Description
Delightful and moist carrot cake cupcakes topped with rich cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- ½ cup neutral oil (vegetable or avocado oil)
- 1 ½ cups medium-shred carrots, packed
- ½ cup walnuts or pecans, roughly chopped
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 8 oz full-fat block cream cheese, softened to room temperature
- 4 tablespoons unsalted butter, softened to room temperature
- 2 cups powdered sugar, sifted
- ¼ cup walnuts or pecans, roughly chopped (for garnish)
- Small pinch of medium-shred carrot strands (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and fine sea salt.
- Prepare the wet mixture: In a large bowl, whisk the sugar, eggs, and oil until smooth.
- Combine the mixtures: Gently fold the dry ingredients into the wet mixture until just combined, then fold in the shredded carrots and chopped nuts.
- Fill the muffin cups evenly, filling each about three-quarters full.
- Bake for 20 to 22 minutes or until a toothpick comes out with moist crumbs.
- Cool the cupcakes in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make the cream cheese frosting: Beat the softened cream cheese and butter until smooth, then gradually add the powdered sugar.
- Frost the cupcakes generously and garnish with chopped nuts and carrot strands if desired.
Notes
To keep the cupcakes fresh, store them in an airtight container. They can last up to a week in the refrigerator or three months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 27g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: carrot cake, cupcakes, dessert, cream cheese frosting, baking