Spiced Carrot Cupcakes Recipe

These spiced carrot cupcakes are a delightful treat perfect for fall baking. Infused with warm spices and grated carrots, they embody the essence of cozy desserts that are ideal for autumn sweets.

Topped with a rich cream cheese frosting, these cupcakes are not only delicious but also visually appealing, making them a great addition to any seasonal gathering.

Delicious Spiced Carrot Cupcakes Recipe

Spiced carrot cupcakes with cream cheese frosting, garnished with cinnamon and walnuts, on a rustic wooden table.

These carrot cupcakes are moist and flavorful, featuring a blend of cinnamon, nutmeg, and ginger. The recipe yields about 12 cupcakes and takes approximately 30 minutes to prepare and bake.

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup brown sugar packed
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups grated carrots
1/2 cup chopped walnuts or pecans optional

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Combine Wet Ingredients: In another bowl, beat the granulated sugar, brown sugar, and oil until combined. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the grated carrots and nuts if using.
Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
Prepare the Frosting: While the cupcakes cool, beat together 8 oz of cream cheese, 1/4 cup of butter, and 2 cups of powdered sugar until smooth and creamy.
Frost the Cupcakes: Once the cupcakes are cool, generously frost each with the cream cheese frosting. Optionally, sprinkle with additional chopped nuts or a dash of cinnamon.