Description
These moist and flavorful Carrot Cake Cupcakes are perfect for any occasion. Packed with shredded carrots and chopped pecans and topped with a creamy cream cheese frosting, these cupcakes offer a delicious twist on the classic carrot cake in a convenient single-serving size.
Ingredients
Scale
Cupcakes
- 1 ¼ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ¾ tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¾ cups vegetable oil
- 2 large eggs, room temperature
- 1 ½ tsp pure vanilla extract
- 2 Tbsp whole milk
- 1 ½ cups carrots, peeled and shredded
- 1 cup pecans, chopped
Frosting
- ½ cup unsalted butter, room temperature
- 8 oz block cream cheese, room temperature
- 3 tsp pure vanilla extract
- 4 cups powdered sugar
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Line a 12-count muffin pan with cupcake liners to prevent sticking and ensure easy removal after baking.
- Mix dry ingredients: In the large bowl of a stand mixer, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, fine sea salt, ground ginger, cinnamon, and nutmeg until all ingredients are thoroughly combined.
- Add wet ingredients: Using the stand mixer, slowly add vegetable oil and eggs one at a time, mixing well and scraping down the sides of the bowl regularly to ensure even incorporation. Add vanilla extract and whole milk and mix until the batter is smooth.
- Incorporate carrots and pecans: Gently fold the peeled and shredded carrots along with the chopped pecans into the batter, distributing them evenly without overmixing.
- Fill cupcake liners: Spoon the batter into each cupcake liner, filling them about two-thirds to three-quarters full to allow room for rising during baking.
- Bake the cupcakes: Place the muffin pan in the preheated oven and bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean. After baking, remove from the oven and allow the cupcakes to cool completely on a wire rack before frosting.
- Prepare the frosting: In a clean large bowl using the stand mixer, beat the unsalted butter and cream cheese together until the mixture is creamy and free of lumps. Add the vanilla extract and mix well. Gradually add the powdered sugar, mixing continuously until smooth and fluffy.
- Frost the cupcakes: Once the cupcakes have cooled entirely, use a piping bag or butter knife to frost each cupcake generously with the cream cheese frosting. Serve and enjoy!
Notes
- Ensure eggs and cream cheese are at room temperature for smooth batter and frosting.
- Do not overmix the batter once the carrots and pecans are folded in to prevent dense cupcakes.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes before chopping for enhanced flavor.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free version, substitute cream cheese and butter with vegan alternatives.
