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Carrot Cake Cupcakes

Carrot Cake Cupcakes Recipe

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger (optional)
  • 2 large eggs
  • 1 cup granulated sugar
  • 3/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 1/2 cups finely grated carrots
  • 1/2 cup crushed pineapple, well drained
  • 1/2 cup chopped walnuts or pecans (optional)
  • 8 oz full-fat cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a bowl.
  2. In a separate bowl, whisk eggs and sugar until pale. Add oil and vanilla, whisking until smooth.
  3. Fold the dry mixture into the wet in two additions, then fold in grated carrots and drained pineapple. Stir in nuts if using.
  4. Divide batter among liners, filling two-thirds full. Bake 18 to 22 minutes until a toothpick comes out clean. Cool in pan 5 minutes, then transfer to a wire rack.
  5. Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until fluffy. Frost completely cooled cupcakes and top with nuts or carrot shreds.

Notes

Let the cupcakes cool completely before you frost them—any warmth will melt the cream cheese and turn the frosting runny. If you plan to serve them the next day, they taste even better after sitting overnight, so go ahead and bake them a day in advance.