Description
These Carrot Cake Cupcakes are a delightful treat packed with warm spices and fresh grated carrots, delivering a moist and flavorful crumb. Perfect on their own or topped with creamy frosting and crunchy nuts, they make a wonderful dessert or snack for any occasion.
Ingredients
Dry Ingredients
- 1¾ cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¾ teaspoon sea salt
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
Wet Ingredients
- ½ cup brown sugar
- ½ cup cane sugar
- ½ cup vegetable oil
- 2 large eggs
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots (6½ ounces)
Toppings (Optional)
- Cream cheese frosting, or vegan frosting
- Crushed pecans or walnuts
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 400°F (204°C). Grease a 12-cup muffin tin or line it with cupcake liners to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, sea salt, baking soda, ground ginger, and nutmeg until fully combined and evenly distributed.
- Combine Wet Ingredients: In a large bowl, whisk the brown sugar, cane sugar, vegetable oil, and eggs until smooth. Add the milk and vanilla extract, mixing thoroughly. Stir in the finely grated carrots to incorporate them evenly into the batter.
- Combine Wet and Dry Mixtures: Pour the dry ingredient mixture into the wet ingredients and gently mix until just combined. Avoid overmixing to keep the cupcakes tender.
- Fill Muffin Cups: Using a ⅓-cup measuring cup, evenly scoop the batter into the prepared muffin cups, filling each about three-quarters full.
- Bake: Bake in the preheated oven for 16 to 20 minutes, or until the cupcakes spring back lightly when touched and a toothpick inserted in the center comes out clean.
- Cool: Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
- Decorate: Once cooled, decorate with cream cheese frosting or vegan frosting if desired, and sprinkle with crushed pecans or walnuts for an added crunch.
Notes
- For a healthier variation, substitute half of the all-purpose flour with whole wheat flour.
- Ensure carrots are finely grated for a moist texture.
- Do not overmix the batter to maintain a tender crumb.
- Allow cupcakes to cool completely before frosting to prevent melting.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Freezing the unfrosted cupcakes is possible for up to 3 months; thaw before frosting.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
