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Carrot Cake Cupcakes

Moist and flavorful carrot cake cupcakes with warm cinnamon, tender shredded carrots, and signature cream cheese frosting that stay incredibly moist for days.
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Prep Time 20 minutes
Cook Time 18 minutes
Servings: 12
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1½ cups finely grated carrots
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • ½ cup chopped walnuts (optional)
For the Cream Cheese Frosting
  • 8 oz cream cheese, softened
  • ½ cup butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners. Grate your carrots finely using the small holes of a box grater.
  2. In a large bowl, whisk together oil, sugar, and eggs until the mixture becomes pale and slightly frothy, about 2 minutes of vigorous whisking.
  3. In a separate bowl, whisk flour, baking soda, cinnamon, salt, and nutmeg until evenly distributed. Gradually fold this mixture into your wet ingredients using a wooden spoon, stirring just until combined. Gently fold in the grated carrots and nuts.
  4. Divide batter evenly among muffin cups, filling each about ⅔ full. Bake for 16-18 minutes, until the tops spring back when lightly touched and a toothpick inserted in the center comes out with just a few moist crumbs.
  5. While cupcakes cool completely on a wire rack, beat softened cream cheese and butter until fluffy and pale, about 3 minutes. Gradually add powdered sugar, beating until smooth and pipeable. Add vanilla last.
  6. Once cupcakes are completely cool to the touch, pipe or spread frosting generously on top.

Notes

Bake cupcakes up to two days in advance and store unfrosted in an airtight container. Frost just before serving for the freshest presentation. Store frosted cupcakes in refrigerator for up to 5 days. Unfrosted cupcakes keep at room temperature for 3 days or freeze for up to 3 months. Pat grated carrots dry with paper towels to prevent soggy cupcakes. Always cool completely before frosting.