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A delicious plate of Moist Carrot Cake Cupcakes with Cream Cheese Frosting

Moist Carrot Cake Cupcakes with Cream Cheese Frosting

These moist carrot cake cupcakes topped with creamy frosting are perfect for any occasion!
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Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 180 g carrots, peeled, grated, and chopped
  • 180 ml canola oil
  • 200 g brown sugar, packed
  • 1.5 tsp vanilla extract
  • 2 large eggs
  • 140 g all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1.25 tsp ground cinnamon
  • 0.25 tsp ground ginger optional
  • 0.75 tsp salt
  • 140 g cream cheese, softened
  • 70 g butter, softened salted butter is preferred
  • 300 g powdered sugar

Equipment

  • Muffin Tin

Method
 

  1. Preheat the oven to 350°F. Grease a muffin tin with nonstick spray.
  2. Peel and grate the carrots, then chop them into small pieces.
  3. In a large mixing bowl, whisk together the oil, brown sugar, eggs, and vanilla until smooth. Gently fold in the grated carrots. Mix in the dry ingredients until just combined.
  4. Spoon the batter into the muffin tin, filling each cup about two-thirds full. Bake for 16-17 minutes until a gentle press on the center springs back.
  5. In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
  6. Once the cupcakes are completely cool, pipe or spread the cream cheese frosting on top of each cupcake.

Notes

These cupcakes taste even better the next day! Store in the refrigerator for best results.