Carrot Cake Cupcakes are moist, flavorful treats made with grated carrots and warm spices, topped with a rich cream cheese frosting. These cupcakes are perfect for any occasion, from birthdays to casual gatherings!

Ingredients

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups grated carrots (about 3 medium carrots)
• 1/2 cup crushed pineapple (drained)
• 1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese (softened)
• 1/2 cup unsalted butter (softened)
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk (if needed for consistency)

Timing

Making Carrot Cake Cupcakes takes about 20 minutes for preparation and 20-25 minutes for baking, plus cooling time for the frosting.

Instructions

Step 1: Prepare the Cupcake Batter

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. Combine Wet Ingredients: In a large mixing bowl, whisk together the vegetable oil, granulated sugar, eggs, and vanilla extract until well combined.
4. Add Carrots and Pineapple: Stir in the grated carrots and crushed pineapple until evenly distributed.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chopped walnuts or pecans if using.

Step 2: Bake the Cupcakes

1. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
2. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool: Allow the cupcakes to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

Step 3: Prepare the Cream Cheese Frosting

1. Beat Cream Cheese and Butter: In a mixing bowl, beat the softened cream cheese and butter together until creamy and smooth.
2. Add Sugar and Flavoring: Gradually add the powdered sugar and vanilla extract, mixing until well combined. If the frosting is too thick, add milk a tablespoon at a time until the desired consistency is reached.

Step 4: Frost the Cupcakes

1. Frost Cupcakes: Once the cupcakes are completely cool, use a piping bag or a knife to frost the tops with the cream cheese frosting.
2. Garnish: Optionally, sprinkle with additional chopped nuts or grated carrots for decoration.

Step 5: Serve

1. Enjoy: Serve the cupcakes at room temperature and enjoy these delicious Carrot Cake Cupcakes!

Nutritional Information

Here’s a quick overview of the nutritional content of Carrot Cake Cupcakes (per cupcake, based on 12 servings):

Nutrient	Amount per Serving
Calories	250
Protein	3g
Fat	12g
Carbohydrates	35g
Fiber	1g
Sugar	18g

Tips for Customization

• Add Raisins: Incorporate raisins or dried cranberries for added sweetness and texture.
• Spice Variations: Experiment with different spices such as ginger or cardamom for unique flavor profiles.
• Make it Gluten-Free: Substitute with a gluten-free flour blend to make the cupcakes suitable for gluten-sensitive guests.

Conclusion

Carrot Cake Cupcakes are a delightful twist on the classic carrot cake, offering a moist and flavorful treat topped with creamy frosting. Perfect for any celebration or as a sweet snack, these cupcakes are sure to be a hit. Enjoy this delightful recipe!