Description
Delight in these Easy Carrot Cake Cupcakes, a moist and flavorful treat infused with warm spices and shredded carrots, topped with luscious cream cheese frosting. Perfect for any occasion, these cupcakes bring the classic carrot cake taste in a convenient single-serving size.
Ingredients
Scale
Cupcakes
- 1¼ cups (160g) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground ginger (optional)
- ¼ teaspoon ground cardamom (optional)
- â…› teaspoon freshly grated nutmeg (optional)
- ½ cup (118ml) canola or vegetable oil
- ½ cup (100g) granulated sugar
- ½ cup (105g) packed light or dark brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1½ cups (150g) grated peeled carrots (2 to 3 medium carrots)
- ¼ cup (35g) coarsely chopped pecans (optional)
- ¼ cup (35g) raisins (optional)
Frosting
- 4 ounces (115g) full-fat block cream cheese, softened to room temperature
- 2 tablespoons (28g) unsalted butter, softened to room temperature
- ½ teaspoon vanilla extract
- Pinch of fine sea salt
- 1½ cups (165g) powdered sugar, plus more as needed
- Pinch of ground cinnamon or ground cardamom (optional)
- ¼ cup (35g) coarsely chopped pecans (optional, for garnish)
Instructions
- Preheat the oven: Set your oven to 350°F (176°C) and line a 12-cup muffin pan with cupcake liners to prepare for baking.
- Whisk the dry ingredients: In a medium bowl, thoroughly combine the all-purpose flour, baking soda, fine sea salt, ground cinnamon, ground ginger, ground cardamom, and freshly grated nutmeg to ensure even distribution of spices and leavening agents.
- Mix the wet ingredients: In a separate bowl, whisk together the canola or vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth. Add the eggs one at a time, beating well after each addition to incorporate fully.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing, which can make the cupcakes tough.
- Fold in the carrots and optional add-ins: Gently fold in the grated carrots along with the optional pecans and raisins, distributing them evenly throughout the batter without deflating it.
- Fill the muffin cups: Divide the batter evenly among the cupcake liners, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter until smooth and creamy. Add vanilla extract, a pinch of fine sea salt, and gradually beat in the powdered sugar until the frosting is fluffy and spreadable. Optionally, stir in a pinch of ground cinnamon or cardamom for extra flavor.
- Frost the cupcakes: Once the cupcakes are completely cooled, frost each cupcake generously with the cream cheese frosting. Garnish the tops with coarsely chopped pecans if desired for added texture and decoration.
Notes
- For best results, ensure all wet ingredients, especially the eggs and cream cheese, are at room temperature before mixing.
- Optional spices like ginger, cardamom, and nutmeg add a delightful depth of flavor but can be omitted if unavailable.
- Feel free to substitute pecans with walnuts or omit nuts entirely for a nut-free version.
- The raisins can be replaced with other dried fruits such as cranberries or chopped dates.
- To make cupcakes extra moist, avoid overbaking; start checking for doneness at 20 minutes.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days or freeze frosted cupcakes for longer storage.
