Carrot Cake Cupcakes
This is my go-to carrot cake recipe. It can easily be made into a layered cake or into cupcakes like these. The batter is simple, comes together easily and very delicious. You can’t really go wrong with these Carrot Cake Cupcakes. I like to tint some of the cream cheese frosting orange and green and then pipe out little carrots on top of each for a little fun design. I’ll also finish them off with some chopped pecans or walnuts, but that’s optional.
Carrot Cake Cupcakes
Simple but delicious carrot cake in cupcake form. Topped with a tasty cream cheese frosting.
Servings: 18
Equipment
- Mixing bowls
- Mixer
- Measuring spoons and cups
- Cupcake pan
Ingredients
Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 4 large eggs
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 cup vegetable oil
- 1/4 cup milk
- 1 tablespoon vanilla extract
- 3 cups loosely packed shredded carrots about 6 medium
- 1 cup walnuts chopped (optional)
Frosting:
- 1 stick of butter softened
- 1 8 oz block of cream cheese softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- chopped almonds for garnish
- orange and green food coloring
Instructions
- Preheat oven to 350°F. Line two cupcake pans with cupcake liners.
- In a medium bowl, combine flour, baking soda, cinnamon, baking powder, salt, and nutmeg.
- In a large bowl, with mixer at medium-high speed, beat eggs and granulated and brown sugars until blended, about 2 minutes, frequently scraping bowl with rubber spatula. Beat in oil, milk, and vanilla. Reduce speed to low; add flour mixture and beat until smooth, about 1 minute, scraping bowl. Fold in carrots and walnuts (if using).
- Spoon batter into prepared cupcake tins. Bake until toothpick inserted in center comes out clean, 15 to 20 minutes. Cool in pans for about 5 minutes. Remove and transfer the cupcakes onto cooling racks and allow to cool completely.
- For the frosting: Combine all ingredients in a large bowl and beat until thick and smooth. Pipe out the frosting onto each of the cupcakes. Top with chopped almonds, if desired. Dye half cup of the frosting orange, and 1/4 cup green. Pipe out the carrots on top of each cupcake if you wish. Enjoy!
