Carrot Cake Cupcakes

Ingredients

For the Cupcakes

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 eggs
• 1/2 cup vegetable oil
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded carrots
• Optional: 1/2 cup chopped walnuts

For the Frosting

• 225g cream cheese, softened
• 1/4 cup butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

Step 2: Mix Dry Ingredients

Whisk flour, baking powder, baking soda, cinnamon, and salt in a bowl.

Step 4: Add Carrots

Stir dry ingredients into wet ingredients, then fold in shredded carrots and walnuts if using.

Step 5: Bake

Divide batter into liners and bake for 18–20 minutes until a toothpick comes out clean.

Step 6: Frost

Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Frost cooled cupcakes.

Practical Notes

• Finely shredded carrot distributes through the batter and softens during the relatively short cupcake bake; coarse pieces can stay firmer and make the crumb less even.
• Let the cupcakes cool completely before adding cream-cheese frosting. Even slight warmth can soften the frosting enough to slide or soak into the tops.

How to Store Leftovers

Because the cupcakes are topped with cream-cheese frosting, refrigerate them in a covered container after they have cooled and been frosted. Keep the container sealed so the cake does not dry out.

How to Reheat

Do not reheat frosted Carrot Cake Cupcakes. Serve chilled or let a cupcake sit briefly at room temperature so the cake and frosting soften before eating.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.