Carrot cupcakes recipe
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5 from 8 votes

Carrot Cupcakes

These carrot cupcakes with cream cheese frosting are absolutely incredible! They're delicate and moist, the perfect carrot cake cupcake recipe.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: carrot cupcake recipe, carrot cupcakes
Servings: 12 cupcakes
Calories: 244kcal
Author: Jennifer Farley

Ingredients

  • 1/2 cup walnuts (2 1/8 ounces, pecans may be substituted)
  • 6 1/4 ounces all-purpose flour (1 1/4 cups using scoop & sweep method)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 4 ounces unsalted butter, melted and cooled
  • 5 1/2 ounces granulated sugar (3/4 cup)
  • 2 1/4 ounces light brown sugar (1/4 cup packed)
  • 2 large eggs
  • 1/2 pound carrots, peeled and grated on small holes of box grater (1 1/3 cups)
  • 1 recipe cream cheese frosting, linked below

Instructions

  • Adjust oven rack to middle position and heat oven to 350 degrees F. Line standard muffin tin with cupcake liners, lightly spray with baking spray (Tip: spray in short bursts with your arm lifted away from the pan to keep the blast of air from sending the liners flying everywhere).
  • Place walnuts on a baking sheet and toast until golden and fragrant, shaking the pan once or twice, 5-7 minutes. Once the nuts are cool enough to handle, chop finely.
  • In a medium sized bowl, whisk together the flour, salt, cinnamon, allspice, baking powder, and baking soda. In a large bowl, whisk together the butter, granulated sugar, brown sugar, and eggs. Mix in the dry ingredients along with the toasted nuts and carrots until evenly combined.
  • Divide batter evenly among the cupcake liners. Bake until a toothpick inserted into one of the middle cupcakes comes out clean, 19-22 minutes. Cool for 5 minutes, then carefully remove from the pan to a wire rack and cool completely. Once at room temperature, frost with cream cheese frosting.
  • Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 3 days. (They can also be individually wrapped in plastic and frozen in a zipper-lock bag for up to 1 month.) Frosted cupcakes should be stored in the refrigerator and will keep for 5-7 days (but taste best within 3 days).

Notes

Learn about the "Scoop & Sweep Method" for measuring flour
   
My cream cheese frosting recipe can be prepared up to 2 weeks in advance, as noted in the instructions.  
   
To save time, you can purchase pre-toasted nuts.
   
Adapted from Cook’s Country.

Nutrition

Calories: 244kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 170mg | Potassium: 141mg | Fiber: 1g | Sugar: 19g | Vitamin A: 3440IU | Vitamin C: 1.2mg | Calcium: 35mg | Iron: 1.1mg