Carrot Cake Cupcakes
Serves 12
Packed with warm spices and fresh carrots, these carrot cake cupcakes have a delicious flavor and moist crumb. We love them plain, but they're also fantastic with cream cheese frosting on top!
Ingredients
- 1¾ cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¾ teaspoon sea salt
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ cup brown sugar
- ½ cup cane sugar
- ½ cup vegetable oil
- 2 large eggs
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots (6½ ounces)
- Cream cheese frosting, or vegan frosting, optional, for topping
- Crushed pecans or walnuts, optional, for topping
Instructions
- Preheat the oven to 400°F and grease a 12-cup muffin tin or line it with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, baking soda, ginger, and nutmeg.
- In a large bowl, whisk together the brown sugar, cane sugar, vegetable oil, eggs, milk, and vanilla. Stir in the carrots.
- Pour the dry ingredients into the wet ingredients and mix until just combined. Use a ⅓-cup measuring cup to scoop the batter into the muffin cups.
- Bake for 16 to 20 minutes, or until the cupcakes spring back to the touch and a toothpick inserted comes out clean. Let cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely.
- Once cool, decorate the cupcakes with cream cheese frosting and crushed pecans, if desired.
Notes
We updated this recipe on 2/20/24 after requests for a nut-free version. It previously called for 1/2 cup almond flour. If you'd like to make the original recipe, add 1/2 cup almond flour to the dry ingredients. Mix an additional 1/3 cup milk into the wet ingredients.