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Classic Homemade Carrot Cake Cupcakes with Cream Cheese Frosting

Classic Homemade Carrot Cake Cupcakes with Cream Cheese Frosting

Delicious Classic Homemade Carrot Cake Cupcakes with Cream Cheese Frosting that are perfect for any occasion.
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Prep Time 20 minutes
Cook Time 23 minutes
Cooling Time 10 minutes
Total Time 53 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 524 kcal

Equipment

  • Stand mixer
  • muffin pan
  • mixing bowl
  • Paddle Attachment

Ingredients
  

For the cake

  • 1.25 cups granulated sugar
  • 0.75 cups brown sugar
  • 1.25 cups vegetable oil
  • 4 large eggs room temperature
  • 2 teaspoon pure vanilla extract
  • 2.33 cups all-purpose flour
  • 2 teaspoon baking soda
  • 2 teaspoon baking powder
  • 2 teaspoon ground cinnamon
  • 0.5 teaspoon Kosher salt
  • 4 cups grated carrots
  • 1 cup chopped walnuts plus an additional ½ -1 cup for garnish – can use pecans instead

For the cream cheese frosting

  • 0.5 cups unsalted butter softened
  • 8 oz cream cheese softened
  • 3.5 cups confectioner’s sugar
  • 1 teaspoon pure vanilla extract

Instructions
 

Instructions

  • Preheat an oven to 350°F (177°C). Line a standard 12-cup muffin pan with cupcake liners.
  • Place 1¼ cups (250g) granulated sugar, ¾ cup (160g) brown sugar, 1¼ cups (296ml) vegetable oil, 4 large (200g) eggs, and 2 teaspoon vanilla extract in the bowl of a stand mixer. Beat on medium speed until thoroughly mixed, about 1-2 minutes.
  • Add 2⅓ cups (280g) all-purpose flour, 2 teaspoon baking soda, 2 teaspoon baking powder, 2 teaspoon ground cinnamon, and ½ teaspoon Kosher salt, then beat until just combined.
  • Stir in 4 cups (440g) grated carrots and 1 cup (125g) chopped walnuts until just combined.
  • Pour the batter into the liners so that they are about ⅘ of the way full Bake for 20-23 minutes, or until a toothpick inserted into the center comes out clean. Cool for 10 minutes, then carefully transfer to a wire rack. Repeat with remaining cupcake batter. Cool cupcakes completely before icing.
  • Place ½ cup (113g) butter and 8 oz cream cheese in the bowl of a stand mixer fitted with paddle attachment. Beat on medium-high speed until very mixed, about 1-2 minutes. Turn the mixer off, then add 3½ cups (438g) confectioner’s sugar and 1 teaspoon vanilla extract. Begin beating on low, then gradually increase the speed as the sugar is incorporated. Continue beating until the frosting is smooth and creamy, about 2 minutes more.
  • When the cupcakes are completely cool, spread or pipe the frosting on top. Enjoy!

Notes

Finish with a sprinkle of chopped walnuts for garnish if desired.

Nutrition

Serving: 1cupcakeCalories: 524kcalCarbohydrates: 75gProtein: 5gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 47mgSodium: 234mgPotassium: 150mgFiber: 2gSugar: 55gVitamin A: 3855IUVitamin C: 1mgCalcium: 58mgIron: 2mg
Keyword Carrot Cake, classic, Cream Cheese Frosting, cupcakes, homemade
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