Description
These easy carrot cake cupcakes combine moist, flavorful carrot cake batter with a rich and creamy cream cheese frosting. Perfectly spiced with cinnamon, ginger, cardamom, and nutmeg, these cupcakes are enhanced with optional pecans and raisins, making them a delightful treat for any occasion.
Ingredients
Scale
Cupcakes
- 1¼ cups (160g) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground ginger (optional)
- ¼ teaspoon ground cardamom (optional)
- â…› teaspoon freshly grated nutmeg (optional)
- ½ cup (118ml) canola or vegetable oil
- ½ cup (100g) granulated sugar
- ½ cup (105g) packed light or dark brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1½ cups (150g) grated peeled carrots (2 to 3 medium carrots)
- ¼ cup (35g) coarsely chopped pecans (optional)
- ¼ cup (35g) raisins (optional)
Cream Cheese Frosting
- 4 ounces (115g) full-fat block cream cheese, softened to room temperature
- 2 tablespoons (28g) unsalted butter, softened to room temperature
- ½ teaspoon vanilla extract
- Pinch of fine sea salt
- 1½ cups (165g) powdered sugar, plus more as needed
- Pinch of ground cinnamon or ground cardamom (optional)
- ¼ cup (35g) coarsely chopped pecans (optional, for garnish)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (176°C). Line a 12-cup muffin pan with cupcake liners to prevent sticking and ease cleanup.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, fine sea salt, ground cinnamon, ground ginger, ground cardamom, and freshly grated nutmeg to evenly distribute the spices.
- Mix Wet Ingredients: In another bowl, whisk together the canola or vegetable oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and well combined. Add the eggs one at a time, mixing thoroughly after each addition to ensure a smooth batter.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which can toughen the cupcakes.
- Add Carrots and Extras: Fold in the grated peeled carrots, chopped pecans, and raisins if you’re using them for added texture and sweetness.
- Fill Muffin Cups: Divide the batter evenly among the lined muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin pan in the preheated oven and bake for 20 to 25 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and let the cupcakes cool in the pan for 5 minutes.
- Cool Completely: Transfer the cupcakes to a wire rack to cool completely before frosting, ensuring the frosting does not melt.
- Prepare Frosting: In a bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Add vanilla extract, a pinch of fine sea salt, and powdered sugar, beating until the frosting is light and fluffy. Optionally, add a pinch of ground cinnamon or cardamom for extra flavor.
- Frost and Garnish: Once the cupcakes are completely cooled, frost each cupcake generously with the cream cheese frosting. Garnish with chopped pecans if desired for a crunchy finish.
Notes
- Ensure the eggs and cream cheese are at room temperature to avoid curdling and to achieve a smooth batter and frosting.
- This recipe allows for optional spices and add-ins to suit your taste preferences, such as cardamom, ginger, pecans, and raisins.
- Do not overmix the batter once the dry ingredients are added to maintain cupcake tenderness.
- The cupcakes can be stored in an airtight container in the refrigerator for up to 4 days.
- For a nut-free version, omit the pecans and substitute with sunflower seeds or leave them out completely.
