My kids love this!!! Carrot cake isn't just for those of us in our elder years. lol Make it pretty and they will try it.
Total Time
Not Mentioned
Prepare Time
Not Mentioned
Cook Time
20 minutes
Recipe Servings
12 - 16
Ingredients of Carrot Cake Cupcakes
Cupcakes:
1 1/4 cups all-purpose flour (157g)
1/2 cup granulated sugar (100g)
1/2 cup light brown sugar packed (100g)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cups canola oil (180ml)
2 large eggs room temperature
1 1/2 teaspoons vanilla extract
2 Tablespoons milk
1 1/2 cups grated carrots (170g)
1/2 cup chopped walnuts or pecans, optional (60g)
Frosting:
1/2 cup (1 stick) unsalted butter softened (113g)
8 oz cream cheese softened (brick-style, not spreadable) (226g)
1 teaspoon vanilla extract
1/4 teaspoon salt
4 cups powdered sugar* (500g)
How to Make Carrot Cake Cupcakes
Cupcakes:
Preheat the oven to 350 F (175 C) and line a 12-count muffin pans with paper liners.
In the large bowl with stand mixer, mix flour, sugars, baking powder, baking soda, salt, cinnamon & nutmeg.
Stir in canola oil. Add eggs, one at a time. Beat until well-combined.
Stir in vanilla extract and milk.
Add carrots and nuts (if using). and stir until combined.
Evenly divide batter into cupcake liners, filling each 2/3 - 3/4 full. Transfer to the oven and bake at 350 F for 20 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool completely before decorating with cream cheese frosting.
Frosting:
Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.
Add vanilla extract and salt and stir well to combine.
With mixer on low, gradually add powdered sugar until completely combined. Use to frost completely cooled cupcakes.