Carrot Cake Cupcakes with Cream Cheese Frosting
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
12 cupcakes
Carrot Cake Cupcakes with Cream Cheese Frosting
Description
This recipe for Carrot Cake Cupcakes integrates grated carrots and chopped pecans into a spiced batter with cinnamon, baking soda, and baking powder. The batter is mixed by combining wet and dry ingredients separately before folding in the carrots and nuts, ensuring an even distribution without overmixing. The cupcakes bake in a muffin tin and are cooled before frosting.
Flavor comes from warm cinnamon with the natural sweetness and moisture of the carrots. The texture is tender and moist, balanced by the crunch of pecans if included. The cream cheese frosting adds a tangy creaminess that complements the spice and sweetness.
These cupcakes are suitable for dessert or special occasions and can be stored refrigerated in an airtight container for a couple of days or frozen for longer shelf life. Bringing them to room temperature before serving allows the frosting to soften slightly.
Ingredients
- 1 ¼ cups all-purpose flour 6 ¼ oz/177 g
- ½ cup granulated sugar
- ⅔ cup (4 oz/115 g) dark brown sugar
- 1 teaspoon cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup vegetable oil 6 fl oz/170 ml, neutral flavored
- 2 large egg at room temperature
- 1 ½ teaspoons vanilla extract
- 2 tablespoons milk
- 2 cups carrot 7 oz/210 g, grated
- ½ cup pecans finely chopped (optional, 2.5 oz/71 g, toasted
- 2 cups (16 oz/454 g) cream cheese frosting
User Reviews
Overall Rating
4.7
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