Description
Nana’s Carrot Cupcakes are moist, flavorful treats packed with grated carrots, warm spices, and optional crunchy nuts, all topped with a smooth, creamy cream cheese frosting. Perfect for any occasion, these cupcakes combine a tender crumb with a luscious frosting for a delicious homemade dessert.
Ingredients
Scale
Cupcakes
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 ½ cups grated carrots (about 2-3 medium carrots)
- ½ cup chopped walnuts or pecans (optional)
Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to ensure cupcakes don’t stick and bake evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt to evenly distribute the leavening agents and spices.
- Beat Wet Ingredients: In a large bowl, beat the eggs and granulated sugar until smooth and slightly creamy. Add in the vegetable oil and vanilla extract, mixing well to combine all wet ingredients thoroughly.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring continuously until just combined to avoid overmixing.
- Add Carrots and Nuts: Fold in the grated carrots along with chopped walnuts or pecans if using, ensuring even distribution throughout the batter.
- Fill Muffin Cups: Divide the batter evenly between the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully baked.
- Cool Cupcakes: Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting: While the cupcakes cool, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and a pinch of salt, continuing to beat until the frosting is light and fluffy.
- Frost and Garnish: Once the cupcakes are completely cooled, spread the cream cheese frosting generously over each cupcake. Optionally, garnish with additional chopped nuts for added texture and presentation.
Notes
- Make sure the cream cheese and butter are softened to room temperature for smooth, lump-free frosting.
- You can substitute walnuts with pecans or omit nuts entirely if preferred.
- Grate carrots finely to ensure even moisture distribution in the cupcakes.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days due to the cream cheese frosting.
- Bring cupcakes to room temperature before serving for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
