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Best Carrot Cake Cupcakes

These Best Carrot Cake Cupcakes are a moist and flavorful treat, blending freshly grated carrots and warm spices, topped with a smooth cream cheese frosting.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup freshly grated carrots Freshly grated for moisture and texture.
  • 1 cup all-purpose flour
  • 1 cup brown sugar Adds moisture and depth.
  • 1/2 cup vegetable oil Keeps cupcakes soft.
  • 2 large eggs Room temperature.
  • 1 tsp baking soda
  • 1/2 tsp cinnamon Warm spice.
  • 1/4 tsp nutmeg Warm spice.
  • 1 pinch salt Balances sweetness.
For the Cream Cheese Frosting
  • 8 oz cream cheese, softened Room temperature.
  • 1/2 cup butter, softened Room temperature.
  • 2 cups powdered sugar Adjust to sweetness preference.
  • 1 tsp vanilla extract For flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners.
  2. In a mixing bowl, combine the grated carrots, oil, eggs, and brown sugar until well mixed.
  3. In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Baking
  1. Fill each cupcake liner about 2/3 full with batter.
  2. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean.
  3. Allow the cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Frosting
  1. In a bowl, beat together the softened cream cheese and butter until smooth.
  2. Gradually add the powdered sugar and vanilla, and mix until creamy and smooth.
  3. Once the cupcakes are completely cooled, frost them using a piping bag or a spatula.

Notes

Store cupcakes in the refrigerator due to cream cheese frosting. Allow to sit on the counter for 20 minutes before serving for best flavor.