Description
These Super Moist Carrot Cake Cupcakes combine tender, spiced carrot-infused cake with a luscious cream cheese frosting. Perfectly balanced with warm cinnamon, nutmeg, and optional walnuts for added crunch, these cupcakes offer a delightful treat for any occasion.
Ingredients
Scale
For the Cupcakes:
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 1 teaspoon baking soda, sifted
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves (optional)
- ½ teaspoon ground nutmeg (optional)
- ½ teaspoon fine sea salt
- 3 large eggs, room temperature
- 1 cup vegetable oil
- 15 oz pumpkin puree (or grated carrots, about 1½ cups)
- ½ cup chopped walnuts (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, room temperature
- ½ cup unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar, sifted
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and grease two 12-cup muffin pans to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, and sea salt until thoroughly combined.
- Prepare Wet Ingredients: In a separate bowl, beat the eggs, vegetable oil, and pumpkin puree (or grated carrots) together until smooth and well incorporated.
- Combine: Gradually add the wet ingredients mixture to the dry ingredients, stirring gently until the batter becomes smooth and uniform without overmixing.
- Add Walnuts: Fold in the chopped walnuts carefully if using, to ensure even distribution throughout the batter.
- Bake: Divide the batter evenly into the prepared muffin pans. Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely in the pans.
- Make the Frosting: Using a hand mixer or stand mixer, beat cream cheese, unsalted butter, and vanilla extract together until smooth and creamy. Gradually add sifted powdered sugar and beat until the frosting is fluffy and spreadable.
- Frost & Serve: Once cupcakes are fully cooled, frost each one generously with the cream cheese frosting. Optionally, garnish with additional chopped walnuts for extra texture and presentation.
Notes
- For a more traditional carrot cake flavor, use freshly grated carrots instead of pumpkin puree.
- Ensure eggs and dairy ingredients are at room temperature for better batter consistency.
- Do not overmix the batter to keep cupcakes tender and moist.
- Walnuts are optional; you can substitute with pecans or omit for nut-free cupcakes.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
