Description

These delightful carrot cake cupcakes are a perfect food to bring to Easter gatherings. They are light, flavorful, and make a wonderful addition to any Easter dessert table. Whether you’re hosting a big family brunch or heading to a potluck, these cupcakes are sure to be a hit with everyone, from the littlest bunnies to the grown-ups. Making them is easier than you think, and the result is a moist, spiced treat that captures all the comforting flavors of classic carrot cake in a convenient, individual serving. Get ready to impress with these charming and delicious Easter treats!

Ingredients

Scale

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1 cup granulated sugar

1/2 cup packed light brown sugar

1/2 cup vegetable oil (or other neutral oil like canola)

2 large eggs

1 teaspoon vanilla extract

1 cup grated carrots (about 2 medium carrots)

1/2 cup chopped pecans or walnuts (optional)

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened

3–4 cups powdered sugar, sifted

1 teaspoon vanilla extract

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 all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Make sure there are no lumps and the spices are evenly distributed.

3. In a separate medium bowl, whisk together the granulated sugar, light brown sugar, vegetable oil, eggs, and vanilla extract until well combined and smooth. The mixture should look light brown and slightly frothy.

4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few small lumps are perfectly fine.

5. Gently fold in the grated carrots and chopped pecans or walnuts (if using). Distribute them evenly throughout the batter.

6. Divide the batter evenly among the 12 prepared muffin liners, filling each about two-thirds full. Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.

7. Once baked, remove the muffin tin from the oven and let the cupcakes cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely before frosting.

8. While the cupcakes cool, prepare your cream cheese frosting. Once the cupcakes are completely cool, spread or pipe the frosting generously on top of each cupcake.

Prep Time: 15 minutes
Cook Time: 18-22 minutes
Category: dessert
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 cupcake

Keywords: carrot cake, cupcakes, easter, dessert, cream cheese frosting, spiced, easy, holiday, party, sweet