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Carrot Cake Cupcakes

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Moist and warmly spiced carrot cake cupcakes topped with rich cream cheese frosting and optional decorative carrot designs.

Ingredients

  • 1 cup all purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh shredded carrots
  • 1/2 cup finely chopped pecans
  • 8 ounces cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 3 to 3 1/2 cups powdered sugar, sifted
  • 2 tablespoons heavy cream
  • 3/4 teaspoon vanilla extract (for frosting)
  • 1/4 teaspoon salt (for frosting)
  • 2 drops orange gel food coloring
  • 1 drop green gel food coloring

Instructions

  1. Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt.
  3. Add vegetable oil, eggs, and vanilla extract. Beat until smooth and lump-free.
  4. Fold in shredded carrots and chopped pecans.
  5. Divide batter evenly into liners, filling each about 3/4 full. Bake for 20–23 minutes until a toothpick inserted comes out clean.
  6. Cool cupcakes in the pan for 10 minutes, then transfer to a rack to cool completely.
  7. For frosting, beat cream cheese and butter until smooth and creamy.
  8. Mix in vanilla extract and salt.
  9. Gradually add powdered sugar, one cup at a time, mixing on low speed.
  10. Add heavy cream and beat until fluffy. Adjust consistency with remaining powdered sugar if needed.
  11. Frost cooled cupcakes with a piping bag for swirls or spread flat for decoration.
  12. For decoration, divide 3/4 cup frosting into two portions. Color one orange and one green.
  13. Pipe an orange triangle shape and add green leaves on top to resemble a carrot.

Notes

  • Use freshly shredded carrots for best moisture and texture.
  • Walnuts can be substituted for pecans.
  • Ensure cream cheese and butter are at room temperature for smooth frosting.
  • Store cupcakes in the refrigerator for up to 4 days.
  • Bring to room temperature before serving for best flavor.

Nutrition

Find it online: https://yumfamilyrecipes.com/carrot-cake-cupcakes/