Carrot Cake Cupcakes
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
12 cupcakes
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Calories
219 kcal
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Course
Baked Goods
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Cuisine
American
Carrot Cake Cupcakes
Description
The Carrot Cake Cupcakes use a batter including all-purpose flour, granulated and brown sugars, baking powder, baking soda, salt, cinnamon, nutmeg, avocado oil, eggs, vanilla extract, milk, grated carrots, and optional walnuts or pecans. The dry ingredients are mixed separately before combining with the wet, ensuring even distribution of spices and leaveners.
Once combined, the batter is portioned into paper-lined muffin pans and baked at 350°F until a toothpick inserted comes out clean or with moist crumbs, indicating proper moisture and doneness. The grated carrots provide moistness and slight sweetness, while nuts add texture contrast.
After cooling, these cupcakes are typically decorated with a batch of cream cheese frosting which adds a tangy, creamy complement to the spiced cake base. This treat works well for casual or special occasions where the familiar flavors of carrot cake are desired in individual portions.
The notes suggest the frosting recipe suffices for all 12 cupcakes with generous application but can be halved if less frosting is preferred. Store cupcakes in airtight containers refrigerated up to 5 days to maintain freshness.
Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¾ cups avocado oil or vegetable or canola oil
- 2 large egg room temperature
- 1 ½ teaspoons vanilla extract
- 2 Tablespoons milk
- 1 ½ cups carrot grated
- ½ cup walnuts or pecans, chopped, optional
- 1 batch cream cheese frosting
Instructions
- Preheat oven to 350F (175C) and line a 12-count muffin pans with paper liners.
- In the bowl of a stand mixer (or in a large bowl using an electric mixer), whisk together flour, sugars, baking powder, baking soda, salt, cinnamon and nutmeg.
- Stir in oil. Add eggs, one at a time, pausing to scrape down sides of the bowl after each addition. Beat until well-combined.
- Stir in vanilla extract and milk.
- Add carrots and nuts (if using). and stir until combined.
- Evenly divide batter into cupcake liners, filling each ⅔-¾ of the way full. Transfer to oven and bake on 350F (175C) for 20 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Allow to cool in the baking tin for 5 minutes before carefully removing to a cooling rack to cool completely before decorating with cream cheese frosting*.
Notes
- The provided cream cheese frosting recipe covers frosting 12 cupcakes with a moderate amount similar to the photos.
- If spreading frosting thinly, you can halve the frosting recipe for fewer cupcakes or lighter coverage.
- Store frosted or unfrosted cupcakes in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Serving | 1cupcake with frosting | |
| Calories | 219kcal | 11% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 31mg | 10% |
| Sodium | 179mg | 7% |
| Potassium | 46mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 45IU | 1% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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