Description
Delight in these moist and flavorful Carrot Cake Cupcakes, featuring a perfect blend of warm spices, shredded carrots, and crunchy pecans, all topped with a rich and creamy cream cheese frosting. Perfect for any occasion, these cupcakes combine the classic taste of carrot cake in a convenient, individual portion size.
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
- 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) and line a 12-count muffin pan with cupcake liners to ensure the cupcakes don’t stick and bake evenly.
- Mix dry ingredients: In a large bowl of a stand mixer, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, ground ginger, cinnamon, and nutmeg until thoroughly combined.
- Add wet ingredients: Using your stand mixer, stir in the vegetable oil and then add eggs one at a time, scraping down the sides of the bowl often to mix fully. Then add the vanilla extract and whole milk, mixing until everything is fully incorporated.
- Incorporate carrots and pecans: Gently fold in the shredded carrots and chopped pecans to distribute them evenly throughout the batter without overmixing.
- Fill cupcake liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds to three-quarters full to allow space for rising.
- Bake the cupcakes: Place the muffin pan in the preheated oven and bake for approximately 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely before frosting.
- Prepare the frosting: In a large bowl of a stand mixer, beat the room temperature butter and cream cheese together until creamy and smooth, free of lumps. Add the vanilla extract and continue mixing. Gradually add the powdered sugar, mixing until the frosting is smooth and well combined.
- Frost the cupcakes: Once the cupcakes have completely cooled, frost them using a piping bag for a decorative look or a butter knife for a simple spread.
Notes
- Ensure eggs and dairy are at room temperature to achieve smooth batter and frosting.
- Do not overmix the batter after adding the carrots and pecans to maintain a tender crumb.
- Use fresh grated carrots for the best texture and flavor.
- For nut allergies, pecans can be omitted or replaced with seeds like sunflower or pumpkin seeds.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated cupcakes to room temperature before serving for best taste.
