Carrot Cupcakes with Cream Cheese Frosting
Craving a deliciously moist and fluffy treat? These homemade carrot cupcakes are easy to make and packed with warm spices, making them a perfect dessert or appetizer for any occasion. Topped with rich cream cheese frosting, they deliver the perfect balance of sweetness and texture. Whether for a family gathering, party, or just a weekday indulgence, this recipe is a must-try!
Equipment
- 1 Silicone Muffin Pan
- 1 Mixing bowls
Ingredients
For the Cupcakes:
- 1 1/4 cups all-purpose flour
- 1 cup grated carrots
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon cinnamon or apple spice
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- A pinch of salt
Optional Add-Ins:
- 1/2 cup chopped walnuts
- 1/4 cup raisins
- 1/4 cup shredded coconut
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream optional, for fluffier texture
Instructions
How to Make Carrot Cupcakes
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Prepare the Batter: In a large mixing bowl, combine the grated carrots, oil, sugar, and eggs. Mix well until smooth. Gradually add the flour, cinnamon, baking soda, baking powder, and salt. Stir just until combined. Avoid overmixing to keep the cupcakes light and fluffy.
- Add Optional Ingredients: If you’d like to enhance the texture and flavor, fold in chopped walnuts, raisins, or shredded coconut at this stage.
- Bake the Cupcakes: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 13–15 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool completely before frosting.
How to Make Cream Cheese Frosting
- Beat the Ingredients: In a large bowl, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract. Beat until fluffy. If desired, add heavy cream for a lighter consistency.
- Frost the Cupcakes: Once the cupcakes have cooled completely, pipe or spread the cream cheese frosting over each cupcake. Garnish with extra shredded carrots, nuts, or a sprinkle of cinnamon for an elegant touch.
Notes
- Use Fresh Carrots: Freshly grated carrots provide the best moisture and flavor. Avoid pre-shredded carrots as they tend to be drier.
- Room Temperature Ingredients: Ensure eggs and dairy ingredients are at room temperature for a smoother batter and frosting.
- Even Cupcake Sizes: Use an ice cream scoop to distribute the batter evenly for consistent baking.
- Cool Completely Before Frosting: Let cupcakes cool fully to prevent the frosting from melting.