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Moist Carrot Cake Cupcakes with Creamy Frosting

moist carrot cake cupcakes - featured image
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These moist carrot cake cupcakes are perfectly spiced and topped with a silky cream cheese frosting with a hint of lemon zest. Easy to make and perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • ¾ cup (150 g) granulated sugar
  • ½ cup (100 g) packed light brown sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • 2 large eggs, room temperature
  • ½ cup (120 ml) vegetable oil
  • 1 tsp vanilla extract
  • 1 ½ cups finely grated carrots (about 3 medium carrots)
  • ¼ cup crushed pineapple, drained (optional)
  • ½ cup chopped walnuts or pecans (optional)
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened
  • 2 cups (240 g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1 tsp fresh lemon zest (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, granulated sugar, light brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, beat eggs until combined. Add vegetable oil and vanilla extract, whisk gently. Fold in crushed pineapple if using.
  4. Finely grate carrots using a microplane or fine grater.
  5. Slowly add wet ingredients to dry ingredients, stirring just until combined. Avoid overmixing.
  6. Gently fold in grated carrots and chopped nuts if using.
  7. Spoon batter evenly into liners, filling about ¾ full.
  8. Bake for 18-22 minutes. Test doneness with a toothpick; it should come out mostly clean with a few moist crumbs.
  9. Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  10. Beat cream cheese and butter until smooth. Gradually add powdered sugar on low speed. Stir in vanilla extract and lemon zest.
  11. Frost cooled cupcakes generously using a spatula or piping bag. Store leftovers in the fridge.

Notes

Finely grate carrots for best texture. Avoid overmixing batter to keep cupcakes tender. Chill frosting if too soft before applying. Cool cupcakes completely before frosting to prevent melting. For dairy-free, use coconut-based cream cheese and butter alternatives. Gluten-free flour can be substituted but expect denser cupcakes.

Nutrition

Keywords: carrot cake cupcakes, moist carrot cupcakes, cream cheese frosting, easy carrot cake, homemade cupcakes, cinnamon nutmeg cupcakes

Find it online: https://emmaoven.com/moist-carrot-cake-cupcakes-recipe-easy-homemade-creamy-frosting-tutorial/