Carrot Cake Cupcakes

These Carrot Cake Cupcakes are the perfect balance of moist, spiced carrot cake topped with smooth and creamy cream cheese frosting. Drizzled with luscious caramel for an extra touch of sweetness, they are perfect for any occasion and will surely satisfy your sweet tooth!

Why You’ll Love This Recipe

Carrot cake is a classic, and these cupcakes bring all the flavors you love into an easy-to-make, individual serving. The moist, flavorful carrot cake is spiced with cinnamon and nutmeg, while the rich cream cheese frosting adds a tangy sweetness that’s a perfect match. The optional caramel drizzle gives each cupcake a deliciously decadent finish, making them irresistible. Whether you’re baking for a special event or just treating yourself, these cupcakes are sure to become a favorite!

Ingredients

For the Carrot Cake:

• 1 ¾ cup vegetable oil

• 1 cup granulated sugar

• 1 cup light brown sugar, packed

• 6 eggs

• 1 tbsp vanilla extract

• 3 cups all-purpose flour

• 2 tsp baking soda

• 1 tsp baking powder

• 1 tbsp ground cinnamon

• 1 tsp ground nutmeg

• 1 ¼ lb carrots, shredded (about 5 full-sized carrots)

For the Cream Cheese Frosting:

• 1 (8 oz) package cream cheese, softened

• ½ cup unsalted butter, softened

• 2 cups powdered sugar

• 2 teaspoons vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Carrot Cake:

1. Preheat the oven to 350°F (175°C). Line a cupcake pan with cupcake liners and set aside.

2. In a stand mixer (or using a handheld mixer), beat together the vegetable oil, granulated sugar, brown sugar, and vanilla extract on medium speed until well combined.

3. Reduce the mixer speed to low and add the eggs one at a time, mixing well after each addition.

4. In a separate bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, and nutmeg.

5. Slowly add the dry ingredients to the wet ingredients, keeping the mixer on low speed. Once incorporated, increase the mixer speed to medium-low and mix until fully combined.

6. Add the shredded carrots and mix until they are evenly distributed throughout the batter.

7. Fill each cupcake liner about ⅔ full with the batter. Place the pan on the middle rack of the oven and bake for 14-16 minutes, or until the tops spring back when lightly touched. Let the cupcakes cool completely.

For the Cream Cheese Frosting:

1. In a stand mixer (or using a handheld mixer), beat the cream cheese and butter on medium-high speed for 1 to 1 ½ minutes.

2. Reduce the mixer speed to low and add the powdered sugar and vanilla extract. Once the powdered sugar is incorporated, increase the speed to medium-high and mix for another minute until smooth and fluffy.

Assembling the Cupcakes:

1. Once the cupcakes are completely cool, frost each cupcake generously with the cream cheese frosting.

2. For an extra indulgent touch, drizzle with caramel sauce before serving (optional).

Servings and Timing

• Servings: 24 cupcakes

• Prep Time: 15 minutes

• Cook Time: 16 minutes

• Total Time: 28 minutes

Storage/Reheating

Store any leftover cupcakes in an airtight container in the refrigerator for up to 4 days. If you’d like to enjoy them warm, you can microwave them for a few seconds, but be sure to let the frosting come to room temperature before serving for the best texture.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

You can use whole wheat flour, but the texture may be denser. For a lighter cupcake, it’s best to stick with all-purpose flour or use a combination of both.

Can I make these cupcakes ahead of time?

Yes! These cupcakes can be made ahead and stored in an airtight container for up to 3-4 days. You can also freeze the cupcakes (without frosting) for up to 3 months.

How can I make these cupcakes dairy-free?

To make these cupcakes dairy-free, you can use dairy-free butter and a non-dairy cream cheese alternative for the frosting. Be sure to check labels for any other ingredients that may contain dairy.

Can I add nuts or raisins to the batter?

Absolutely! If you love raisins or walnuts in your carrot cake, feel free to add about ½ cup of either or both to the batter. Just fold them in after adding the shredded carrots.

Can I make this into a cake instead of cupcakes?

Yes, you can. You can bake the batter in two 9-inch round cake pans for about 30-35 minutes or until a toothpick comes out clean. Frost as you would with the cupcakes.

What can I do if I don’t have cupcake liners?

If you don’t have cupcake liners, simply grease your cupcake pan well with butter or non-stick spray to ensure the cupcakes come out easily.

Can I make these without using eggs?

Yes! You can replace the eggs with an egg substitute like flax eggs (1 tbsp flaxseed meal + 3 tbsp water for each egg). This will make the cupcakes vegan-friendly.

Can I make the frosting without powdered sugar?

Powdered sugar is essential for the frosting’s smooth texture and sweetness. If you want a less sweet option, you can reduce the amount of powdered sugar, but it may affect the consistency.

How do I prevent the cupcakes from sinking?

Make sure your oven is fully preheated and your ingredients are at room temperature. Also, do not overmix the batter as this can lead to sinking. Once baked, allow them to cool completely before frosting.

Can I skip the caramel drizzle?

Of course! The caramel drizzle is optional, and the cupcakes are delicious with just the cream cheese frosting. Feel free to skip or substitute with another topping like chopped walnuts or extra cinnamon.

Conclusion

These Carrot Cake Cupcakes are the ultimate sweet treat that combines the comforting flavors of carrot cake with the richness of cream cheese frosting. Topped with a decadent caramel drizzle, they’re perfect for any occasion, from birthdays to afternoon tea. Easy to make and even easier to devour, they’re a guaranteed hit for anyone who loves a delicious, homemade dessert!

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