Description
Classic carrot cake cupcakes bring warmth and sweetness to family gatherings with wholesome ingredients. Cream cheese frosting crowns these delightful individual treats, promising pure comfort in each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups finely grated carrots (about 2 medium carrots)
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter)
Dry Ingredients:
- 1 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
Optional Mix-ins:
- 1/2 cup chopped walnuts or pecans
- 1/2 cup raisins
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven by heating to 350°F and arrange cupcake liners in a 12-14 cavity pan.
- Create a dry mixture by whisking together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a medium bowl.
- In a separate large bowl, cream vegetable oil with granulated and brown sugars until thoroughly blended. Incorporate eggs and vanilla extract, mixing until silky smooth.
- Gently fold grated carrots into the wet mixture, then add walnuts or raisins if desired.
- Carefully integrate the dry ingredient mixture into the wet ingredients, stirring until just combined to maintain a tender texture.
- Distribute batter evenly among cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, checking doneness with a toothpick that should emerge clean when inserted into the center of a cupcake.
- Allow cupcakes to cool completely on a wire rack before frosting.
- Prepare cream cheese frosting by whipping softened cream cheese and butter until creamy and uniform.
- Gradually incorporate powdered sugar and vanilla, adjusting consistency with additional sugar or a pinch of salt if needed.
- Generously spread or pipe frosting onto fully cooled cupcakes, creating elegant swirls or smooth tops.
Notes
- Swap vegetable oil with coconut oil for a subtle tropical twist and healthier fat option.
- Reduce sugar content by using alternative sweeteners like stevia or honey for a low-glycemic version.
- Toast walnuts beforehand to enhance their nutty flavor and add extra crunch to the cupcakes.
- Replace wheat flour with almond or gluten-free flour blend for a celiac-friendly adaptation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 232 kcal
- Sugar: 17 g
- Sodium: 115 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg