Carrot Cake Cupcakes
Total Time
45 mins
Prep Time
25 mins
Cook Time
20 mins
Rating
5 out of 5 stars
(17)
Ingredients
12 servings
- 1¾ cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¾ teaspoon sea salt
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ cup brown sugar
- ½ cup cane sugar
- ½ cup vegetable oil
- 2 large eggs
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots (6½ ounces)
- Cream cheese frosting or vegan frosting, optional, for topping
- Crushed pecans or walnuts, optional, for topping
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Preparation
Step 1
Preheat the oven to 400°F and grease a 12-cup muffin tin or line it with cupcake liners.
Step 2
In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, baking soda, ginger, and nutmeg.
Step 3
In a large bowl, whisk together the brown sugar, cane sugar, vegetable oil, eggs, milk, and vanilla. Stir in the carrots.
Step 4
Pour the dry ingredients into the wet ingredients and mix until just combined. Use a ⅓-cup measuring cup to scoop the batter into the muffin cups.
Step 5
Bake for 16 to 20 minutes, or until the cupcakes spring back to the touch and a toothpick inserted comes out clean. Let cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely.
Step 6
Once cool, decorate the cupcakes with cream cheese frosting and crushed pecans, if desired.
Step 7
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Chef's notes
The cupcakes' texture and flavor improve as they cool. Plus, if they're still warm when you add the frosting, it will melt!
The frosting will keep for up to 5 days in an airtight container in the refrigerator.
The cupcakes freeze perfectly. Allow them to thaw overnight in the fridge before frosting them.
Once frosted, the cupcakes will keep for up to 3 days in an airtight container in the fridge.
Recipe Variations:
Feel free to add raisins or nuts to the cupcakes. Fold 1/2 cup raisins and/or chopped walnuts or pecans into the batter.
We updated this recipe on 2/20/24 after requests for a nut-free version. It previously called for 1/2 cup almond flour. If you'd like to make the original recipe, add 1/2 cup almond flour to the dry ingredients. Mix an additional 1/3 cup milk into the wet ingredients.
