Description
These Easy Carrot Cake Cupcakes are moist, flavorful, and perfectly spiced with cinnamon, ginger, and nutmeg. Topped with a luscious cream cheese frosting and optional crunchy pecans, they make a delightful treat for any occasion. With simple ingredients and straightforward steps, these cupcakes combine grated carrots and warm spices in a tender crumb that’s sure to please both kids and adults.
Ingredients
Scale
Cupcakes
- 1¼ cups (160g) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground ginger (optional)
- ¼ teaspoon ground cardamom (optional)
- ⅛ teaspoon freshly grated nutmeg (optional)
- ½ cup (118ml) canola or vegetable oil
- ½ cup (100g) granulated sugar
- ½ cup (105g) packed light or dark brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1½ cups (150g) grated peeled carrots (2 to 3 medium carrots)
- ¼ cup (35g) coarsely chopped pecans (optional)
- ¼ cup (35g) raisins (optional)
Cream Cheese Frosting
- 4 ounces (115g) full-fat block cream cheese, softened to room temperature
- 2 tablespoons (28g) unsalted butter, softened to room temperature
- ½ teaspoon vanilla extract
- Pinch of fine sea salt
- 1½ cups (165g) powdered sugar, plus more as needed
- Pinch of ground cinnamon or ground cardamom (optional)
- ¼ cup (35g) coarsely chopped pecans (optional, for garnish)
Instructions
- Preheat the oven: Preheat your oven to 350°F (176°C) and line a 12-cup muffin pan with cupcake liners to prepare for baking.
- Whisk the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, fine sea salt, ground cinnamon, ground ginger, ground cardamom, and freshly grated nutmeg until evenly combined.
- Mix the wet ingredients: In a separate large bowl, whisk the canola oil, granulated sugar, brown sugar, and vanilla extract until smooth. Add the eggs one at a time, beating well after each addition until fully incorporated.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overmixing.
- Fold in the carrots and optional add-ins: Fold in the grated peeled carrots, and if desired, coarsely chopped pecans and raisins, ensuring an even distribution throughout the batter.
- Fill the muffin cups: Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the frosting: Using a mixer, beat the softened cream cheese and unsalted butter together until smooth. Add the vanilla extract, a pinch of salt, and powdered sugar gradually, beating until the frosting is fluffy and creamy. Optionally, add a pinch of ground cinnamon or cardamom for added spice.
- Frost the cupcakes: Once the cupcakes have fully cooled, frost each generously with the cream cheese frosting. Garnish with coarsely chopped pecans if desired for an extra crunchy texture and nutty flavor.
Notes
- For best texture, ensure eggs and cream cheese are at room temperature before mixing.
- Optional spices like ginger, cardamom, and nutmeg enhance the warm flavors but can be omitted if preferred.
- Add raisins and pecans according to your taste or omit for a nut-free and raisin-free version.
- Use full-fat cream cheese for a rich and creamy frosting.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Allow frosting to set slightly before serving for easier slicing or handling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
