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Carrot Cake Cupcakes

Carrot Cake Cupcakes

Ingredients

  • 1 cup (140g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) light or dark brown sugar
  • 1/2 cup (120 ml) canola oil (or vegetable, safflower)
  • 1 teaspoon pure vanilla extract
  • 180 g (about 2 large or 3 medium carrots, or 1 1/2 cups) grated carrots
  • Cream Cheese Frosting

Instructions

  1. Preheat oven to 350°F/180°C. Line a muffin pan with muffin liners.

  2. In a large bowl sift together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  3. In a mixer bowl fitted with paddle attachment, or using a hand-held mixer, beat together eggs, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes. On low speed and with the mixer running, add oil slowly and beat until combined. Beat in vanilla extract until combined, then turn off mixer. Fold in carrots by hand until combined. Fold in flour mixture just until combined. Don’t overmix.

  4. Fill each liner ¾ full with batter. Bake for 15-20 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow muffins to cool completely on a wire rack.
  5. Frost cupcakes with frosting once they've cooled.

  6. Frosted cupcakes can be kept in an airtight container in the refrigerator for up to 4 days. Bring them to room temperature before serving.