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A close-up of a moist Carrot Cake Cupcake with Walnuts, generously topped with a swirl of creamy white frosting.
Maryam

Classic Carrot Cake Cupcakes with Cream Cheese Frosting and Walnuts

Indulge in moist, flavorful carrot cake cupcakes packed with warm spices and crunchy walnuts, crowned with a luscious cream cheese frosting. Perfect for any celebration or a sweet everyday treat!
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes
  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground nutmeg
  • 1/2 tsp Salt
  • 1 cup Granulated sugar
  • 1/2 cup Light brown sugar packed
  • 1/2 cup Vegetable oil
  • 2 Large eggs room temperature
  • 1 tsp Vanilla extract
  • 2 cups Carrots finely grated (about 3-4 medium)
  • 1/2 cup Walnuts chopped
For the Cream Cheese Frosting
  • 8 oz Cream cheese softened
  • 1/2 cup Unsalted butter softened (1 stick)
  • 3 cups Powdered sugar sifted
  • 1 tsp Vanilla extract
  • pinch Salt
  • 1/4 cup Walnuts chopped, for garnish (optional)

Equipment

  • Standard 12-cup muffin tin
  • Cupcake liners
  • Large Mixing Bowl
  • Medium mixing bowl
  • Electric mixer (handheld or stand)
  • Whisk
  • Rubber spatula
  • Grater
  • Measuring cups and spoons
  • Piping bag with a star tip (optional)

Method
 

For the Cupcakes
  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
  3. In a separate medium bowl, whisk together the granulated sugar, light brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, mixing with a rubber spatula until just combined. Be careful not to overmix.
  5. Gently fold in the grated carrots and chopped walnuts until evenly distributed throughout the batter.
  6. Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
  8. Remove cupcakes from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Ensure cupcakes are entirely cool before frosting.
For the Cream Cheese Frosting
  1. In a large bowl using an electric mixer, beat the softened cream cheese and softened butter together on medium speed until smooth and creamy, about 2-3 minutes.
  2. Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until combined, then increase to medium-high and beat until light and fluffy.
  3. Beat in the vanilla extract and pinch of salt until fully incorporated.
  4. Once the cupcakes are completely cool, frost them using an offset spatula or a piping bag with your desired tip.
  5. Garnish with extra chopped walnuts, if desired.

Notes

For the best frosting consistency, ensure your cream cheese and butter are at proper room temperature (soft but not melted). Chilling the frosted cupcakes for 15-20 minutes can help set the frosting before serving or storing. Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.