Carrot Cake Cupcakes Recipe
Prep Time:
20 minutes
Cook Time:
20 minutes
Servings:
12 cupcakes
Ingredients
  • 1 ¼ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon salt, divided
  • 1 teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • ¾ cup canola oil
  • 2 teaspoons vanilla extract, divided
  • 2 tablespoons milk
  • 2 large eggs, room temperature
  • 1 ½ cups grated carrots
  • ½ cup walnuts, chopped
  • 8 ounces cream cheese, room temperature
  • ½ cup unsalted butter, room temperature
  • 3 cups powdered sugar, plus more as needed
Directions
  1. Preheat the oven to 350 F and line a muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, ½ teaspoon of salt, cinnamon, ginger, and nutmeg.
  3. In another large bowl, combine the granulated sugar, brown sugar, oil, 1 ½ teaspoons of vanilla, and milk. Add the eggs one at a time until well combined.
  4. Gradually add the dry ingredients to the wet ingredients. Fold in the carrot and walnuts.
  5. Divide the batter between the cupcake liners, about ⅓ cup in each, or ¾ full.
  6. Bake the cupcakes for 20 to 25 minutes, until a toothpick inserted comes out clean. Let them cool for 5 minutes before transferring to a wire rack to cool completely.
  7. For the frosting, beat together the cream cheese and butter until smooth and creamy. Add ½ teaspoon of vanilla and ¼ teaspoon of salt, and beat for another 1 to 2 minutes.
  8. Gradually add in the powdered sugar until your desired consistency is reached. Frost the cooled cupcakes and decorate with more chopped walnuts, if desired.
  9. Serve the cupcakes immediately, or store them in the refrigerator for up to 5 days.