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Carrot Cake Cupcakes (with Cream Cheese Frosting)

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These Carrot Cake Cupcakes are moist, tender, and full of cozy spice flavor. Topped with tangy cream cheese frosting, chopped walnuts, and a drizzle of caramel, they’re perfect for Easter, birthdays, or anytime you want a bakery-worthy treat at home.

Ingredients

  • 3/4 cup oil
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 2 cups fresh carrots, shredded
  • 8 oz cream cheese, softened
  • 1/2 cup butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
  • Optional toppings: chopped walnuts, caramel drizzle

Instructions

  1. Preheat oven to 350°F (175°C) and line muffin tins with cupcake liners.
  2. In a large bowl, beat together oil, white sugar, brown sugar, and vanilla until combined. Add eggs one at a time, mixing after each addition.
  3. In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and nutmeg.
  4. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
  5. Fold in shredded carrots gently until evenly distributed.
  6. Spoon the batter into cupcake liners, filling each about two-thirds full.
  7. Bake for 14–16 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
  9. To make the frosting: beat softened cream cheese and butter until smooth and creamy (about 1–1½ minutes).
  10. Gradually add powdered sugar and 1 tsp vanilla extract, then beat on high speed until light and fluffy.
  11. Pipe or spread frosting onto completely cooled cupcakes.
  12. Top with chopped walnuts and a drizzle of caramel if desired.

Notes

  • Freshly shredded carrots provide the best texture and moisture—avoid pre-shredded carrots.
  • Walnuts and caramel are optional but add great flavor and texture.
  • These cupcakes freeze well, frosted or unfrosted.
  • Add a pinch of ground ginger or cloves for deeper spice notes.
  • To make mini cupcakes, reduce the baking time to 10–12 minutes.

Nutrition

Find it online: https://cookedbymaya.com/carrot-cake-cupcakes-with-cream-cheese-frosting/