Description
A detailed recipe for making moist carrot cake cupcakes topped with classic cream cheese frosting.
Ingredients
Scale
- 1 3/4 cups (210g) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed light brown sugar
- 1 cup (240ml) vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups (250g) grated carrots (about 4 medium carrots)
- 1/2 cup (60g) chopped pecans or walnuts (optional)
- 1/2 cup (80g) raisins (optional)
- For Frosting: 8 ounces (226g) cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
- In a separate bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until combined.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the grated carrots, and any optional nuts or raisins.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- To make the frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
- Gradually add the sifted powdered sugar, beating until incorporated.
- Mix in the vanilla extract and lemon juice. Beat on medium-high speed until the frosting is light and fluffy.
- Once the cupcakes are completely cool, frost them using a piping bag or a knife.
Notes
- For the moistest cupcakes, use fresh, finely grated carrots. Squeeze out any excess moisture from the carrots before adding them to the batter.
- If you prefer a stronger spice flavor, increase the cinnamon to 1 1/2 teaspoons.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Allow them to come to room temperature for 30 minutes before serving for the best flavor and texture.
- Prep Time: 25 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 45g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg