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Moist Carrot Cake Cupcakes Recipe with Cream Cheese Buttercream Frosting Easy and Best

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Soft, moist carrot cake cupcakes with a perfect balance of spice and a tangy cream cheese buttercream frosting. Easy to make and perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour (or almond flour for gluten-free)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ¾ cup (150g) light brown sugar, packed
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups (150g) finely grated carrots (about 3 medium carrots, peeled)
  • ½ cup (50g) chopped walnuts or pecans, optional
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
  2. Grate the carrots finely using a box grater or food processor attachment and set aside.
  3. In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. In a large bowl, whisk light brown sugar and eggs until smooth and pale, about 2 minutes.
  5. Add vegetable oil and vanilla extract to the wet mixture and whisk until fully incorporated.
  6. Slowly fold the dry ingredients into the wet mixture using a spatula until just combined.
  7. Fold in the grated carrots and nuts (if using). If batter is too stiff, add a tablespoon of milk or yogurt.
  8. Divide the batter evenly among the 12 cupcake liners, filling each about 3/4 full.
  9. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
  10. Let cupcakes cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  11. For the frosting, beat cream cheese and butter together until smooth and fluffy, about 3 minutes.
  12. Gradually add powdered sugar, beating on low speed then high until fluffy.
  13. Stir in vanilla extract and a pinch of salt to balance sweetness.
  14. Frost the cooled cupcakes using a piping bag or knife. Optionally, top with chopped nuts or cinnamon.

Notes

Do not overmix the batter to avoid dense cupcakes. Use finely grated carrots for moist texture. Room temperature ingredients blend better. Check cupcakes at 18 minutes to avoid overbaking. Chill frosting if too soft or add milk if too stiff. Nuts can be omitted or replaced with seeds for nut-free version. Vegan and gluten-free adaptations available.

Nutrition

Keywords: carrot cake cupcakes, cream cheese frosting, moist cupcakes, easy carrot cake, homemade cupcakes, dessert, baking

Find it online: https://blipflavor.com/moist-carrot-cake-cupcakes-recipe-with-cream-cheese-buttercream-frosting-easy-and-best/