Description

Super Moist Carrot Cake Cupcakes are soft, flavorful, and perfectly spiced with cinnamon, cloves, and nutmeg. Topped with rich cream cheese frosting and chopped walnuts, these cupcakes are ideal for any occasion—whether it’s spring, Easter, or just a sweet treat to enjoy at home.

Ingredients

For the Cupcakes:

2 cups all-purpose flour

1½ cups granulated sugar

1 teaspoon baking soda, sifted

2 teaspoons baking powder

2 teaspoons ground cinnamon

½ teaspoon ground cloves (optional)

½ teaspoon ground nutmeg (optional)

½ teaspoon fine sea salt

3 large eggs, room temperature

1 cup vegetable oil

15 oz pumpkin puree (or grated carrots, about 1½ cups)

½ cup chopped walnuts (optional)

For the Cream Cheese Frosting:

8 oz cream cheese, room temperature

½ cup unsalted butter, room temperature

1 teaspoon vanilla extract

2 cups powdered sugar, sifted

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven:
Set your oven to 350°F (175°C) and grease two 12-cup muffin pans.
Mix Dry Ingredients:
In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt.
Prepare Wet Ingredients:
In a separate bowl, beat together eggs, oil, and grated carrots (or pumpkin puree).
Combine:
Gradually add the wet mixture to the dry ingredients, mixing until smooth.
Add Walnuts:
Fold in the chopped walnuts (optional).
Bake:
Divide the batter evenly between the cupcake pans and bake for 20-22 minutes, or until a toothpick comes out clean. Let cool completely.
Make the Frosting:
Beat together cream cheese, butter, and vanilla until smooth. Gradually add powdered sugar and mix until fluffy.
Frost & Serve:
Frost the cooled cupcakes with the cream cheese frosting and top with additional chopped walnuts if desired.

Notes

Mix-ins: Add raisins, chocolate chips, or shredded coconut to the batter for extra flavor.

Gluten-Free: Substitute with gluten-free flour for a gluten-free version.

Vegan Option: Use flax eggs and vegan butter for dairy-free and egg-free cupcakes.

Prep Time: 10 minutes
Cook Time: 20–22 minutes
Category: Dessert
Method: Baking
Cuisine: American