Carrot Cake Cupcakes

By lihui

18 Person

105 Minutes

0 Calories

Soft, fluffy, and moist carrot cake cupcakes! Made completely from scratch with real grated carrots and the option to add nuts or raisins, these cupcakes are always a hit! Make sure to top them off with the absolute best cream cheese frosting. Every bite is filled with warm spice and sweet carrots and topped with the most delicious cinnamon cream cheese frosting. It's the perfect upgrade to your Easter dessert table.

Ingredients

Frosting

1/4 teaspoon Kosher salt
1/2 teaspoon Cinnamon
1 teaspoon Pure vanilla extract
4 c. Powdered sugar
1/2 c. Butter, softened
8 ounces Cream cheese

Cupcakes

3/4 c. Toasted pecans, roughly chopped
1 c. Grated carrots
1/2 c. Milk
1 1/2 teaspoons Pure vanilla extract
2 Large eggs
1/4 c. Packed brown sugar
3/4 c. Granulated sugar
1 c. Butter, softened
1/4 teaspoon Grated nutmeg
1 teaspoon Cinnamon
1 teaspoon Baking soda
1 teaspoon Kosher salt
2 c. All-purpose flour

Method

01

Make cupcakes: Preheat oven to 350℉ and line two muffin tins with liners. In a large bowl, whisk together flour, salt, baking soda, cinnamon, and nutmeg.
02

In another large bowl using a hand mixer (or in the bowl of a stand mixer fitted with the paddle attachment) beat together butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition, then add vanilla. Add dry ingredients and mix until just combined. Add milk and mix until combined, then fold in carrots and pecans. Fill liners 3/4 full with batter and bake until a toothpick inserted in middle comes out clean 20 minutes. Let cool.
03

Meanwhile, make frosting: In a large bowl, beat cream cheese and butter until no lumps remain. Add powdered sugar and beat until smooth, then add vanilla, cinnamon, and salt.
04

Transfer frosting to a piping bag fitted with a large round tip and frost cupcakes. Top with toasted pecans.

Related Tags

Carrot Cake Cupcakes

4.1

( By lihui )

01 Information

Grade easy
Serving 18 servings
Prep Time 25 Mins
Total Time 105 Mins

02 Ingredients

Frosting

1/4 teaspoon Kosher salt

1/2 teaspoon Cinnamon

1 teaspoon Pure vanilla extract

4 c. Powdered sugar

1/2 c. Butter, softened

8 ounces Cream cheese

Cupcakes

3/4 c. Toasted pecans, roughly chopped

1 c. Grated carrots

1/2 c. Milk

1 1/2 teaspoons Pure vanilla extract

2 Large eggs

1/4 c. Packed brown sugar

3/4 c. Granulated sugar

1 c. Butter, softened

1/4 teaspoon Grated nutmeg

1 teaspoon Cinnamon

1 teaspoon Baking soda

1 teaspoon Kosher salt

2 c. All-purpose flour

03 Method

Step 1

Make cupcakes: Preheat oven to 350℉ and line two muffin tins with liners. In a large bowl, whisk together flour, salt, baking soda, cinnamon, and nutmeg.

Step 2

In another large bowl using a hand mixer (or in the bowl of a stand mixer fitted with the paddle attachment) beat together butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition, then add vanilla. Add dry ingredients and mix until just combined. Add milk and mix until combined, then fold in carrots and pecans. Fill liners 3/4 full with batter and bake until a toothpick inserted in middle comes out clean 20 minutes. Let cool.

Step 3

Meanwhile, make frosting: In a large bowl, beat cream cheese and butter until no lumps remain. Add powdered sugar and beat until smooth, then add vanilla, cinnamon, and salt.

Step 4

Transfer frosting to a piping bag fitted with a large round tip and frost cupcakes. Top with toasted pecans.

04 Author