Carrot Cake Cupcakes
A moist and fluffy carrot cake cupcakes recipe! Perfect for Easter or any time of year, these are sure to be the star of your dessert table.
- Prep time
- 25 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 ¼ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¾ cups avocado, vegetable, or canola oil
- 2 large eggs (room temperature)
- 1 ½ teaspoons vanilla extract
- 2 Tablespoons milk
- 1 ½ cups grated carrots
- ½ cup chopped walnuts or pecans, optional
- 1 batch Cream Cheese Frosting
Instructions
- 1
Preheat oven to 350F (175C) and line a 12-count muffin pans with paper liners.
- 2
In the bowl of a stand mixer (or in a large bowl using an electric mixer), whisk together flour, sugars, baking powder, baking soda, salt, cinnamon and nutmeg.
- 3
Stir in oil. Add eggs, one at a time, pausing to scrape down sides of the bowl after each addition. Beat until well-combined.
- 4
Stir in vanilla extract and milk.
- 5
Add carrots and nuts (if using). and stir until combined.
- 6
Evenly divide batter into cupcake liners, filling each ⅔-¾ of the way full. Transfer to oven and bake on 350F (175C) for 20 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
- 7
Allow to cool in the baking tin for 5 minutes before carefully removing to a cooling rack to cool completely before decorating with cream cheese frosting*.