Carrot Cake Cupcakes

These Carrot Cake Cupcakes are moist, perfectly spiced, and with just enough sweetness to balance out the tangy, fluffy cream cheese frosting. They are everything you want in carrot cake in a perfectly-portioned cupcake.

Course Breakfast

Cuisine American

Keyword Carrot Muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings cupcakes

Calories 260kcal

Ingredients

Cupcakes

1 1/2 cups flour, all-purpose
1 cup whole wheat flour
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup oil
4 large eggs
1 teaspoon vanilla extract
3 cups shredded carrots

Cream Cheese Frosting

4 ounces cream cheese
1/4 cup butter
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1/2 cup chopped pecans optional

Instructions

Cupcakes

Preheat oven to 350 degrees. Place cupcake liners in a muffin tin, or butter each tin and dust with flour, shaking off the extra.
In a large bowl, combine flours, sugar, baking soda, salt and cinnamon.
In a separate bowl, combine the oil, eggs, and vanilla. Whisk until well combined. Stir in carrots until everything is incorporated together well.
Fold the wet ingredients into the dry ingredients and mix well. Scoop into muffin tin, with muffin liners or by spraying a muffin tin. Fill about 2/3 of the way full.
Bake for 25-30 minutes. The cupcakes are done when the tops bounce back when lightly touched, or a toothpick comes out clean from the center.

Cream Cheese Frosting

Cream together softened cream cheese and butter. Add powdered sugar and beat until smooth. Add vanilla and beat again. Stir in chopped pecans if using.
Once the cupcakes are cooled, spread each one with frosting. Enjoy!

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