Go Back

Carrot Cake Cupcakes

Print Recipe Pin Recipe

Ingredients
  

For the Cupcakes:

  • ¾ cup unsalted butter, melted
  • ¾ cup light brown sugar, packed
  • 2 tsp. vanilla extract
  • ½ tsp. kosher salt
  • 2 large eggs
  • 1-⅓ cups all-purpose flour
  • 2 tsp. cinnamon
  • ¾ tsp. baking soda
  • ¾ tsp. baking powder
  • 1-⅓ cups carrots, finely grated
  • ½ cup walnuts, pecans, raisins or a combination of all three, chopped, optional

For the Cream Cheese Frosting:

  • 4 ounces cream cheese, at room temperature
  • ¼ cup unsalted butter, at room temperature
  • 1 tsp. vanilla extract
  • ¼ tsp. kosher salt
  • 1-⅔ cups confectioners’ sugar, plus more as needed

Instructions
 

To prepare the cupcakes:

  • Position a rack in the middle of the oven and pre-heat to 350°F.
  • Line a standard 12-cup muffin tin with paper liners.
  • In a large bowl, whisk together the melted butter, light brown sugar, vanilla extract and salt until smooth and glossy; about 20 seconds.
  • Add the eggs, one at a time, whisking until smooth and no streaks of unincorporated whites remain before adding the next.
  • In a medium bowl, whisk together the flour, cinnamon, baking soda and baking powder.
  • Add to the butter mixture and stir with a rubber spatula just until no pockets of unincorporated flour remain; try not to overmix.
  • Add the grated carrots and optional nuts and raisins, if using, and stir just until the carrot shreds are evenly distributed throughout the batter.
  • Scoop the batter into the prepared muffin cups, using a cookie scoop or large spoon, until they are about three-fourths of the way full.
  • Place in the pre-heated oven and bake until the tops of the cupcakes are slightly domed and a toothpick, inserted into the center, comes out clean with just a few moist crumbs attached; 17 to 20 minutes.
  • Remove from the oven and let cool completely in the muffin tin.

To prepare the frosting:

  • While the cupcakes are cooling, using the bowl of a stand mixer fitted with a whisk attachment, combine the cream cheese, butter, vanilla extract and salt.
  • Beat on medium speed until thoroughly combined; 1 to 2 minutes.
  • Decrease the speed to low and add the confectioners’ sugar, one spoonful at a time, with the mixer running, stopping and scraping down the sides of the bowl as needed, until completely incorporated.
  • Increase the speed to high and beat the frosting until light and fluffy, adding additional confectioners’ sugar, as needed, to achieve a firm frosting consistency; 2 to 3 minutes.

To assemble and serve the cupcakes:

  • Once the cupcakes have fully cooled, frost the tops using a pastry bag, offset spatula or large spoon.

Notes

Use the side of a box grater, with the medium holes, to finely grate the carrots.