Carrot Cake Cupcakes with Cream Cheese Frosting
My Carrot Cake Cupcakes recipe is a new take on my Best-Ever Carrot Cake — taking all those amazing flavors and putting them in a smaller package!
Ingredients
- 1 ¼ cups (6 ¼ oz/177g) all-purpose flour
- ½ cup (4oz/115g) granulated sugar
- ⅔ cup (4oz/115g) brown sugar
- 1 teaspoon cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (6floz/170ml) neutral flavored vegetable oil
- 2 large eggs (, at room temperature)
- 1 ½ teaspoons vanilla extract
- 2 tablespoons milk
- 2 cups (7oz/210g) grated carrots
- ½ cup (2 ½ oz/71g) toasted pecans, ( finely chopped (optional) )
- 2 cups (16oz/454g) cream cheese frosting
Directions
- 1
Preheat the oven to 350°F (180°C) and line a 12 cup muffin tin with paper liners.
- 2
In a large bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, baking soda, baking powder and salt.
- 3
In another bowl, whisk together the oil, eggs, milk and vanilla.
- 4
Combine the wet and dry ingredients until well mixed. Fold in the carrots and the nuts (if using).
- 5
Divide batter evenly, up to ¾ of the way full.
- 6
Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- 8
Once the cupcakes are completely cool, you can frost them. I scattered extra toasted pecans over the frosting for a little extra something.
- 9
Store cupcakes in an airtight container in the refrigerator for up to two days. For longer storage, these cupcakes can be frozen in an airtight container for up to 1 month. Defrost for two hours at room temperature.