Carrot Cupcakes Cream Cheese (Printable)

Moist spiced carrot cupcakes with silky cream cheese frosting, ideal for celebrations or a sweet snack.

# What You'll Need:

→ For the Cupcakes

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
08 - 2/3 cup granulated sugar
09 - 1/3 cup packed brown sugar
10 - 2/3 cup vegetable oil
11 - 2 large eggs
12 - 1 teaspoon vanilla extract
13 - 1 1/2 cups finely grated carrots (about 2 medium carrots)
14 - 1/2 cup chopped walnuts or pecans (optional)
15 - 1/3 cup raisins (optional)

→ For the Cream Cheese Frosting

16 - 8 oz cream cheese, softened
17 - 1/4 cup unsalted butter, softened
18 - 1 1/2 cups powdered sugar, sifted
19 - 1 teaspoon vanilla extract
20 - Pinch of salt

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
03 - In a large bowl, beat together granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth and creamy.
04 - Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
05 - Stir in grated carrots along with nuts and raisins if using.
06 - Divide batter evenly among cupcake liners, filling each about 3/4 full.
07 - Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
08 - Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
09 - Beat cream cheese and butter together until creamy and smooth. Add powdered sugar, vanilla, and salt. Beat until fluffy and well combined.
10 - Once cupcakes are completely cool, frost generously with the cream cheese frosting.

# Expert Advice:

01 -
  • The cream cheese frosting-to-cupcake ratio is absolute perfection
  • These stay moist for days unlike other cupcakes that dry out
02 -
  • Frosting warm cupcakes will melt into a sad puddle so wait until theyre completely cool
  • Grating your own carrots instead of buying pre-grated makes a huge difference in moisture
03 -
  • Room temperature ingredients prevent lumps and help everything blend seamlessly
  • Place your frosting in the fridge for 15 minutes if it gets too soft while working

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