Carrot Cake Cupcakes That Are Super Moist
Enjoy these incredibly moist and delicious carrot cake cupcakes, perfect for any occasion. Topped with cream cheese frosting, they're a delightful treat!
Ingredients
Cupcake Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
- Cream Cheese Frosting (recipe follows)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- Combine granulated sugar, brown sugar, and vegetable oil. Beat until well combined.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the grated carrots and nuts (if using).
- Fill each cupcake liner about 2/3 full.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Frost with Cream Cheese Frosting once completely cooled.
Notes
For extra moist cupcakes, add a tablespoon of applesauce to the batter.
Nutrition
Calories: 250kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Sodium: 150mg