Carrot Cake Cupcakes
These are absolutely the best homemade carrot cake cupcakes! They're easy to make, extremely moist, flavored with warm spices, and topped with the best cream cheese frosting.
Ingredients
- 2 ½ cups (313 g) all-purpose flour, spooned and leveled
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- 10 tablespoon (140 g) unsalted butter, softened
- 1 cup (200 g) granulated white sugar
- ½ cup (110 g) light brown sugar, packed
- 3 eggs, at room temperature
- 1 teaspoon vanilla bean paste or extract
- ¾ cup (178 ml) buttermilk, at room temperature
- 2 cups (220 g) finely shredded carrots, at room temperature
For the Cream Cheese Frosting
- 1 cup (224 g) unsalted butter, softened
- 8 oz (226 g) cream cheese, cold
- 4 cups (520 g) powdered sugar
- 1 teaspoon vanilla bean paste or extract
Instructions
For the Carrot Cake Cupcakes
- Preheat the oven to 350 degrees and line two cupcake pans (or muffin tin) with 24 cupcake liners. Then set aside.
- In a medium bowl, whisk together the all purpose flour, cinnamon, nutmeg, ginger, allspice, baking powder, baking soda and salt. Then set aside the dry ingredients.2 ½ cups (313 g) all-purpose flour, spooned and leveled, 1 tablespoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, ½ teaspoon ground allspice, 1 ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon sea salt
- In a large mixing bowl, cream together the butter, granulated sugar and light brown sugar with an electric hand mixer on high speed until fluffy, about 3-4 minutes. (If using a stand mixer, use the paddle attachment.)10 tablespoon (140 g) unsalted butter, softened, 1 cup (200 g) granulated white sugar, ½ cup (110 g) light brown sugar, packed
- Then add in the eggs and vanilla and mix on medium then medium-high speed until smooth, pale in color and slightly fluffy, about 2-3 minutes. Scrape the sides of the bowl with a rubber spatula as needed.3 eggs, at room temperature, 1 teaspoon vanilla bean paste or extract
- Alternate adding the flour mixture and the buttermilk to the butter mixture a little at a time, until each has been added completely. Mix on low then medium speed just until the batter is combined and smooth, scraping the sides of the bowl as necessary.¾ cup (178 ml) buttermilk, at room temperature
- Add in the grated carrots and mix on low speed just until dispersed through the batter.2 cups (220 g) finely shredded carrots, at room temperature
- Evenly distribute the cupcake batter between the cupcake liners. Each liner will be about three-quarters full.
- Bake the cupcakes for 19-22 minutes, or until a toothpick comes out clean from the centers. Let the cupcakes cool in the pans for 10 minutes, then transfer them to a wire rack to completely cool.
For the Cream Cheese Frosting
- To make the cream cheese frosting, add the butter to a large bowl and whip on high speed with an electric mixer until pale in color and fluffy, about 5-10 minutes. (If using a stand mixer, use the whisk attachment.)1 cup (224 g) unsalted butter, softened
- Then add in the cream cheese and mix on medium-high speed until thoroughly combined, 1-2 minutes.8 oz (226 g) cream cheese, cold
- Sift in the powdered sugar, a little at a time, and mix on low then medium-low speed until all is combined together.4 cups (520 g) powdered sugar
- Lastly add in the vanilla and mix on high speed until the frosting is light and fluffy, 1-2 more minutes. Transfer the frosting to a piping bag fitted with a decorative tip.1 teaspoon vanilla bean paste or extract
- When the cupcakes are completely cooled, pipe a generous amount of cream cheese frosting onto each and sprinkle with chopped walnuts. Then, serve!
Tried this recipe?Let us know how it was!