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Easy Carrot Cake Cupcakes

Deliciously moist and perfectly spiced, these cupcakes are a flavor explosion! Quick to whip up, you can enjoy them in under 30 minutes. Versatile enough for any occasion, from casual snacks to festive gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Batter
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup grated carrots
  • 2 large eggs
  • 1/2 cup vegetable oil can substitute with applesauce
For the Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Prepare a muffin tin by lining it with cupcake liners.
  3. Whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
  4. Mix the wet ingredients: in another bowl, beat eggs, sugar, vanilla extract, and oil until combined.
  5. Fold in grated carrots and any optional add-ins like walnuts or raisins into the wet mixture.
  6. Combine the wet and dry mixtures gently until just mixed.
  7. Scoop the batter into your prepared muffin tin, filling each liner about two-thirds full.
  8. Bake for 18-20 minutes or until a toothpick comes out clean when inserted into the center of a cupcake.
  9. Cool the cupcakes in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

These cupcakes are kid-approved and perfect for any occasion.