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Carrot Cake Cupcakes

Delicious Carrot Cake Cupcakes with Creamy Frosting Bliss

Indulge in these Carrot Cake Cupcakes, a delightful twist on the classic dessert with rich flavors and creamy frosting.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 250 kcal

Equipment

  • Muffin tins
  • Electric mixer
  • Mixing bowls
  • - Piping bag
  • Spatula

Ingredients
  

For the Cupcakes

  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Finely Grated Nutmeg
  • 1/2 cup Unsalted Butter softened
  • 1 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar
  • 3 Large Eggs
  • 2 teaspoons Pure Vanilla Extract
  • 1/2 cup Whole Milk
  • 2 cups Grated Carrots fresh
  • 1/2 cup Toasted Pecans

For the Cream Cheese Frosting

  • 8 oz Cream Cheese room temperature
  • 1/2 cup Unsalted Butter room temperature
  • 2 cups Confectioners' Sugar
  • 1/2 teaspoon Ground Cinnamon optional
  • 1/4 teaspoon Kosher Salt optional
  • 1/4 cup Finely Chopped Toasted Pecans for garnish

Instructions
 

Making the Cupcakes

  • Preheat your oven to 350°F (175°C) and prepare muffin tins by placing cupcake liners in each cup.
  • Whisk together flour, baking soda, cinnamon, salt, and nutmeg in a medium bowl until well combined.
  • Cream together softened unsalted butter and both sugars in a large bowl using an electric mixer.
  • Incorporate eggs one at a time, mixing well after each addition, then blend in the pure vanilla extract.
  • Combine the dry ingredients into the wet mixture, mixing gently until just combined.
  • Fold in the grated carrots and toasted pecans gently with a spatula.
  • Fill each cupcake liner with batter, about ¾ full.
  • Bake for about 20 minutes or until a toothpick comes out clean.
  • Cool in the tins for about 5 minutes, then transfer to a wire rack to cool completely.

Making the Frosting

  • Prepare the frosting by creaming together room-temperature cream cheese and butter until smooth.
  • Gradually add the confectioners' sugar, vanilla, cinnamon, and salt, mixing until well combined.
  • Pipe the frosting onto the cooled cupcakes using a piping bag or simply spread it on with a knife.
  • Garnish with finely chopped toasted pecans if desired.

Notes

Optional: Drizzle with caramel sauce for an indulgent twist! Ensure all ingredients are at room temperature for better mixing and texture.
Keyword baking, Carrot Cake Cupcakes, cream cheese frosting, cupcakes, dessert, spring treats