Description
Indulge in the perfect blend of moist, spiced carrot cake and creamy frosting with these delightful Carrot Cake Cupcakes. Packed with freshly grated carrots, warm spices, and crunchy pecans, these cupcakes are topped with a velvety cream cheese frosting for a irresistible treat that’s perfect for any occasion.
Ingredients
Units
Scale
For the cupcakes:
- 1 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1/4 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 3/4 cups vegetable oil
- 2 large eggs, room temperature
- 1 1/2 tsp pure vanilla extract
- 2 Tbsp whole milk
- 1 1/2 cups carrots, peeled and shredded
- 1 cup pecans, chopped
For the Cream Cheese Frosting:
- 1/2 cup unsalted butter, room temperature
- 8 oz block cream cheese, room temperature
- 3 tsp pure vanilla extract
- 4 cups powdered sugar
Instructions
- Prepare the oven and pan: Preheat oven to 350°F (175°C) and line a 12-count muffin pan with cupcake liners.
- Mix dry ingredients: In a large bowl of a stand mixer, whisk together flour, white sugar, brown sugar, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg until well combined.
- Add wet ingredients: Using your stand mixer, stir in vegetable oil and eggs (one at a time), scraping down the sides of the bowl often. Mix until well combined. Add vanilla extract and milk, and mix until incorporated.
- Incorporate carrots and pecans: Fold in the shredded carrots and chopped pecans until evenly distributed throughout the batter.
- Fill cupcake liners: Fill each cupcake liner ⅔-¾ full with the batter.
- Bake the cupcakes: Bake in the preheated oven for 20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
- Prepare the frosting: In a large bowl of a stand mixer, beat butter and cream cheese until creamy and lump-free. Add vanilla extract and mix well. Gradually add powdered sugar and mix until smooth and well combined.
- Frost the cupcakes: Once cooled, frost the cupcakes using a piping bag or butter knife.
Notes
- For extra flavor, toast the pecans before adding them to the batter.
- Ensure all ingredients are at room temperature for the best texture.
- Don’t overmix the batter to avoid dense cupcakes.
- Store frosted cupcakes in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 450
- Sugar: 40g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
