Description
These Perfect Homemade Carrot Cake Cupcakes are moist, flavorful, and topped with a rich cream cheese frosting. Made with shredded carrots, warm spices, and optional crunchy nuts, they make a delightful treat for any occasion.
Ingredients
Scale
Cupcakes
- 1.5 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 0.5 cup Brown Sugar
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 pinch Salt
- 1 teaspoon Cinnamon
- 0.25 teaspoon Nutmeg
- 2 large Eggs
- 0.5 cup Vegetable Oil
- 2 cups Shredded Carrots
- 0.5 cup Chopped Walnuts or Pecans (optional)
Cream Cheese Frosting
- 8 ounces Cream Cheese
- 2 cups Powdered Sugar
- splash Milk (to achieve desired consistency)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature before baking the cupcakes.
- Prepare Pan: Line a cupcake pan with paper liners for easy removal and clean-up.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk thoroughly to blend all the dry ingredients evenly.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs until frothy, then add the vegetable oil and mix to combine well.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients bowl and gently fold together until just moistened, being careful not to overmix.
- Add Carrots and Nuts: Fold in the shredded carrots and chopped nuts if using, distributing them evenly throughout the batter.
- Fill Cupcake Liners: Fill each cupcake liner about ¾ full with the prepared batter, ensuring consistent cupcake sizes for even baking.
- Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting: Beat the cream cheese until smooth. Gradually add powdered sugar and mix until creamy. Add a splash of milk as needed to reach the desired frosting consistency.
- Frost Cupcakes: Once the cupcakes are completely cool, frost each one generously and decorate as desired.
- Serve: Serve your delicious homemade carrot cake cupcakes and enjoy!
Notes
- For a nut-free version, simply omit the walnuts or pecans.
- Ensure cupcakes are completely cool before frosting to prevent melting the frosting.
- Shredded carrots can be squeezed gently to remove excess moisture if desired.
- Make frosting ahead and store in the refrigerator; bring to room temperature before using.
- Optional toppings include toasted coconut or a sprinkle of cinnamon on the frosting.
