Soft Carrot Cake Cupcakes
A delightful and moist carrot cake cupcake with a rich blend of spices and a creamy cream cheese frosting.
Equipment
- 1 muffin tin lined with cupcake liners
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup grated carrots
Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, using an electric mixer, cream the butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots gently with a spatula.
- Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let cool completely before frosting.
Serving
- For the frosting, beat the cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy. Spread or pipe the frosting onto the cooled cupcakes.
Storage
- Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor.
Notes
Pro Tips: Use freshly grated carrots for optimal moisture. Allow cupcakes to cool completely before applying frosting to avoid melting.
Ingredient Substitutions: For a gluten-free option, use a 1:1 gluten-free flour blend. Add nuts or raisins for extra texture.
How to Serve: Pair with a hot beverage like coffee or tea for a perfect afternoon treat.
Storage & Freshness: Store in an airtight container in the fridge and bring to room temperature before serving.
Make-Ahead Tips: Prepare the cupcakes a day in advance and frost them just before serving for maximum freshness.
Ingredient Substitutions: For a gluten-free option, use a 1:1 gluten-free flour blend. Add nuts or raisins for extra texture.
How to Serve: Pair with a hot beverage like coffee or tea for a perfect afternoon treat.
Storage & Freshness: Store in an airtight container in the fridge and bring to room temperature before serving.
Make-Ahead Tips: Prepare the cupcakes a day in advance and frost them just before serving for maximum freshness.