Celebrate Spring with These Delicious Carrot Cake Cupcakes!
Spring has sprung, and what better way to celebrate than with some delightful homemade carrot cake cupcakes? These little bites of joy are like spring in a wrapper, complete with fluffy cream cheese frosting and crunchy walnuts. Imagine a bunny hopped into your kitchen and decided to bake something fabulous—voilà, these cupcakes were born! They’re so good, even the Easter Bunny might trade in his chocolate eggs. So, grab your apron and let’s hop to it; these carrot cake cupcakes are ready to steal the spotlight at your next party!
Why These Cupcakes are Great:
- Easy made-from-scratch recipe.
- Perfect for the holidays, spring, or even school parties!
- Frosting so good you’ll want to lick the bowl clean!
Carrot Cake Cupcakes with Cream Cheese Frosting
Prep time: 10 minutes
Cook time: 20-24 minutes
Servings: 18
Cupcake Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
Cream Cheese Frosting Ingredients
- 8 oz (225g) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, combine the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until well combined and slightly creamy.
Gradually add the dry flour mixture to the wet mixture, stirring until just combined. Be careful not to overmix.
Fold in the grated carrots and chopped nuts (if using) until evenly distributed in the batter.
Fill each cupcake liner about 3/4 full of the batter.
Bake in the preheated oven for 20-24 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Once baked, remove the cupcakes from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Make the cream cheese frosting: In a mixing bowl, beat the softened cream cheese and butter together until creamy and well combined.
Gradually add the powdered sugar, one cup at a time, beating well after each addition. This will ensure a smooth and creamy frosting.
Stir in the vanilla extract and mix until incorporated.
Assembly the cupcakes: Once the cupcakes are completely cooled, use a piping bag or an offset spatula to generously frost each cupcake with the cream cheese frosting.
Optionally, you can sprinkle chopped nuts on top of the frosting for decoration.
FAQ
Can I make these carrot cake cupcakes without walnuts?
Absolutely! If you’re not a fan of walnuts or have a nut allergy, feel free to leave them out. You can also substitute with other mix-ins like raisins or shredded coconut for added texture.
How should I store these cupcakes to keep them fresh?
To keep your cupcakes fresh, store them in an airtight container in the refrigerator. They should stay delicious for up to 4 days. Just bring them to room temperature before serving for the best taste and texture.
Can I make the cream cheese frosting ahead of time?
Yes, you can! Prepare the cream cheese frosting and store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to use it, let it soften at room temperature and give it a quick stir to restore its creamy consistency.
Can I use premade frosting for these cupcakes?
Sure! Feel free to use whatever premade frosting you’d like. Some ideas are: vanilla, buttercream, or cream cheese – or even coconut frosting!
