Carrot Cake Cupcakes
These Carrot Cake Cupcakes are incredibly moist and tender with lots of tangy cream cheese frosting and a sprinkle of toasted pecans on top.
Servings: 12 cupcakes
Ingredients
Cupcakes
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- ¾ cup canola oil
- 1 teaspoon vanilla extract
- 1 ½ cups shredded carrots about 3 medium carrots
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
Frosting
- 1 (8-ounce) package softened cream cheese
- ½ cup softened salted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon coconut extract
- 2 cups powdered sugar
- ½ cup chopped pecans for garnish
Instructions
Cupcakes
- Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with cupcake liners and set aside.
- In a large bowl, combine ½ cup granulated sugar, ½ cup light brown sugar, 2 large eggs, ¾ cup canola oil, and 1 teaspoon vanilla extract. Mix together using an electric hand mixer. Stir in 1 ½ cups shredded carrots
- Add 1 ¼ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves. Stir until everything is combined and be careful not to overmix the batter.
- Divide the batter evenly between the 12 cupcake liners, filling each liner about ¾ full.
- Bake for 18-22 minutes, just until the tops of the cupcakes bounce back to the touch. Test for doneness by inserting a toothpick into the center of a cupcake. It's done when the toothpick comes out clean with just a few crumbs. Cool completely before frosting.
Frosting
- In a large bowl, add 1 (8-ounce) package softened cream cheese and ½ cup softened salted butter. Mix until light and creamy, about 3 minutes.
- Add 1 teaspoon vanilla extract, ¼ teaspoon coconut extract, and 2 cups powdered sugar. Mix until smooth and combined.
- Transfer the frosting to a piping bag fitted with a decorative tip and frost the cooled cupcakes. Sprinkle with ½ cup chopped pecans, if desired!
Nutrition
Serving: 12g | Calories: 434kcal | Carbohydrates: 50g | Protein: 3g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 51mg | Sodium: 237mg | Potassium: 139mg | Fiber: 1g | Sugar: 38g | Vitamin A: 2954IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
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