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Moist Carrot Cake Cupcakes with Best Cream Cheese Frosting

Close-up of a carrot cake cupcakes cut in half showing the moist crumb and thick cream cheese frosting.
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Bake bakery style carrot cupcakes from scratch using this straightforward tutorial. These individual carrot cake portions are moist, spiced, and topped with the best cream cheese frosting for carrot cake.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups grated carrots (about 4 medium carrots)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1 teaspoon vanilla extract
  • For the Frosting: 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 to 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk or heavy cream (if needed)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt.
  3. In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed until just combined. Do not overmix.
  5. Fold in the grated carrots and chopped nuts (if using) by hand using a spatula.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.
  9. To make the frosting, beat the softened cream cheese and butter together in a medium bowl until smooth and creamy.
  10. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
  11. Beat in the vanilla extract. If the frosting is too thick, add milk or cream one teaspoon at a time until you reach a smooth, spreadable consistency.
  12. Once the cupcakes are completely cool, frost each one generously with the cream cheese frosting.

Notes

  • For extra moist carrot cake cupcakes, use freshly grated carrots rather than pre-shredded.
  • To achieve bakery style carrot cupcakes, use a piping bag and star tip for frosting application.
  • If you skip the nuts, add 1/4 cup of raisins for a classic flavor profile.

Nutrition

Find it online: https://dishicious.com/carrot-cake-cupcakes-recipe-moist-easy/