The Best Carrot Cake Cupcakes are topped with a fluffy cream cheese frosting. Tender, moist and perfect every time.
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: cupcakes
Cuisine: American
Keyword: carrot cake, cupcakes
Servings: 36cupcakes
Calories: 335kcal
Cost: $10
Equipment
1 muffin tin
1 hand mixer
Ingredients
2 1/2cupsall purposed flour
1teaspoonbaking powder
1teaspoonbaking soda
1teaspoonground cinnamon
1/2teaspoonground ginger
1/4teaspoonground nutmeg
1/4teaspoonground allspice
1/4teaspoonkosher salt
12ouncesunsalted butter
1/2cupgranulated sugar
1/2cuplight brown sugar
3large eggsroom temperature
1tablespoonvanilla extract
2cupsfresh grated carrots
1cupraisins
1/2cupfinely chopped pecans
For the cream cheese frosting:
16tablespoonsunsalted butterroom temperature
16ouncescream cheeseroom temperature
2poundsconfectioners' sugar
1teaspoonvanilla extract
Chopped pecansfor garnish
Instructions
Preheat oven to 400 degrees.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar together until light and fluffy.
Add the eggs to the butter mixture, one at a time mixing well after each addition.
Turn the mixer on low. Stir in the vanilla and carrots.
Slowly add the flour mixture to the wet ingredients, then the raisins and pecans.
Fill each muffin well lined with a cupcake liner 3/4 full with the batter.
Bake at 400 degrees for 10 minutes, then reduce the heat to 325 and continue baking for 20 minutes or until a toothpick inserted into the center comes out clean.
Transfer to a cooling rack and cool completely.
Make the Cream Cheese Frosting:
Add the butter and cream cheese to the bowl of a stand mixture fitted with a paddle attachment. Beat on medium speed until light and fluffy.
Slowly add the sugar to the cream cheese mixture beating until light and creamy. Stir in the vanilla.
Transfer the frosting to a piping bag and frost the cupcakes, as desired. Sprinkle with chopped pecans and serve.
Notes
Cupcakes can be made up to 24 hours in advance and stored in an airtight container at room temperature. Frosting can be made up to 3 days in advance and stored in an airtight container at room temperature.