Ingredients
Cupcakes: 1 ¼ cup all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 tsp ground cinnamon, ¼ tsp ground nutmeg, 2 cups shredded carrots (about ½ lb), ¾ cup granulated sugar, ¼ cup packed light brown sugar, 2 large eggs (room temperature), 1 tsp pure vanilla extract, ⅔ cup vegetable oil (or canola oil)
Frosting: 1 cup (8 oz block) cream cheese (softened but still cool), ¼ cup unsalted butter (softened but still cool), 1 cup confectioners’ sugar (sifted), ½ tsp vanilla extract
Instructions
- Preheat oven to 350 °F (175 °C) and line a 12-cup muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In another bowl, mix granulated sugar, brown sugar, and oil until combined (about 1 minute). Add eggs and vanilla, mixing until incorporated.
- On low speed, gradually add the dry ingredients and mix just until combined (about 15 seconds). Stir in shredded carrots by hand, scraping the bowl.
- Fill liners two-thirds full and bake for 20–22 minutes, or until a toothpick inserted in the center comes out with a few crumbs. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat cream cheese and butter together for about 90 seconds until smooth. Add vanilla and mix briefly. On low speed, slowly add confectioners’ sugar and blend until incorporated.
- Frost cooled cupcakes using a piping bag or spatula. Optionally dust with cinnamon or sprinkle with chopped nuts.
Notes
- Stir in ¼ cup chopped walnuts, pecans, or golden raisins with the carrots for added texture.
- For mini cupcakes, reduce bake time to 10–12 minutes.
- Swap cream cheese frosting for vanilla buttercream or cinnamon frosting for a different twist.
- Add crushed pineapple or unsweetened applesauce for more moisture.
- Prep Time: 10 minutes
- Cook Time: 20–22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 25g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
