping bag or spatula.
- Garnish with chopped nuts and optional carrot strands.
Notes
For best flavor, use fresh shredded carrots and ensure all ingredients are at room temperature.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 28g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg