"Moist carrot cake cupcakes with warm spices and rich cream cheese frosting. These flavorful cupcakes are truly addictive and hard to put down!"
The Best Carrot Cake Cupcakes
5
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- Recipe Card
Prep time: 30mins
Cook time: 20mins
Serves or Makes: 8
Recipe Card
ingredients
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoons baking soda
- 1/4 teaspoons salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoons ginger
- 1/4 teaspoon nutmeg
- 1/2 cup canola oil
- 3/4 cup light brown sugar
- 2 eggs
- 1/2 teaspoons vanilla
- 1 1/2 cups grated carrots
Method
Step 1
Preheat the oven to 350°F. Line a standard muffin tin with paper liners.
Step 2
In a medium bowl, mix together all-purpose flour, whole wheat flour, baking soda, salt, cinnamon, ginger, and nutmeg.
Step 3
In a large bowl, whisk together the oil, brown sugar, eggs, and vanilla. Stir in grated carrots. Add dry ingredients and mix until just combined.
Step 4
Divide the batter evenly among the muffin cups (each should be about 2/3 full). Bake until a toothpick inserted into cupcakes comes out clean, 18-20 minutes. Let cool completely.
Step 5
Fit the bowl of a stand mixer with paddle attachment, and beat the cream cheese, butter, and vanilla on medium-high speed until very smooth and creamy. Turn mixer off and scrape down sides of bowl with a rubber spatula. Beat mixture for 2 more minutes on medium-high.
Step 6
On low speed, gradually mix in the powdered sugar and beat until fluffy. (May need to turn mixer off, scrape down sides of bowl, and continue mixing).
Step 7
Frost cupcakes using a pastry bag or preferred kitchen tool. Store in an airtight container in the refrigerator for up to 3 days. Store in freezer for up to 2 months.