Carrot Cake Cupcakes

Carrot cake cupcakes are moist, tender, and filled with shredded carrot and cozy spices. They're topped with velvety cream cheese frosting and crunchy walnuts for the perfect sweet treat.

Prep Time 15

Cook Time 17

Resting time 30

Total Time 1 2

Servings cupcakes

Author Heather

Ingredients

Cupcakes

1 ¼ cups (150 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ginger
¼ teaspoon nutmeg
½ teaspoon kosher salt
1 ½ cups (150 g) finely grated carrot
¾ cup (160 g) light brown sugar
½ cup (100 g) vegetable oil
2 large eggs room temperature
1 teaspoon vanilla extract

Cream cheese frosting

8 ounces (227 g) block-style cream cheese room temperature
½ cup (113 g) unsalted butter room temperature
1 teaspoon vanilla extract
¼ teaspoon kosher salt
3 ½ cups (400 g) confectioner's sugar

Decoration

¼ cup chopped walnuts optional

Instructions

Cupcakes

Preheat oven to 350℉. Line a cupcake pan with paper liners and set aside.
In a bowl, whisk together dry ingredients: flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
In a large bowl, add finely grated carrots, brown sugar, oil, eggs, and vanilla extract. Add dry ingredients to wet ingredients and stir with a spoon until just combined.
Divide batter between 12 cupcake tins, filling to about ⅔ full.
Bake for about 17 to 19 minutes, OR until the tops pop back when gently pressed (if an indent is left, your cupcakes need more time).
Transfer cupcakes to a cooling rack and allow to cool completely before frosting.

Frosting

In a large bowl, add room temperature cream cheese and butter and beat with a hand mixer (or stand mixer) until creamy, about 1 minute.
Add vanilla extract and salt and mix until incorporated.
Add confectioner's sugar, half at a time, and mix on low speed until sugar is incorporated. Switch to high speed and beat until light and fluffy, about 2 minutes.
Pipe or spread frosting with a knife onto cupcakes, top with chopped walnuts, and serve.

Notes

Leftovers: Leftover cupcakes will keep in the refrigerator for up to 5 days.
Refrigerating: Cream cheese frosting needs to be refrigerated if it sits out for more than 2 hours. Store frosted baked goods in the refrigerator in a tightly sealed container. Bring to room temperature for 30 minutes before serving.
Freezing: Cupcakes can be frozen for up to 3 months. To thaw cake, transfer to the refrigerator to thaw overnight or place on the counter top for 2 to 3 hours.
More tips: Be sure to check out my 10 tips for baking cake, based on reader comments and questions!

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