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Carrot Cake Cupcakes

Course Dessert
Prep Time 30 minutes
Cook Time 20 minutes
Servings 24 cupcakes

Ingredients

**For the Cupcakes:**

  • 2 ½ cups all-purpose flour 313 g, spooned and leveled
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon ground allspice
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon sea salt
  • 10 tablespoons unsalted butter 140 g, softened
  • 1 cup granulated white sugar 200 g
  • ½ cup light brown sugar 110 g, packed
  • 3 eggs at room temperature
  • 1 teaspoon vanilla bean paste or extract
  • ¾ cup buttermilk 178 ml, at room temperature
  • 2 cups finely shredded carrots 220 g, at room temperature

**For the Cream Cheese Frosting:**

  • 1 cup unsalted butter 224 g, softened
  • 8 oz cream cheese 226 g, cold
  • 4 cups powdered sugar 520 g
  • 1 teaspoon vanilla bean paste or extract

Instructions

**For the Cupcakes:**

  • Preheat the oven to 350°F and line two cupcake pans with 24 liners.
  • In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, allspice, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream together the butter, granulated sugar, and light brown sugar with an electric mixer on high speed until fluffy, about 3-4 minutes.
  • Add in the eggs and vanilla, and mix on medium-high speed until smooth, pale, and slightly fluffy, about 2-3 minutes. Scrape the sides of the bowl as needed.
  • Alternate adding the flour mixture and buttermilk to the butter mixture, a little at a time, mixing on low then medium speed until just combined and smooth.
  • Fold in the grated carrots on low speed until evenly distributed.
  • Divide the batter evenly among the cupcake liners, filling each about three-quarters full.
  • Bake for 19-22 minutes, or until a toothpick comes out clean from the centers. Let the cupcakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

**For the Cream Cheese Frosting:**

  • In a large bowl, whip the butter on high speed with an electric mixer until pale and fluffy, about 5-10 minutes.
  • Add in the cold cream cheese and mix on medium-high speed until thoroughly combined, about 1-2 minutes.
  • Gradually sift in the powdered sugar, mixing on low then medium speed until fully combined.
  • Add in the vanilla and mix on high speed until the frosting is light and fluffy, about 1-2 more minutes.
  • Transfer the frosting to a piping bag fitted with a decorative tip.

**Assembling the Cupcakes:**

  • Once the cupcakes are completely cooled, pipe a generous amount of cream cheese frosting onto each cupcake.
  • Sprinkle with chopped walnuts if desired.
  • Serve and enjoy!