Ultra-Moist Carrot Cake Cupcakes With Best-Ever Cream Cheese Frosting
Shaziya
These Ultra-Moist Carrot Cake Cupcakes are a dreamy blend of spiced sweetness and tender crumb, topped with the creamiest frosting you’ll ever taste. You can whip them up in just 40 minutes, making them ideal for any occasion or a spontaneous treat.
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
- 1 ¼ cups all-purpose flour
- ½ cup granulated sugar
- ⅔ cup dark brown sugar
- 1 teaspoon cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup neutral flavored vegetable oil
- 2 large eggs at room temperature
- 1 ½ teaspoons vanilla extract
- 2 tablespoons milk
- 2 cups grated carrots
- ½ cup toasted pecans finely chopped (optional)
- 2 cups cream cheese frosting
Preheat the oven to 350°F (180°C) and line a 12 cup muffin tin with paper liners.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, baking soda, baking powder and salt.
In another bowl, whisk together the oil, eggs, milk and vanilla.
Combine the wet and dry ingredients until well mixed. Fold in the carrots and the nuts (if using).
Divide batter evenly, up to ¾ of the way full.
Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Once the cupcakes are completely cool, you can frost them with my cream cheese frosting. I scattered extra toasted pecans over the frosting for a little extra something. Store cupcakes in an airtight container in the refrigerator for up to two days. For longer storage, these cupcakes can be frozen in an airtight container for up to 1 month. Defrost for two hours at room temperature.
Keyword carrot cake cupcakes, cream cheese frosting, easy cupcake recipe, homemade frosting, moist carrot cake