Carrot Cake Cupcakes
Soft, warmly spiced carrot cake cupcakes topped with smooth cream cheese frosting.
Ingredients
Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 large eggs at room temperature
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1 1/2 cups finely grated carrots from about 2 to 3 medium carrots
- 1 1/2 teaspoons vanilla bean paste divided
- 8 ounces cream cheese softened
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350°F and line a standard 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- In a large bowl, whisk the eggs and granulated sugar until the mixture looks slightly thick and pale.
- Slowly whisk in the vegetable oil and 1 teaspoon of the vanilla bean paste until the mixture is smooth and glossy.
- Fold the finely grated carrots into the wet mixture with a spatula until evenly distributed.
- Sprinkle the dry ingredients over the wet ingredients and gently fold together just until no dry streaks of flour remain.
- Divide the batter evenly among the cupcake liners, filling each about two thirds full.
- Bake for 18 to 22 minutes, until the tops spring back lightly when touched and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- For the frosting, beat the softened cream cheese and unsalted butter together in a mixing bowl with a hand mixer or stand mixer until smooth and creamy.
- Add the powdered sugar gradually, mixing on low after each addition, then increase to medium speed and beat until thick, smooth, and fluffy.
- Beat in the remaining 1/2 teaspoon vanilla bean paste until fully incorporated.
- Once the cupcakes are completely cool, spread or pipe the cream cheese frosting on top of each cupcake.
- Serve immediately or chill briefly to help the frosting set before serving.
Notes
- Use freshly grated carrots for the best texture; pre-shredded carrots are often too dry and coarse.
- Do not overmix the batter after adding the flour or the cupcakes can bake up dense instead of tender.
- Make sure the cupcakes are fully cool before frosting to keep the cream cheese frosting from melting.
- Store frosted cupcakes covered in the refrigerator for up to 4 days; bring to room temperature before serving.
- Do not overmix the batter after adding the flour or the cupcakes can bake up dense instead of tender.
- Make sure the cupcakes are fully cool before frosting to keep the cream cheese frosting from melting.
- Store frosted cupcakes covered in the refrigerator for up to 4 days; bring to room temperature before serving.