Description
These moist and spiced carrot cake cupcakes are topped with velvety cream cheese frosting and a sprinkle of chopped walnuts, making them a perfect bite-sized dessert for any occasion.
Ingredients
Scale
- 1 and 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 and 1/2 cups finely grated carrots
- 1/2 cup chopped walnuts (plus extra for garnish)
- 8 oz cream cheese, softened (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, and salt.
- In a separate bowl, beat the eggs, then mix in the vegetable oil and vanilla extract.
- Combine the wet and dry ingredients, then fold in the grated carrots and chopped walnuts.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely on a wire rack.
- Frost with cream cheese frosting and sprinkle with extra walnuts if desired.
Notes
- You can toast the walnuts for extra flavor and crunch.
- Make sure the cupcakes are fully cooled before frosting to prevent melting.
- Store in the fridge for up to 5 days or freeze unfrosted cupcakes for up to 2 months.
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 21g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: carrot cake cupcakes, easy carrot cupcakes, cream cheese frosting, moist cupcakes, spiced cupcakes