Description
Nana’s Carrot Cupcakes are moist, spiced treats packed with grated carrots and optionally nuts, topped with a luscious cream cheese frosting. These homemade cupcakes offer a perfect balance of sweetness and spice, making them an ideal dessert for any occasion.
Ingredients
Scale
Cake Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 ½ cups grated carrots (about 2-3 medium carrots)
- ½ cup chopped walnuts or pecans (optional)
Frosting Ingredients
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined. This blend will provide the base and spice flavor for the cupcakes.
- Combine Wet Ingredients: In a large bowl, beat the eggs and granulated sugar until smooth and pale. Then, add the vegetable oil and vanilla extract, mixing well to fully incorporate the liquids.
- Blend Dry and Wet Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to ensure tender cupcakes.
- Add Carrots and Nuts: Fold in the grated carrots and optional chopped walnuts or pecans evenly into the batter to distribute flavor and texture.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full to allow for proper rising during baking.
- Bake the Cupcakes: Bake in the preheated oven for 20-25 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
- Cool Cupcakes: Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. This prevents sogginess and prepares them for frosting.
- Prepare Frosting: While the cupcakes cool, beat together softened cream cheese and unsalted butter until smooth and creamy. Gradually add powdered sugar, vanilla extract, and a pinch of salt. Continue beating until the frosting is light and fluffy.
- Frost and Garnish: Once cupcakes have fully cooled, generously frost each with the cream cheese frosting. Optionally, garnish the tops with additional chopped nuts for added texture and presentation.
Notes
- For a nut-free version, simply omit the walnuts or pecans.
- Ensure cream cheese and butter are softened to room temperature for smooth frosting.
- Store cupcakes in an airtight container in the refrigerator for up to 4 days.
- Bring refrigerated cupcakes to room temperature before serving for best flavor.
- You can toast the nuts lightly to enhance their flavor before adding.
