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Deliciously moist carrot cake cupcakes with cream cheese frosting

Irresistibly Moist Carrot Cake Cupcakes

Deliciously moist carrot cake cupcakes topped with creamy cream cheese frosting, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
Wet Ingredients
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
Main Ingredients
  • 1 cup grated carrots
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts or pecans (optional) Use coconut flakes as an alternative or omit for a nut-free version.
  • 1 batch cream cheese frosting For topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. Set aside.
  3. In a large mixing bowl, combine the vegetable oil, granulated sugar, and brown sugar. Whisk in the eggs and vanilla extract until smooth.
Baking
  1. Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined.
  2. Fold in the grated carrots, crushed pineapple, and nuts (if using).
  3. Distribute the batter evenly into the cupcake liners, filling them about 2/3 full.
  4. Place in the preheated oven and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
  5. Allow the cupcakes to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Finishing Touches
  1. Once cooled, generously frost with cream cheese frosting, and prepare for oohs and ahhs as you serve!

Notes

Store cupcakes in an airtight container at room temperature for up to 3 days. They can be refrigerated for up to a week or frozen for up to 3 months. For best reheating results, bring them to room temperature or heat in the microwave for about 10-15 seconds.