Description
These Super Moist Carrot Cake Cupcakes combine tender, spiced carrot cake with a rich cream cheese frosting. Perfectly moist and flavorful, they are easy to make and ideal for celebrations or a delightful dessert.
Ingredients
Scale
For the Cupcakes:
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 1 teaspoon baking soda, sifted
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves (optional)
- ½ teaspoon ground nutmeg (optional)
- ½ teaspoon fine sea salt
- 3 large eggs, room temperature
- 1 cup vegetable oil
- 15 oz pumpkin puree (or grated carrots, about 1½ cups)
- ½ cup chopped walnuts (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, room temperature
- ½ cup unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar, sifted
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and grease two 12-cup muffin pans to prepare for baking the cupcakes.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, cinnamon, optional cloves, optional nutmeg, and sea salt to ensure even distribution of leavening and spices.
- Prepare Wet Ingredients: In a separate bowl, beat the room temperature eggs, vegetable oil, and pumpkin puree (or grated carrots) until well combined and smooth.
- Combine: Gradually add the wet mixture to the dry ingredients, mixing gently until the batter is smooth and homogeneous without overmixing.
- Add Walnuts: Fold in the chopped walnuts gently if using, to avoid breaking them up.
- Bake: Evenly divide the batter between the prepared muffin pans, filling each cup about three-quarters full. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely on a wire rack before frosting.
- Make the Frosting: Beat the cream cheese, unsalted butter, and vanilla extract in a bowl until smooth and creamy. Gradually add the sifted powdered sugar, beating until the frosting is fluffy and spreadable.
- Frost & Serve: Frost the cooled cupcakes generously with the cream cheese frosting and, if desired, garnish with additional chopped walnuts for extra crunch and decoration.
Notes
- For more natural sweetness, substitute some sugar with honey or maple syrup, adjusting wet ingredients accordingly.
- You can replace pumpkin puree with freshly grated carrots if preferred, ensuring they are finely shredded for best texture.
- Ensure cream cheese and butter are at room temperature to create a smooth frosting.
- Walnuts are optional but provide a delightful crunch and contrast in texture.
- Store cupcakes in an airtight container in the refrigerator for up to 3-4 days due to the cream cheese frosting.
