Carrot Cake Cupcakes with Cream Cheese Frosting
If there's one dessert I never tire of, it's carrot cake! Whether served as a sheet cake, a layer cake, in a loaf pan or, as done here, as delectable carrot cake cupcakes, I am all in. My non-negotiables: the cake must be utterly moist and there must be mounds of homemade cream cheese frosting on top. Enjoy for special occasions or simply because you're craving carrot cake, as I often am.
Servings: 24 cupcakes
Calories: 524kcal
Equipment
Ingredients
For the cake
- 1¼ cups (250g) granulated sugar
- ¾ cup (160g) brown sugar
- 1¼ cups (296ml) vegetable oil
- 4 large (200g) eggs, room temperature
- 2 tsp pure vanilla extract
- 2⅓ cups (280g) all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp Kosher salt
- 4 cups grated carrots
- 1 cup chopped walnuts, plus an additional ½ -1 cup for garnish – can use pecans instead
For the cream cheese frosting
- ½ cup (1 stick; 113g) unsalted butter, softened
- 8 oz cream cheese, softened
- 3½ cups (438g) confectioner’s sugar
- 1 tsp pure vanilla extract
Instructions
- Prepare the pan. Preheat an oven to 350°F (177°C). Line a standard 12-cup muffin pan with cupcake liners.
- Mix the wet ingredients. Place 1¼ cups (250g) granulated sugar, ¾ cup (160g) brown sugar, 1¼ cups (296ml) vegetable oil, 4 large (200g) eggs, and 2 tsp vanilla extract in the bowl of a stand mixer. Beat on medium speed until thoroughly mixed, about 1-2 minutes.
- Add the dry ingredients. Add 2⅓ cups (280g) all-purpose flour, 2 tsp baking soda, 2 tsp baking powder, 2 tsp ground cinnamon, and ½ tsp Kosher salt, then beat until just combined.
- Add remaining ingredients. Stir in 4 cups grated carrots and 1 cup chopped walnuts until just combined.
- Bake the cupcake. Pour the batter into the liners so that they are about ⅘ of the way full Bake for 20-23 minutes, or until a toothpick inserted into the center comes out clean. Cool for 10 minutes, then carefully transfer to a wire rack. Repeat with remaining cupcake batter. Cool cupcakes completely before icing.
- Make the cream cheese frosting. Place ½ cup (113g) butter and 8 oz cream cheese in the bowl of a stand mixer fitted with paddle attachment. Beat on medium-high speed until very mixed, about 1-2 minutes. Turn the mixer off, then add 3½ cups (438g) confectioner’s sugar and 1 tsp vanilla extract. Begin beating on low, then gradually increase the speed as the sugar is incorporated. Continue beating until the frosting is smooth and creamy, about 2 minutes more.
- Frost the cupcakes. When the cupcakes are completely cool, spread or pipe the frosting on top. I like to finish with a sprinkle of chopped walnuts, but you can skip this if you want. Enjoy!
Nutrition
Calories: 524kcal | Carbohydrates: 75g | Protein: 5g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 234mg | Potassium: 150mg | Fiber: 2g | Sugar: 55g | Vitamin A: 3855IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg
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