Irresistible Delightful Carrot Cake Cupcakes
Moist carrot cake cupcakes infused with warm spices and crisp citrus zest. Finished with creamy cream‑cheese frosting for a silky, tangy finish. Ideal for parties, holidays, or cozy afternoons.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 24 cupcakes (12‑cup tin) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1½ cups all‑purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- ½ cup unsalted butter
- 1 cup vegetable oil
- 4 large eggs
- 1¼ cups grated carrots
- ¼ cup chopped walnuts (optional)
- ¼ cup raisins (optional)
- 1 tsp vanilla extract
- 1 tbsp lemon zest (optional)
- 4 oz cream cheese
- 4 tbsp butter
- 1 cup powdered sugar
- ½ tsp vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F and line muffin tin with parchment liners.
- Sift flour, baking powder, soda, salt, cinnamon, ginger, nutmeg into a bowl.
- Beat butter and sugar until fluffy in another bowl.
- Add eggs one at a time, then stir in vanilla and lemon zest.
- Alternately fold dry mixture and oil into wet, mixing gently after each addition.
- Fold in grated carrots, walnuts, raisins, and pumpkin puree as requested.
- Divide batter into liners, filling ¾ up.
- Bake 18–20 minutes, test with toothpick; cool 5 min in tin then on rack.
- Whisk cream cheese, butter, powdered sugar, vanilla until smooth.
- Pipe frosting over cooled cupcakes. Store in sealed container up to 3 days.
Find it online: https://yamirecipes.com/irresistible-carrot-cake-cupcake-bliss/