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Moist Carrot Cake Cupcakes with Cream Cheese Frosting

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These moist carrot cake cupcakes are perfectly spiced and topped with a smooth, tangy cream cheese frosting. Quick and easy to make, they are a comforting homemade dessert loved by kids and adults alike.

Ingredients

Scale
  • 1 1/2 cups (180 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg (freshly grated if possible)
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (110 g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) vegetable oil or light olive oil
  • 1 teaspoon vanilla extract
  • 1 cup (120 g) finely grated carrots (about 2 medium carrots)
  • 1 teaspoon orange zest (optional)
  • 1/2 cup (60 g) chopped walnuts or pecans (optional)
  • For the Cream Cheese Frosting:
  • 8 oz (225 g) cream cheese, softened
  • 1/4 cup (60 g) unsalted butter, softened
  • 2 cups (240 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate bowl, beat granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and slightly fluffy (about 2-3 minutes).
  4. Fold in the finely grated carrots and orange zest gently. If using nuts, fold in chopped walnuts now.
  5. Slowly add the dry mixture to the wet ingredients, folding just until combined. Avoid overmixing.
  6. Spoon the batter evenly into the muffin cups, filling about 3/4 full.
  7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cupcakes cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  9. Beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, vanilla extract, and salt. Beat until fluffy and spreadable.
  10. Once cooled, frost cupcakes generously with cream cheese frosting using a spatula or piping bag.

Notes

Finely grate carrots to keep cupcakes moist. Avoid overmixing batter to prevent toughness. Let cream cheese and butter soften naturally for smooth frosting. Chill frosting if too runny before spreading. Rotate muffin tin halfway through baking if oven has hot spots.

Nutrition

Keywords: carrot cake cupcakes, moist carrot cupcakes, cream cheese frosting, easy dessert, homemade cupcakes, spiced cupcakes

Find it online: https://blairrecipes.com/moist-carrot-cake-cupcakes-recipe-perfect-for-easy-homemade-desserts/