Cake Cake Cupcakes
These moist and flavorful homemade carrot cake cupcakes are topped with an easy homemade cream cheese frosting for the ultimate dessert.
Ingredients
- 1 ½ cups all-purposeflour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup vegetableoil
- ¾ cup sugar
- ½ cup brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- ½ 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 ¾ 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).
Tried this recipe?Let us know how it was!