Description
These Super Moist Carrot Cake Cupcakes combine the warm spices of cinnamon, cloves, and nutmeg with the natural sweetness of pumpkin puree or grated carrots. Topped with a luscious cream cheese frosting, they’re perfect for parties, holidays, or any occasion craving a cozy, comforting treat.
Ingredients
Scale
For the Cupcakes:
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 1 teaspoon baking soda, sifted
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves (optional)
- ½ teaspoon ground nutmeg (optional)
- ½ teaspoon fine sea salt
- 3 large eggs, room temperature
- 1 cup vegetable oil
- 15 oz pumpkin puree (or grated carrots, about 1½ cups)
- ½ cup chopped walnuts (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, room temperature
- ½ cup unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar, sifted
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and grease two 12-cup muffin pans to ensure the cupcakes don’t stick during baking.
- Mix Dry Ingredients: In a large bowl, combine and whisk together all-purpose flour, granulated sugar, baking soda, baking powder, ground cinnamon, ground cloves, ground nutmeg, and fine sea salt until evenly mixed.
- Prepare Wet Ingredients: In a separate bowl, beat the three large eggs, vegetable oil, and pumpkin puree or grated carrots until fully incorporated and smooth.
- Combine: Gradually pour the wet mixture into the dry ingredients and stir gently until the batter is smooth and all ingredients are blended well without overmixing.
- Add Walnuts: Fold in the chopped walnuts carefully if using them; this adds a pleasant crunch and flavor contrast.
- Bake: Divide the batter evenly between the prepared muffin pans, filling each about ⅔ full. Bake in the preheated oven for 20-22 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely on a wire rack before frosting.
- Make the Frosting: In a mixing bowl, beat cream cheese, unsalted butter, and vanilla extract until smooth and creamy. Gradually add sifted powdered sugar while continuing to beat until the frosting becomes fluffy and spreadable.
- Frost & Serve: Using a spatula or piping bag, frost the cooled cupcakes generously with the cream cheese frosting. Optionally, sprinkle additional chopped walnuts on top for garnish before serving.
Notes
- You can substitute pumpkin puree with grated fresh carrots for a more traditional carrot cake flavor.
- Walnuts are optional; pecans work well as an alternative or omit nuts for a nut-free version.
- Ensure cupcakes are fully cooled before frosting to prevent the frosting from melting.
- To make ahead, bake the cupcakes a day in advance and refrigerate unfrosted; frost just before serving.
- For a dairy-free frosting, consider cream cheese substitutes and non-dairy butter alternatives.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
