...
Go Back

Easy Carrot Cake Cupcakes

Enjoy these moist and delicious carrot cake cupcakes topped with a creamy cream cheese frosting. Perfect for any occasion!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 14 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcakes
  • 1 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 cups shredded carrots about 1/2 pound
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 2/3 cup vegetable oil or canola oil
Frosting
  • 1 cup cream cheese softened, but still cool
  • 1/4 cup unsalted butter softened, but still cool
  • 1 cup confectioners’ sugar sifted
  • 1/2 teaspoon pure vanilla extract

Method
 

  1. Preheat oven to 350° F. Line muffin tin with liners. Makes 14 cupcakes.
  2. Whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  3. Beat together granulated sugar, brown sugar and vegetable oil. Add eggs and vanilla, and mix.
  4. Slowly add the flour mixture to the wet ingredients. Stir in the shredded carrots.
  5. Fill cupcake liners two-thirds full. Bake at 350° F for 20-22 minutes. Cool in pan for 5 minutes, then transfer to a wire rack.
  6. Beat together cream cheese and butter until smooth. Add the vanilla and mix. Slowly add the confectioners' sugar and mix.
  7. Transfer frosting to a frosting bag. Frost the cooled cupcakes and dust with ground cinnamon.

Notes

For best results, ensure your cream cheese and butter are softened but still cool to prevent a runny frosting.