Meta Description: Bake up moist and flavorful carrot cupcakes in just 40 minutes! Topped with creamy cheese frosting, this recipe is perfect and is a winner for any occasion. Easy to follow and quick to make!

Carrot Cupcakes with Cream Cheese Frosting are moist and flavorful, making them a perfect treat for any occasion. With a hint of cinnamon-grated carrots and chopped walnuts, they are sure to satisfy your sweet cravings. This easy-to-follow recipe ensures quick preparation, taking just 40 minutes from start to finish. Pair them with a creamy cream cheese frosting to enjoy a delicious combination that is both filling and tasteful.

Can these cupcakes be made gluten-free or vegan?

Absolutely! For those with dietary restrictions, you can easily adapt this recipe to be gluten-free or vegan.

• Gluten-free: To make them gluten-free, swap out the all-purpose flour for a gluten-free flour blend (almond or coconut flour).
• Vegan: For a vegan version, replace the eggs with a flaxseed or chia seed “egg” (1 tablespoon ground flaxseed or chia seeds mixed with three tablespoons of water per egg) and use a dairy-free cream cheese and butter substitute for the frosting.

How can you add a different flavor to these cupcakes?

Certainly! While the classic carrot cupcakes with cream cheese frosting are delicious on their own, there are endless possibilities for flavor variations. Here are a few ideas to get you started:

• Add shredded coconut to the batter for a tropical twist.
• Mix in crushed pineapple for a fruity flavor.
• Fold in chopped raisins or dried cranberries for a burst of sweetness.
• Experiment with different spices like nutmeg, ginger, or cardamom for a unique flavor profile.

Can I substitute brown sugar with something else?

If you don’t have brown sugar on hand, you can easily substitute it with white granulated sugar or even coconut sugar. Keep in mind that brown sugar adds a hint of molasses flavor and moisture to the cupcakes, so using granulated sugar may result in a slightly different texture and flavor. However, the cupcakes will still turn out delicious.

Can I use a different type of nut or even omit them altogether?

Absolutely! You can customize this recipe to your liking by using a different type of nut or omitting them altogether. If you have a nut allergy or prefer not to use nuts, feel free to leave them out. Alternatively, you can substitute chopped pecans or almonds for the walnuts for a different flavor profile.

How can you store Carrot Cupcakes with Cream Cheese Frosting?

To store carrot cupcakes with cream cheese frosting, place them in an airtight container and refrigerate for up to 3-4 days.

If you’d like to store them for longer, you can freeze the unfrosted cupcakes for up to 1 month. Wrap them individually in plastic wrap and place them in a freezer-safe bag or container. When ready to enjoy, thaw the cupcakes in the refrigerator overnight and then frost them before serving.

Carrot Cupcakes with Cream Cheese Frosting – The Recipe

Preparation Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 4

Ingredients

For the Cupcakes:

1 cup all-purpose flour

½ tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

½ tsp. ground cinnamon

¼ cup vegetable oil

½ cup granulated sugar

¼ cup brown sugar

2 eggs

½ tsp. vanilla extract

1 cup grated carrots

¼ cup chopped walnuts

For the Cream Cheese Frosting:

½ cup cream cheese, softened

2 tbsp. unsalted butter, softened

1 cup powdered sugar

½ tsp. vanilla extract

Preparation

1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a mixing bowl, add the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon, whisk well.
3. In another bowl, add vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth, and whisk until all the ingredients are well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined; do not overdo.
5. Fold in the grated carrots and chopped walnuts until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
8. Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
9. While the cupcakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter together until smooth.
10. Gradually add the powdered sugar and vanilla extract, beating until creamy and smooth.
11. Once the cupcakes are completely cooled, spread or pipe the cream cheese frosting onto the cupcakes.
12. Garnish with additional chopped walnuts or a sprinkle of ground cinnamon.
13. Serve carrot cupcakes with cream cheese frosting!