These moist and flavorful homemade carrot cake cupcakes are topped with an easy homemade cream cheese frosting for the ultimate dessert.
Why You’ll Love This Carrot Cake Cupcake Recipe
- Made with our homemade cream cheese frosting, these carrot cupcakes are soft and flavorful.
- They are homemade and nothing beats homemade.
Ingredients Needed:
- Flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Vegetable oil
- Sugar
- Brown sugar
- Eggs
- Vanilla extract
- Grated carrots
- Chopped walnuts or pecans (optional)
How to Make Carrot Cupcakes
Preheat your oven to 350°F. Line a cupcake tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, combine the vegetable oil, sugar, brown sugar, eggs, and vanilla. Mix until slightly creamy.
Gradually add the dry flour mixture to the wet mixture, stirring until just combined. Be careful not to overmix.
Fold in the carrots and chopped nuts.
Fill each cupcake liner about 3/4 full of the batter.
Bake in the preheated oven for 20-24 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool. Transfer them to a wire rack so that they cool completely.
Once the cupcakes are completely cooled, you can frost them. (Here’s our homemade cream cheese frosting recipe that we use but you can use store-bought if you wish).
Cake Cake Cupcakes
Ingredients
- 1 1/2 cups all-purposeflour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup vegetableoil
- 3/4 cup sugar
- 1/2 cup brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1/2 cup choppedwalnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F. Line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, combine the vegetable oil, sugar, brown sugar, eggs, and vanilla. Mix until slightly creamy.
- Gradually add the dry flour mixture to the wet mixture, stirring until just combined. Be careful not to overmix.
- Fold in the carrots and chopped nuts (if adding them).
- Fill each cupcake liner about 3/4 full of the batter.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and allow them to cool. Transfer them to a wire rack so that they cool completely.
- Once the cupcakes are completely cooled, you can frost them. (Here’s our homemade cream cheese frosting recipe that we use but you can use store-bought if you wish).
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. For best results, calculate these on your own.
