Carrot Cake Cupcakes
Spiced, moist carrot cupcakes full of warm cinnamon and a swirl of tangy cream cheese frosting.
Ingredients
Total time: 45 minutes
Cupcakes
- 1 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups finely grated carrots
- 1/2 cup chopped walnuts (optional)
Cream cheese frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- 1
Heat the oven to 350°F and line a 12-cup tin with liners.
- 2
Whisk the flour, baking soda, spices, and salt together.
- 3
Whisk the oil, brown sugar, eggs, and vanilla until smooth.
- 4
Stir in the dry ingredients, then fold in the carrots and walnuts.
- 5
Divide among the liners and bake 18–21 minutes. Cool completely.
- 6
Beat the frosting ingredients until smooth and fluffy, then pipe onto the cupcakes.
Zoe's Tips
- Grate the carrots finely so they melt into the crumb.
- Squeeze excess moisture from very fresh carrots so the batter isn't wet.
- Toast the walnuts first for a deeper, nuttier flavor.
Nutrition estimate
Approximate, per serving — a rough guide, not a lab measurement.
A note from Zoe:this recipe is newly developed from classic, trusted baking ratios — it hasn't been through rounds of reader testing yet. Bake with a baker's eye, and if you try it, I'd genuinely love your feedback so I can make it even better.
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