Carrot Cake Cupcakes
This carrot cake cupcakes recipe from scratch is easy to make and will be a family favorite. These moist carrot cake cupcakes are perfect for any occasion!
Servings: 24 -30
Calories: 271kcal
Cost: $13.33, $0.56 per serving.
Ingredients
For the Cupcakes:
- 2 1/4 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 teaspoons cinnamon
- 4 eggs beaten
- 1 cup canola oil
- 1/2 cups buttermilk
- 1 teaspoon vanilla
- 3 cups finely shredded carrots
- 3/4 cup chopped walnuts or pecans
- 3/4 cup raisins
For the Frosting:
- 1 package 8 oz cream cheese, softened
- 4 tablespoons ½ stick unsalted butter, softened
- 4 cups powdered sugar sifted
- 1 teaspoon vanilla extract
Instructions
For the Cupcakes:
- Preheat the oven to 350°F. Line two 12-cup muffin pans with 24 cupcake liners.
- In a large mixing bowl, whisk together 2 1/4 cups all-purpose flour, 2 cups granulated sugar, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and 2 1/2 teaspoons ground cinnamon.
- In a separate bowl, whisk together 4 beaten eggs, 1 cup canola oil, 1/2 cup buttermilk, and 1 teaspoon vanilla extract until well combined.
- Stir 3 cups finely shredded carrots into the wet ingredients.
- Pour the wet ingredients into the dry ingredients and mix just until combined. Do not overmix.
- Fold in 3/4 cup chopped walnuts or pecans and 3/4 cup raisins. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
For the Frosting:
- In a large mixing bowl, beat 1 package (8 ounces) softened cream cheese and 4 tablespoons softened unsalted butter until smooth and creamy.
- Gradually beat in 4 cups sifted powdered sugar until fully incorporated.
- Add 1 teaspoon vanilla extract and beat until the frosting is light and fluffy.
- Spread or pipe the frosting onto the completely cooled cupcakes and serve.
Notes
This recipe can also be made into a 13x9 cake. Bake for 30 minutes or until a toothpick inserted in the center comes out clean
Nutrition
Calories: 271kcal | Carbohydrates: 53g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 33mg | Sodium: 188mg | Potassium: 159mg | Fiber: 2g | Sugar: 37g | Vitamin A: 2779IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
