Description
These Super Moist Carrot Cake Cupcakes combine the warm flavors of cinnamon, nutmeg, and cloves with the sweetness of grated carrots or pumpkin puree. Topped with a luscious cream cheese frosting, these cupcakes are perfect for any occasion and offer a delightful twist on the classic carrot cake in an easy-to-serve, individual portion.
Ingredients
Scale
For the Cupcakes:
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 1 teaspoon baking soda, sifted
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves (optional)
- ½ teaspoon ground nutmeg (optional)
- ½ teaspoon fine sea salt
- 3 large eggs, room temperature
- 1 cup vegetable oil
- 15 oz pumpkin puree (or grated carrots, about 1½ cups)
- ½ cup chopped walnuts (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, room temperature
- ½ cup unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar, sifted
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and grease two 12-cup muffin pans to prepare for the batter.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt to ensure even distribution of leavening agents and spices.
- Prepare Wet Ingredients: In a separate bowl, beat together the eggs, vegetable oil, and grated carrots or pumpkin puree until smooth and well combined.
- Combine: Gradually add the wet mixture to the dry ingredients, mixing gently until the batter is smooth but not overmixed to maintain moisture and tenderness.
- Add Walnuts: Fold in the chopped walnuts gently if using, to add crunch and texture.
- Bake: Divide the batter evenly between the prepared cupcake pans. Bake in the preheated oven for 20-22 minutes or until a toothpick inserted in the center comes out clean. Remove and let the cupcakes cool completely before frosting.
- Make the Frosting: Beat together the room temperature cream cheese, unsalted butter, and vanilla extract until smooth. Gradually add the sifted powdered sugar and continue mixing until light and fluffy.
- Frost & Serve: Once the cupcakes are completely cooled, frost them generously with the cream cheese frosting. Optionally, top with additional chopped walnuts for garnish and added texture.
Notes
- For a classic carrot cake flavor, use freshly grated carrots instead of pumpkin puree.
- Walnuts are optional but add great texture and flavor; you can substitute with pecans if preferred.
- Ensure the cupcakes are completely cooled before frosting to prevent the frosting from melting.
- The seasoning spices (cloves and nutmeg) are optional but recommended for authentic warmth.
- To store, keep cupcakes refrigerated in an airtight container for up to 4 days.
