These easy carrot cake cupcakes are moist, tender, and perfectly spiced. Topped with tangy cream cheese frosting, they will quickly become a family favorite. Make them for Easter, birthdays, or other spring celebrations!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Dessert
Cuisine: American
Servings: 18cupcakes
Ingredients
Carrot Cake Cupcakes
3cupsShredded Carrots (about 8 medium carrots)
1cupBrown Sugar
1/4cupGranulated Sugar
1/2cupOilcanola or vegetable
3Eggslarge
1tspVanilla Extract
2cupsAll-Purpose Flour
2tspBaking Powder
1/2tspBaking Soda
2tspCinnamonground
1/2tspGingerground
1/4tspClovesground
1/4tspSalt
Cream Cheese Frosting
1/2cupUnsalted Buttersoftened to room temperature
8ozCream Cheesesoftened to room temperature
1tspVanilla Extract
1/4tspSalt
4cupsPowdered Sugar
Instructions
Carrot Cupcakes
Preheat oven to 350° F. Line a standard muffin tin with paper liners and set aside.
Wash and peel fresh carrots. With a grater, shred carrots. Set shredded carrots aside.
In a large mixing bowl, combine brown sugar, white sugar, and oil.
Add eggs and vanilla extract. Mix.
Add the dry ingredients (flour, baking powder, baking soda, cinnamon, cloves, ginger, & salt) to the wet ingredients. Mix until just combined.
Stir in the shredded carrots.
Scoop batter into the cupcake liners, filling each about 2/3 of the way full.
Bake for about 20-25 minutes or until done (a toothpick inserted in the center comes out clean).
Cool cupcakes in the pan for about 5 minutes then transfer to a wire rack. Let them cool completely before frosting.
Cream Cheese Frosting
In a large bowl, beat softened butter and cream cheese together with an electric mixer.
Once smooth, add the vanilla extract. Mix until combined.
On low speed, add salt and SLOWLY add confectioners’ sugar. It’s best to add the powdered sugar in increments.
Once combined, increase speed to medium-high and beat for 1-2 minutes until the frosting is thick, whipped, and fluffy. Scrape down the sides of the bowl with a rubber spatula, when needed.
Frost or pipe onto cupcakes.
Notes
Store carrot cake cupcakes in an airtight container in the fridge for up to 3 days.