Go Back
–+ servings

Carrot Cake Cupcakes

These Carrot Cake Cupcakes are moist, sweet, with textured grated carrots and chopped nuts, and loaded with cinnamon, nutmeg, and ginger!
David Murphy
Prep Time 20 minutes
Cook Time 22 minutes
Additional Time 30 minutes
Total Time 1 hour 12 minutes
Serving Size 12

Ingredients

For Cupcakes

  • 1 ¼ cup all-purpose flour
  • ½ cup granulated sugar
  • 1/4 cup brown sugar
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger
  • ½ cup butter melted
  • 2 large eggs room temp
  • 1 ½ tsp vanilla extract
  • 1 ½ cup grated carrots
  • 1/4 cup chopped walnuts

For cream cheese frosting:

  • 8 oz cream cheese
  • 1/2 cup unsalted butter softened
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • ¼ cup sour cream

Instructions

  • Preheat oven to 350F and prepare a 12 count muffin tin with cupcake liners.
  • In a large bowl, whisk the dry ingredients: flour, baking soda, baking powder, sugars, salt, cinnamon, nutmeg, and ginger.
  • In another bowl, whisk the wet ingredients: eggs, melted butter, and vanilla extract.
  • Combine the wet and dry ingredients and mix well.
  • Add the grated carrots and chopped walnuts. Stir until evenly combined.
  • Divide the batter evenly into each muffin cup and fill each one about ¾ full.
  • Bake at 350F for about 20 minutes or until a toothpick inserted in the center comes out clean. The tops of the center of cupcake should bounce back up when touched.
  • As it bakes, prepare the cream cheese frosting by beating all the ingredients in a large mixing bowl for about 2 minutes. You can use a handheld mixer or whisk by hand until smooth. Place in the fridge to firm up. When ready to use, give it a quick mix and put into piping bag.
  • Once the cupcakes are done baking, let it cool completely before decorating.
  • Apply the cream cheese frosting and garnish with choice of toppings. Enjoy!