This is a great and super easy! You’ll love it, I know I did.
Carrot Cake Cupcakes
A great recipe, and it's honestly super easy.
Ingredients
Cupcakes
- 1 ¼ Cup All Purpose Flour
- ½ Cup Granulated Sugar
- ½ Cup Light Brown Sugar
- ¾ tsp Baking Soda
- ½ tsp Baking Powder
- ½ tsp Salt
- 1 tsp Ground Cinnamon
- ¼ tsp Nutmeg
- ¾ Cup Vegetable Oil
- 2 Eggs
- 1 ½ tsp Vanilla Extract
- 2 Tbps Milk
- 1 ½ Cup Grated Carrots
- ½ Cup Chopped Walnuts or Pecans Optional
Cream Cheese Frosting
- ½ Cup Salted Butter
- 8 Oz Cream Cheese
- 1 tsp Vanilla Extract
- 4 Cups Powdered Sugar
Instructions
Cupcakes
- Preheat oven to 350° and line a muffin pan with cupcake liners.
- In a large bowl whisk together Flour, Sugars, Baking Oowder, Baking Soda, Salt, Cinnamon, and Nutmeg.
- Stir in Vegetable Oil and add eggs one at a time till well combined.
- Stir in Vanilla Extract and Milk.
- Add Carrots and nuts if using, and stir until combined.
- Divide batter equally into cupcake liners. Bake for 20 minutes or until a toothpick inserted comes out clean or with moist crumbs.
- Allow to cool completely before frosting.
Cream Cheese Frosting
- Combine Butter and Cream Cheese in a bowl and beat until creamy, well combined, and lump free.
- Add Vanilla Extract and stir well to combine.
- Gradually add powdered sugar till completely combined.
Notes
First note, if you want smaller pieces of carrot in your cupcake you can dice your grated carrots a bit to make them smaller. Just be careful cause you can release too much carrot juice by doing this, and it will make a more carrot tasting cupcake and mess with your baking time.
Second note, if you want just a thin layer of frosting, cut the frosting recipe in half. If you use the entire recipe, you can actually pipe it on nice and thick. It’s really up to you!