Description

These Perfect Carrot Cake Cupcakes are moist, fluffy, and spiced just right with cinnamon and nutmeg. Packed with finely grated carrots and topped with luscious cream cheese frosting, they’re ideal for springtime, Easter, or any time you crave a classic, cozy dessert.

Ingredients

Cupcakes:

1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2 large eggs
1/2 cup vegetable oil
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 tsp vanilla extract
1 1/2 cups finely grated carrots (about 2 medium)

Optional Add-ins:

1/2 cup crushed pineapple (drained)
1/3 cup chopped walnuts or pecans
1/4 cup raisins

Cream Cheese Frosting:

1/2 cup (1 stick) unsalted butter, softened
8 oz cream cheese, softened
2-2.5 cups powdered sugar, sifted
1 tsp vanilla extract
Pinch of salt

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Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Mix wet ingredients: In a large bowl, whisk eggs, oil, brown sugar, granulated sugar, and vanilla until smooth.
Combine: Stir dry ingredients into wet mixture until just combined. Fold in grated carrots and any optional add-ins.
Bake: Divide batter evenly among cupcake liners. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
Cool: Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Make frosting: Beat butter and cream cheese until creamy. Gradually add powdered sugar, vanilla, and salt; beat until smooth and fluffy.
Frost cupcakes once completely cool. Decorate with nuts, carrot shreds, or a sprinkle of cinnamon if desired.

Notes

For extra moisture, don’t skip the crushed pineapple.
Store frosted cupcakes in the refrigerator for up to 4 days.
These cupcakes also freeze well (without frosting).