Description
These Easy Carrot Cake Cupcakes are moist, flavorful, and perfectly spiced with cinnamon and nutmeg. Made with shredded carrots and a blend of sugars and oil, these cupcakes are simple to prepare and bake, making them an ideal treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 2 cups shredded carrots
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 2/3 cup vegetable oil
Instructions
- Preheat and prepare muffin tin: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners to ensure easy removal of the cupcakes after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined to ensure even distribution of the spices and leavening agents.
- Combine sugars and oil: In a stand mixer, beat the granulated sugar, light brown sugar, and vegetable oil until the mixture is fully combined and smooth, creating a creamy base for the batter.
- Add eggs and vanilla: Incorporate the eggs and vanilla extract into the sugar and oil mixture. Mix well until the batter is smooth and homogeneous, ensuring the eggs are fully incorporated.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to avoid overmixing, which can make cupcakes dense.
- Fold in shredded carrots: Carefully fold in the shredded carrots by hand, distributing them evenly throughout the batter without deflating the mix.
- Fill cupcake liners and bake: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising. Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool cupcakes: Allow the cupcakes to cool for 5 minutes in the pan on a wire rack, then transfer them to the wire rack to cool completely before serving or frosting.
Notes
- You can substitute the vegetable oil with melted coconut oil or canola oil for a different flavor profile.
- For a dairy-free version, ensure the sugars and other ingredients are vegan-friendly if desired.
- Do not overmix the batter once the flour is added to keep the cupcakes tender and moist.
- Add chopped walnuts or raisins if you prefer added texture and flavor.
- These cupcakes pair excellently with cream cheese frosting, though they can be enjoyed plain for a lighter treat.
