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Homemade Carrot Cupcakes with Cream Cheese Frosting photo
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Carrot Cupcakes with Cream Cheese Frosting

Moist carrot cupcakes topped with a smooth cream cheese frosting for a classic, crowd-pleasing treat.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Servings: 12 servings

Ingredients

  • 1 cup all-purpose flour
  • 2 cups grated carrots
  • 2/3 cup oil (of choice) coconut oil suggested for a healthier option
  • 2/3 cup granulated sugar
  • 2 eggs
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup cream cheese at room temperature (for frosting)
  • 1/4 cup butter at room temperature (for frosting)
  • 1 1/2 cups powdered sugar for frosting
  • 2 tablespoons heavy cream optional, for frosting consistency
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350°F (175°C). Grease a 12-cup muffin pan or line with cupcake liners and set aside.
  • In a large bowl, beat the eggs briefly until combined. Stir in the grated carrots and the oil until evenly mixed.
  • Add the flour, granulated sugar, cinnamon, baking soda, baking powder, and salt to the carrot mixture. Stir gently until just combined; do not overmix.
  • Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  • Bake for 18–20 minutes, or until the cupcakes are golden and a toothpick inserted into the center comes out clean. Remove from oven and cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
  • To make the frosting, beat the room-temperature butter and cream cheese together until smooth and fluffy. Add the vanilla, then gradually beat in the powdered sugar. Add the heavy cream 1 tablespoon at a time if needed to reach a spreadable consistency.
  • Once cupcakes are completely cool, frost them with the cream cheese frosting using a piping bag, a zip-top bag with the corner snipped, or a spoon.

Equipment

  • 12-cup muffin pan or silicone muffin pan
  • Cupcake liners (optional)
  • Mixing bowls
  • Whisk or electric mixer
  • Spatula
  • Measuring cups and spoons
  • Piping bag or zip-top bag (optional)

Notes

  • Bring cream cheese and butter to room temperature for a smooth frosting.
  • Do not overmix the batter to keep cupcakes tender.
  • Fill liners about two-thirds full to prevent overflow.
  • Use coconut oil if you prefer a slightly healthier oil option.