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Easy Carrot Cream Cheese Cupcakes

Easy Carrot Cream Cheese Cupcakes
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Easy Carrot Cream Cheese Cupcakes combine moist, spiced carrot cake cupcakes with a rich and tangy cream cheese frosting. This foolproof recipe features freshly grated carrots for natural sweetness and texture, balanced by warm spices and a luscious, creamy topping. Perfect for any occasion, these cupcakes are simple to make, customizable, and guaranteed to impress.

Ingredients

Scale

Cake Ingredients

  • 1 1/2 cups freshly grated carrots
  • 1 1/4 cups all-purpose flour (or gluten-free blend for gluten-free option)
  • 3/4 cup granulated white sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs (or flax eggs for vegan)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup chopped walnuts or pecans (or seeds for nut-free version)

Cream Cheese Frosting

  • 8 oz cream cheese, softened (or plant-based cream cheese for vegan)
  • 1/4 cup unsalted butter, softened (or plant-based butter for vegan)
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Batter: Preheat your oven to 350°F (177°C) and line a cupcake pan with paper liners. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. In another bowl, beat the eggs with both the white and brown sugars and vanilla extract until light and fluffy. Slowly mix in the vegetable oil. Gently fold in the dry ingredients until just combined, then fold in the freshly grated carrots and optional nuts or seeds if using.
  2. Bake the Cupcakes: Divide the batter evenly into the lined cupcake pan, filling each about two-thirds full. Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  3. Make the Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating continuously until the frosting is fluffy and spreadable. Finish by mixing in the vanilla extract.
  4. Frost the Cupcakes: Once the cupcakes have completely cooled, frost them generously with the cream cheese frosting using a spatula or piping bag. Optionally, garnish with a sprinkle of cinnamon, chopped nuts, or grated carrot curls for a beautiful finish.

Notes

  • Use freshly grated carrots rather than pre-shredded for the best texture and moisture.
  • Do not overmix the batter to keep cupcakes tender and moist.
  • Bring eggs, cream cheese, and butter to room temperature before mixing for smooth blending.
  • Test for doneness by inserting a toothpick into the center; it should come out clean.
  • If the frosting is too soft, refrigerate it for 15 minutes before spreading.

Nutrition

Keywords: carrot cupcakes, cream cheese frosting, moist carrot cake, easy cupcake recipe, spiced cupcakes, gluten-free cupcakes

Find it online: https://recipesemilly.com/easy-carrot-cream-cheese-cupcakes/