Description
These moist and flavorful Classic Carrot Cupcakes are perfectly spiced with cinnamon and nutmeg, filled with sweet grated carrots, and topped with rich cream cheese frosting. A perfect dessert for any occasion, these cupcakes bring the taste of homemade goodness in every bite!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
- Cream cheese frosting
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, cream together the butter and both sugars until light and fluffy.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots and walnuts (if using).
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting with cream cheese frosting.
Notes
- For extra flavor, you can toast the walnuts before adding them to the batter.
- These cupcakes can be stored in an airtight container at room temperature for up to 3 days or in the fridge for longer shelf life.
- You can make mini cupcakes by adjusting the baking time to 12-15 minutes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: carrot cupcakes, carrot cake cupcakes, cream cheese frosting, spiced cupcakes, homemade cupcakes, Easter cupcakes, fall desserts