Description
Irresistible carrot cake cupcakes deliver classic comfort with spiced sweetness and cream cheese frosting. Moist cake layers combine warm spices and fresh carrots for a delightful dessert you’ll savor with pure culinary joy.
Ingredients
Scale
Cake Base:
- 1 1/4 cups (157 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 1/2 cup (120 milliliters) vegetable oil
- 3/4 cup (150 grams) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-ins:
- 1 1/2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
Instructions
- Prepare the oven by heating to 350°F (175°C) and arrange cupcake liners in a muffin tin.
- Create the dry mixture by combining flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a mixing bowl, whisking thoroughly to ensure even distribution.
- In a separate large bowl, blend oil, sugar, eggs, and vanilla extract until the mixture becomes smooth and well-incorporated.
- Gradually integrate the dry ingredients into the wet mixture, stirring carefully to avoid overmixing.
- Gently fold in grated carrots, chopped walnuts, and raisins, distributing them evenly throughout the batter.
- Carefully portion the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, checking doneness by inserting a toothpick into the center of a cupcake – it should come out clean.
- Remove from the oven and allow cupcakes to cool completely on a wire rack before applying cream cheese frosting.
Notes
- Choose room temperature ingredients to ensure smooth mixing and consistent texture in your cupcakes.
- Grate carrots finely to distribute evenly and prevent large carrot chunks disrupting the cake’s delicate crumb.
- Use neutral vegetable oil for moisture without overpowering the warm spice flavors of the cake.
- Consider replacing walnuts with pecans or sunflower seeds for nut-free variations and added crunch.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2.5 g
- Protein: 4 g
- Cholesterol: 35 mg