Carrot Cake Cupcakes Recipe
This carrot cake cupcakes recipe makes the most fluffy and moist cupcakes. Perfect carrot cake muffins are topped with a rich, creamy buttercream frosting, making for the perfect bite of heaven.
Ingredients
- 1 1/4 cup all-purpose flour measured then sifted
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 2 large eggs
- 1/3 cup granulated sugar
- 1/2 cup brown sugar
- 2/3 cup canola oil
- 3 Tbsp whole milk
- 1 tsp vanilla extract
- 1 1/2 cup grated carrots
- 1/2 cup walnuts finely chopped
- 1 recipe cream cheese frosting
Instructions
- Preheat the oven to 350°F and line an 18-muffin tray with cupcake liners.
- In a large mixing bowl, sift together flour, baking powder, baking soda, and cinnamon.
- Whisk together the eggs in a second large bowl and add granulated and brown sugar. Once combined, add the oil, milk, and vanilla. Whisk to incorporate.
- Add the grated carrots and walnuts to the wet ingredients.
- Fold the dry ingredients into the wet ingredients and combine until fully incorporated.
- Divide the cupcake batter evenly among the cupcake liners and bake at 350°F for 18-20 minutes. Once done, allow them to cool on a wire rack.
- Make one portion of cream cheese frosting while the cupcakes cool.
- Frost fully cooled cupcakes with the frosting and finish with chopped walnuts.
- Serve and enjoy friends!
Notes
- Measure correctly - Spoon the flour into the measuring cup and level off to get the perfect amount of flour.
- Bake the perfect cupcakes - Avoid overbaking them by removing them from the oven as soon as the tops turn golden brown. Let them finish baking in the residual heat and they will never be overcooked.
- Refrigerate - The frosting can melt and be runny at room temperature for too long. Keep the frosting cold before frosting and as soon as they are frosted, either serve or refrigerate.