24 Carrot Cupcakes

Cupcake Ingredients

  • 2 1/2 cups all-purpose flour (157g)
  • 1 cup granulated sugar (100g)
  • 1 cup light brown sugar packed (100g)
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 1/2 cups canola oil (180ml)
  • 4 large eggs room temperature
  • 3 teaspoons vanilla extract
  • 4 Tablespoons milk
  • 3 cups grated carrots (340g)
  • 1 cup chopped walnuts or pecans optional

Cream Cheese Frosting Ingredients

  • 1/2 cup (1 stick) unsalted butter softened (113g)
  • 8 oz cream cheese softened (brick-style, not spreadable) (226g)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 cups powdered sugar* (500g)

Cupcake Instructions

  • Preheat oven to 350F (175C) and line a 12-count muffin pans with paper liners.
  • In the bowl of a stand mixer (or in a large bowl using an electric mixer), whisk together flour, sugars, baking powder, baking soda, salt, cinnamon and nutmeg.
  • Stir in canola oil. Add eggs, one at a time, pausing to scrape down sides of the bowl after each addition.  Beat until well-combined.
  • Stir in vanilla extract and milk.
  • Add carrots and nuts (if using). and stir until combined.
  • Evenly divide batter into cupcake liners, filling each 2/3-3/4 of the way full.  Transfer to oven and bake on 350F (175C) for 20 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
  • Allow to cool completely before decorating with cream cheese frosting*.

Cream Cheese Frosting Instructions

  • Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.
  • Add vanilla extract and salt and stir well to combine.
  • With mixer on low, gradually add powdered sugar until completely combined.
  • Use to frost completely cooled cake or cupcakes.

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