Dive into this easy recipe for moist and fluffy carrot cake cupcakes, perfect for holidays or a cozy afternoon treat!
There’s something irresistibly cozy about baking, especially when it involves the sweet, spicy aroma of carrot cake cupcakes filling the kitchen. These cupcakes offer the perfect blend of comforting flavors with a moist, tender crumb, topped with a rich cream cheese frosting that melts delightfully in your mouth. Ideal for any season, these cupcakes are a crowd-pleaser at parties and a comforting treat for a quiet afternoon at home. Let’s embark on this baking journey that promises simplicity in preparation and excellence in taste.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 3/4 cup oil (vegetable or canola)
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots (about 3 medium)
- 1/2 cup chopped nuts (optional)
- For the Cream Cheese Frosting:
- 1/2 cup butter, softened
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 3 1/2 cups powdered sugar
Directions
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with cupcake liners.
How to Prepare
- In a bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In a separate large bowl, beat together granulated sugar, brown sugar, and eggs until creamy.
- Gradually add oil and vanilla extract to the sugar mixture while beating.
- Slowly blend in the dry ingredients until just combined.
- Fold in the grated carrots and nuts (if using).
- Divide the batter evenly among the prepared cupcake liners.
- Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool completely before frosting.
Preparation Time
- Preparation: 20 minutes
- Cooking: 22 minutes
- Cooling: 30 minutes
- Total: 1 hour 12 minutes
Servings
This recipe yields about 12 cupcakes.
FAQs
- Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute half of the all-purpose flour with whole wheat flour to add a healthier twist.
- How long do these cupcakes stay fresh? They stay fresh for up to 3 days at room temperature in an airtight container, or up to 7 days when refrigerated.
- Can I add raisins to the batter? Absolutely, you can add about 1/2 cup of raisins to enrich the flavor and texture.
- Is it necessary to peel the carrots? Peeling is optional, though peeled carrots tend to provide a smoother texture.
- Can these cupcakes be frozen? Yes, you can freeze them without the frosting for up to 2 months.
Making these carrot cake cupcakes isn’t just about ending up with a treat to eat; it’s about enjoying the process of creating something beautiful and delicious. With their moist texture, balanced spices, and luscious cream cheese frosting, these cupcakes are a testament to the joy of baking. Whether you’re celebrating a special occasion or simply satisfying a sweet tooth, these cupcakes promise to deliver not just a delightful snack but also a heartwarming experience. Happy baking!
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Carrot Cake Cupcakes
- Total Time: 1 hour 15 minutes
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 3/4 cup oil (vegetable or canola)
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots (about 3 medium)
- 1/2 cup chopped nuts (optional)
- For the Cream Cheese Frosting:
- 1/2 cup butter, softened
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 3 1/2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with cupcake liners.
How to Prepare
- In a bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In a separate large bowl, beat together granulated sugar, brown sugar, and eggs until creamy.
- Gradually add oil and vanilla extract to the sugar mixture while beating.
- Slowly blend in the dry ingredients until just combined.
- Fold in the grated carrots and nuts (if using).
- Divide the batter evenly among the prepared cupcake liners.
- Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 12 cupcakes.