Carrot Cake Cupcakes
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Carrot Cake Cupcakes
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These charming Carrot Cake Cupcakes are full of warm spices and tons of carrot flavor. They’re perfect for Easter or anytime you have a hankering for classic carrot cake topped with the creamiest cream cheese frosting. Plus, there’s no pineapple, nuts or raisins here!
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Ingredients
Carrot Cake Cupcakes
- ½ cup vegetable oil 114g
- ¾ cup granulated sugar 150g
- 2 eggs ~100g
- 2 teaspoons pure vanilla extract 11g
- 1 ⅓ cups finely grated carrots 200g
- 1 ½ cups all-purpose flour 180g
- 1 teaspoon baking powder 5g
- 1 teaspoon ground cinnamon 3g
- ½ teaspoon kosher salt 2g
- ½ teaspoon ground ginger 2g
- ¼ teaspoon ground allspice 1g
- ⅛ teaspoon fresh ground nutmeg
- ¼ cup milk
Cream Cheese Frosting
- 8 oz. cream cheese softened
- ¼ cup unsalted butter softened
- 2 teaspoons pure vanilla extract 11g
- ½ teaspoon kosher salt 2g
- 3 cups powdered sugar 336g
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Instructions
Make the Cupcakes
- Preheat the oven to 350°F. Place 12 cupcake liners in a cupcake pan. Set aside.
- Whisk together the oil and granulated sugar in a large bowl until combined.
- Add the eggs and vanilla extract. Whisk until combined.
- Pour in the grated carrots, and mix until combined. It will be lumpy.
- In another bowl, combine the flour, baking powder, cinnamon, salt, ginger, allspice and nutmeg. Whisk to combine.
- Pour half of the flour mixture into the wet ingredients, and stir to incorporate it.
- Pour in the milk, and mix to combine.
- Add the rest of the flour, and mix until just combined.
- Measure 3 tablespoons of the batter into each cupcake liner.
- Bake for 25-28 minutes, or until an inserted toothpick comes out clean. (Keep an eye on these because if they overbake, they will become tough.)
- Allow 30-45 minutes to cool before frosting.
Make the Frosting
- While the cupcakes are baking, beat the cream cheese and butter together in a large bowl with a hand mixer until light and fluffy.
- Beat in the vanilla extract.
- Add the powdered sugar and salt. Use the hand mixer to incorporate into the cream cheese and butter mixture.
- When the icing is smooth, chill in the refrigerator until you’re ready to ice the cupcakes. You can transfer the icing to a piping bag, or you can simply dollop it onto the cupcakes.
- Frost the cupcakes and enjoy!
Notes
- You can add chopped nuts (like the pecans, shown above), more grated carrots, orange zest, etc., as decoration on top of the cupcakes or you can leave them plain.
- Once the cupcakes are cool and frosted, you can serve them. However, cream cheese frosting should only be left out at room temperature for two hours.
- Keep frosted cupcakes in the fridge in a food-safe, airtight cupcake container . Refrigerate the cupcakes until 1 hour before you serve them. Then you’ll have another hour for people to enjoy them.
- You can also keep the frosting in the fridge and keep un-iced cupcakes in a food-safe, airtight container at room temperature for up to 5 days.
Nutrition Information
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Serving
1 cupcake
Calories
346kcal
(17%)
Carbohydrates
58g
(19%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
57mg
(19%)
Sodium
277mg
(12%)
Potassium
145mg
(4%)
Fiber
1g
(4%)
Sugar
44g
(88%)
Vitamin A
2797IU
(56%)
Vitamin C
1mg
(1%)
Calcium
54mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Serving | 1 cupcake | |
| Calories | 346kcal | 17% |
| Carbohydrates | 58g | 19% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 57mg | 19% |
| Sodium | 277mg | 12% |
| Potassium | 145mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 2797IU | 56% |
| Vitamin C | 1mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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