Description
These Super Moist Carrot Cake Cupcakes are a delightful twist on the classic carrot cake, packed with warm spices, moist pumpkin puree or grated carrots, and topped with a creamy, luscious cream cheese frosting. Perfectly portioned into individual servings, they are ideal for parties, gatherings, or as a sweet treat to enjoy any time.
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 thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, ground cinnamon, ground cloves, ground nutmeg, and fine sea salt, ensuring even distribution of the spices and leavening agents.
- Prepare Wet Ingredients: In a separate bowl, beat together the eggs, vegetable oil, and pumpkin puree or grated carrots until fully combined and smooth, creating a moist batter base.
- Combine: Gradually add the wet mixture to the dry ingredients while stirring continuously until you achieve a smooth and consistent batter without lumps.
- Add Walnuts: Gently fold in the chopped walnuts if using, so they are evenly dispersed throughout the batter without overmixing.
- Bake: Divide the batter evenly between the two prepared muffin pans, filling each cup about two-thirds full. Place them in the oven and bake for 20 to 22 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Remove from the oven and allow the cupcakes to cool completely on a wire rack.
- Make the Frosting: While the cupcakes cool, beat together the cream cheese, unsalted butter, and vanilla extract in a bowl until smooth and creamy. Gradually add the sifted powdered sugar and continue to beat until the frosting is fluffy and spreadable.
- Frost & Serve: Once the cupcakes are fully cooled, frost each cupcake generously with the cream cheese frosting and optionally, garnish with additional chopped walnuts for added texture and flavor. Serve immediately or store in the refrigerator until ready to enjoy.
Notes
- Ensure eggs and cream cheese are at room temperature for a smoother batter and frosting.
- You can substitute pumpkin puree with grated fresh carrots for a traditional carrot cake flavor.
- Optional spices like cloves and nutmeg add warm depth but can be omitted if preferred.
- To make the cupcakes dairy-free, use a vegan cream cheese and butter substitute for the frosting.
- Store cupcakes in an airtight container in the refrigerator for up to 4 days.
- For a nut-free version, omit walnuts entirely.
