Craving a sweet treat that perfectly balances moisture and flavor? These Easy Carrot Cake Cupcakes with Light Cream Cheese Frosting will quickly become your go-to dessert. With a hint of cinnamon and a delightful creaminess from the frosting, these cupcakes are a crowd-pleaser for any occasion. Whether it’s a birthday party or a cozy afternoon snack, they’re sure to bring a smile to your face.
Imagine biting into a fluffy cupcake filled with shredded carrots, walnuts, and warm spices, then topped with a smooth, light cream cheese frosting that melts in your mouth. These Easy Carrot Cake Cupcakes are not just visually appealing; they pack a flavor punch that is simply irresistible.
Easy Carrot Cake Cupcakes Recipe
These Easy Carrot Cake Cupcakes with Light Cream Cheese Frosting are moist, flavorful, and topped with a creamy frosting that adds just the right amount of sweetness. Each bite is light yet satisfying, making them a perfect dessert for any occasion.
Tools & Supplies Needed
- Muffin tin (12-cup)
- Cupcake liners (paper or silicone)
- Two large mixing bowls (one for dry, one for wet ingredients)
- Hand mixer or stand mixer (for frosting)
- Whisk (for dry ingredients)
- Rubber spatula or wooden spoon (for folding ingredients together)
- Electric hand whisk (optional, for batter)
- Grater or food processor (for shredding carrots)
- Measuring cups
- Measuring spoons
- Ice cream scoop or spoon (for evenly portioning cupcake batter)
- Toothpicks (for testing cupcake doneness)
- Wire cooling rack (for cooling cupcakes)
- Small offset spatula or butter knife (for frosting cupcakes)
- Parchment paper (optional, to protect surfaces during frosting)
- Medium mixing bowl (for frosting preparation)
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 cup vegetable oil
- 2 cups grated carrots
- 1/2 cup crushed walnuts (optional)
- 1/2 cup raisins (optional)
- For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk, if needed for consistency
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine Wet Ingredients: In another bowl, mix together the granulated sugar, brown sugar, eggs, and vegetable oil until well combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, walnuts, and raisins, if using.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
- Prepare the Frosting: In a mixing bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy. Add milk as needed to reach the desired consistency.
- Frost the Cupcakes: Once the cupcakes are completely cooled, frost them generously with the cream cheese frosting.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 12 cupcakes
- Calories: 250kcal
- Fat: 12g
- Protein: 3g
- Carbohydrates: 36g
