Description
Delicious carrot cupcakes topped with creamy and smooth cream cheese frosting. Perfect for any occasion!
Ingredients
Scale
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¾ cup vegetable oil
- ½ cup granulated sugar
- ⅓ cup packed light brown sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts
- 2 cups grated carrots
- 1 (8-ounce) block cream cheese (room temperature)
- ½ cup unsalted butter (softened)
- 1 pinch salt
- 6 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with paper cupcake liners.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a medium bowl, whisk together the oil, both sugars, eggs, and vanilla until well combined. Pour the wet mixture into the dry mixture and stir together with a spatula until almost combined.
- Add the carrots and walnuts and stir until well distributed and there aren’t any flour streaks remaining. Divide the batter among the cupcake liners. (They should be about three-quarters full.)
- Bake for 17 to 20 minutes, or until the centers feel springy to the touch or a wooden toothpick inserted into the center comes out clean. Cool for a few minutes in the pan, then remove and finish cooling on a wire rack.
- In a large bowl with a hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and salt together on medium speed until smooth, about 1 minute.
- With the mixer on low speed, gradually add in the powdered sugar. Once combined, scrape down the bowl, add the vanilla, and beat on medium speed until light and fluffy, about 1 minute.
- Top the cupcakes with frosting by spreading it on with a spatula, or transferring it to a piping bag with a decorative tip and piping over the top.
- Store the cupcakes covered in the refrigerator for up to 5 days.
Notes
- For added flavor, consider toasting the walnuts before adding them to the batter.
- Make sure the cream cheese and butter are at room temperature for best mixing results.
- These cupcakes can be frozen for up to 2 months; just frost them after thawing.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg