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Carrot Cake Cupcakes
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Ingredients
0 of 12 gathered
Step by step
Method
5 steps
- 1
Heat the oven to 350°F. Line a 12-cup muffin tin. Whisk 1¼ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg.
- 2
In another bowl, whisk ½ cup oil, ¾ cup packed brown sugar, 2 large eggs, and 1 teaspoon vanilla. Stir in 1½ cups finely grated carrots (packed lightly). Fold the dry mix in just until combined — optional: ⅓ cup raisins or chopped pecans.
- 3
Fill liners about ⅔ full. Bake 18–22 minutes until the tops spring back and a toothpick comes out clean. Cool in the tin 5 minutes, then on a rack until completely cool — frosting melts on warm cupcakes.
- 4
Beat frosting until smooth: 4 oz softened cream cheese, 3 tablespoons butter, 1½ cups powdered sugar, and ½ teaspoon vanilla. Spread or pipe onto cooled cupcakes.
- 5
Serve at room temp or chilled. You want moist spiced carrot cupcakes with tangy cream-cheese frosting — not dry crumbly cakes or a greasy sunken top.