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Perfect Homemade Carrot Cake Cupcakes

Delightful carrot cake cupcakes with warm spices and a moist crumb, perfect for any occasion.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: Cupcakes, Easy
Servings: 12 cupcakes

Equipment

  • Cupcake Pan
  • Mixing Bowl
  • Whisk
  • Spatula
  • Piping Bag

Ingredients

Dry Ingredients

  • 1.5 cups All-Purpose Flour Provides structure to the cupcakes.
  • 1 cup Granulated Sugar Adds sweetness and moisture.
  • 0.5 cup Brown Sugar Lends a rich, caramel-like flavor.
  • 2 teaspoons Baking Powder Helps the cupcakes rise.
  • 1 teaspoon Baking Soda Enhances browning and lift.
  • 1 pinch Salt Enhances flavors.
  • 1 teaspoon Cinnamon Adds warmth and depth.
  • 0.25 teaspoon Nutmeg Brings an aromatic quality.

Wet Ingredients

  • 2 large Eggs Acts as a binder and adds richness.
  • 0.5 cup Vegetable Oil Keeps the cupcakes moist.
  • 2 cups Shredded Carrots Adds natural sweetness and moisture.
  • 0.5 cup Chopped Walnuts or Pecans Optional, adds crunch.

Frosting

  • 8 ounces Cream Cheese For a rich and tangy frosting.
  • 2 cups Powdered Sugar Provides sweetness and stability.
  • to taste splash Milk To achieve desired frosting consistency.

Instructions

  • Preheat your oven to 350°F (175°C).
  • Line a cupcake pan with paper liners.
  • In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk until well blended.
  • In a separate bowl, whisk the eggs until frothy. Add the vegetable oil and mix well.
  • Pour the wet ingredients into the dry ingredients and gently fold together until just moistened.
  • Fold in the shredded carrots and chopped nuts if using.
  • Fill each cupcake liner about ¾ full with the batter.
  • Bake for 18-20 minutes or until a toothpick comes out clean.
  • Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • Prepare the cream cheese frosting by beating the cream cheese until smooth, then gradually add powdered sugar and mix until creamy. Add milk if needed.
  • Frost each cupcake once completely cool and decorate as desired.
  • Serve and enjoy!

Notes

Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.