Description
Deliciously spiced carrot cake cupcakes topped with tangy cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups (190 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp fine sea salt
- 2 large eggs, room temperature
- 1/2 cup (120 ml) vegetable oil or mild olive oil
- 1/4 cup (60 ml) plain yogurt or sour cream
- 1 tsp vanilla extract
- 1 tbsp orange zest (optional)
- 1 1/2 cups finely grated carrots (about 3 medium carrots)
- 1/2 cup chopped walnuts or pecans (toasted if possible)
- 1/3 cup crushed pineapple, drained (optional)
- 1/4 cup shredded coconut (optional)
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (115 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Grate carrots finely; measure after grating for consistent moisture.
- In a large bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
- In another bowl, whisk eggs and both sugars until glossy. Then whisk in oil, yogurt, vanilla, and orange zest until smooth.
- Add the dry mix to the wet mix and stir gently without overmixing. Fold in grated carrots, toasted nuts, and optional pineapple or coconut.
- Spoon batter into liners, filling each about two-thirds full, and tap the tin gently to release air bubbles.
- Bake for 18–22 minutes, or until a toothpick comes out with a few moist crumbs. Cool in the pan for 5 minutes, then transfer to a rack.
- For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt until spreadable. Chill if too soft.
- Once cupcakes are cool, frost and garnish with nuts or zest.
Notes
For best results, use room temperature ingredients and avoid overmixing to keep cupcakes tender.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 22g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: carrot cake, cupcakes, dessert, baking, cream cheese frosting
