Description
These moist and flavorful Carrot Cake Cupcakes are the perfect bite-sized dessert for any occasion. Made with shredded carrots, warm spices like cinnamon and nutmeg, and chopped pecans, they offer a delightful texture and taste. Topped with a creamy, smooth cream cheese frosting, these cupcakes are sure to be a crowd-pleaser.
Ingredients
Scale
Cupcakes
- 1 ¼ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ¾ tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¾ cups vegetable oil
- 2 large eggs, room temperature
- 1 ½ tsp pure vanilla extract
- 2 Tbsp whole milk
- 1 ½ cups carrots, peeled and shredded
- 1 cup pecans, chopped
Frosting
- ½ cup unsalted butter, room temperature
- 8 oz cream cheese, block, room temperature
- 3 tsp pure vanilla extract
- 4 cups powdered sugar
Instructions
- Prepare the Cupcake Batter: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, ground ginger, cinnamon, and nutmeg until well combined. In a separate bowl, beat the vegetable oil, eggs, vanilla extract, and whole milk together until smooth. Gradually add the wet ingredients to the dry ingredients and mix gently until just combined. Fold in the shredded carrots and chopped pecans carefully to distribute evenly without over-mixing.
- Bake the Cupcakes: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. Divide the batter evenly among the liners, filling each about two-thirds full. Bake for approximately 18-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Make the Cream Cheese Frosting: While the cupcakes cool, beat the softened butter and cream cheese together in a large bowl on medium speed until smooth and creamy. Add the vanilla extract and continue beating. Gradually add the powdered sugar, one cup at a time, beating well after each addition until the frosting is fluffy and spreadable.
- Frost the Cupcakes: Once the cupcakes are completely cooled, use a spatula or piping bag to spread or pipe the cream cheese frosting generously on top of each cupcake. Optionally, garnish with a few chopped pecans for extra texture and decoration.
Notes
- Ensure the eggs and cream cheese are at room temperature for a smoother batter and frosting consistency.
- Do not over-mix the batter to keep the cupcakes tender and moist.
- Shredded carrots should be drained slightly of excess moisture for best texture.
- You can substitute pecans with walnuts if preferred.
- Store cupcakes in an airtight container in the refrigerator; best consumed within 3 days.
