Description
These Carrot Cake Cupcakes are moist, flavorful, and loaded with shredded carrots and crunchy pecans, topped with a creamy, tangy cream cheese frosting. Perfectly spiced with cinnamon, nutmeg, and ginger, these cupcakes offer all the classic carrot cake goodness in individual portions. Ideal for celebrations, afternoon treats, or anytime you crave a sweet and satisfying dessert.
Ingredients
Scale
Dry Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ¾ tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- ½ tsp cinnamon
- ¼ tsp nutmeg
Wet Ingredients
- ¾ cups vegetable oil
- 2 large eggs, room temperature
- 1 ½ tsp pure vanilla extract
- 2 Tbsp whole milk
Add-ins
- 1 ½ cups carrots, peeled and shredded
- 1 cup pecans, chopped
Frosting
- ½ cup unsalted butter, room temperature
- 8 oz block cream cheese, room temperature
- 3 tsp pure vanilla extract
- 4 cups powdered sugar
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Line a 12-count muffin pan with cupcake liners to prevent sticking and make removal easy.
- Mix dry ingredients: In a large bowl or the bowl of a stand mixer, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, ground ginger, cinnamon, and nutmeg until evenly combined.
- Add wet ingredients: With the mixer on low, slowly add the vegetable oil. Then, add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl frequently to ensure everything is incorporated. Stir in the vanilla extract and milk until the batter is smooth.
- Incorporate carrots and pecans: Gently fold shredded carrots and chopped pecans into the batter using a spatula until they are evenly distributed without overmixing.
- Fill cupcake liners: Spoon the batter into the cupcake liners, filling each about two-thirds to three-quarters full to allow room for rising.
- Bake the cupcakes: Bake in the preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean. Remove the pan from the oven and allow cupcakes to cool completely on a wire rack before frosting.
- Prepare the frosting: In a clean mixing bowl, beat together the room temperature butter and cream cheese until smooth and creamy with no lumps. Add the vanilla extract and blend well. Gradually add powdered sugar, continuing to beat until the frosting is smooth, fluffy, and spreadable.
- Frost the cupcakes: Once the cupcakes have cooled completely, frost them using a piping bag fitted with your favorite tip or simply spread with a butter knife for a rustic finish.
Notes
- Ensure eggs and dairy ingredients are at room temperature for best mixing results.
- Do not overmix the batter to keep the cupcakes tender and moist.
- You can substitute pecans with walnuts or omit nuts if preferred.
- Store cupcakes in an airtight container in the refrigerator for up to 3-4 days.
- Allow cupcakes to cool completely before frosting to prevent melting.
