Carrot Cake Cupcakes

Treat yourself to the pure goodness of homemade Carrot Cake Cupcakes! Moist, fluffy, and bursting with real grated carrots, these cupcakes are topped with creamy cream cheese frosting for the perfect finishing touch. Whether it's a special celebration or a cozy gathering, these cupcakes are sure to impress everyone!

5 from 10 votes

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Course: Dessert

Cuisine: American

Keyword: Baking Recipe, Carrot Cake Cupcakes, Cream Cheese Frosting, Homemade Cupcakes

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: cupcakes

Calories: 219kcal

Ingredients

1 ¼ cups all-purpose flour
½ cup granulated sugar
½ cup light brown sugar, packed
¾ tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
¾ cups canola oil
2 large eggs, room temperature
1 ½ tsp vanilla extract
2 tbsp milk
1 ½ cups grated carrots
½ cup chopped walnuts or pecans (optional)
1 batch of cream cheese frosting

Instructions

Preheat your oven to 350°F (175°C) and line a 12-count muffin pan with paper liners.
In a mixing bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
Stir in canola oil until well combined.
Add eggs one at a time, scraping down the sides of the bowl after each addition. Beat until well-combined.
Stir in vanilla extract and milk.
Add grated carrots and nuts (if using), and stir until combined.
Evenly divide the batter into the cupcake liners, filling each about ⅔-¾ of the way full.
Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs.
Allow the cupcakes to cool completely before decorating with cream cheese frosting.

Notes

Pro Tips:

Grate Your Own Carrots: For the freshest flavor and texture, grate your own carrots rather than using pre-shredded ones. This ensures the cupcakes are packed with vibrant carrot goodness.

Alternatives:

Gluten-Free Option: For those with gluten sensitivities or allergies, you can easily make these cupcakes gluten-free by using a gluten-free flour blend in place of all-purpose flour.
Dairy-Free Variation: If you're dairy-free, you can substitute the milk in the recipe with your favorite non-dairy alternative, such as almond milk or coconut milk. For the frosting, use a dairy-free cream cheese alternative.
Vegan Friendly: To make these cupcakes vegan-friendly, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use plant-based milk and cream cheese for the frosting.
Nut-Free Option: If you have nut allergies, simply omit the chopped nuts from the recipe or substitute them with seeds like pumpkin or sunflower seeds for added crunch.
Personalize with Toppings: Get creative with your cupcake toppings! Instead of nuts, try sprinkling crushed graham crackers, toasted coconut, or even mini chocolate chips on top of the frosting for extra flavor and texture.

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