Description
These Classic Carrot Cupcakes are a moist and flavorful treat, spiced with cinnamon and nutmeg, and filled with grated carrots and crunchy walnuts. Topped with smooth cream cheese frosting, they’re a perfect dessert for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
- Cream cheese frosting (see recipe)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream together butter and sugars until light and fluffy.
- Beat in eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots and walnuts (if using).
- Divide the batter evenly among the cupcake liners.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow cupcakes to cool completely before frosting with cream cheese frosting.
- Serve and enjoy!
Notes
- You can replace the walnuts with raisins if you prefer.
- Make sure the cupcakes are completely cooled before frosting to prevent the frosting from melting.
- Prep Time: 20 minutes
- Cook Time: 25 minutes