Martha's Carrot Cupcakes with Cream Cheese Frosting

Get ready to delight your taste buds with Martha's Carrot Cupcakes with Cream Cheese Frosting—a perfect combination of cozy spices and creamy indulgence. These moist and tender cupcakes are made with finely grated carrots, warm cinnamon, and a touch of brown sugar for depth, while optional chopped nuts add a delightful crunch. Topped with a silky-smooth cream cheese frosting, sweetened just right, these cupcakes strike the perfect balance between rustic charm and decadent sweetness. Ideal for any occasion, from casual gatherings to festive celebrations, this easy-to-follow recipe creates 12 irresistible cupcakes in just 40 minutes. Whether you're a longtime carrot cake lover or new to this classic flavor, these cupcakes are sure to become a fast favorite!

Nutriscore Rating: 40/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

Ingredients

• 1.25 cups all-purpose flour
• 1 teaspoon baking soda
• 0.5 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 0.5 teaspoon salt
• 0.75 cup granulated sugar
• 0.5 cup light brown sugar, packed
• 0.75 cup vegetable oil
• 2 pieces large eggs
• 1 teaspoon pure vanilla extract
• 1.5 cups finely grated carrots
• 0.5 cup chopped walnuts or pecans (optional)
• 8 ounces cream cheese, softened
• 0.5 cup unsalted butter, softened
• 2 cups powdered sugar, sifted
• 1 teaspoon pure vanilla extract

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.

Step 3

In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Whisk until smooth.

Step 4

Add the eggs and vanilla extract to the sugar mixture. Whisk until fully incorporated.

Step 5

Gradually stir in the dry ingredients to the wet ingredients until just combined. Do not overmix.

Step 6

Fold in the grated carrots and optional chopped nuts (if using).

Step 7

Spoon the batter evenly into the prepared cupcake liners, filling each about 2/3 full.

Step 8

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 9

Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 10

While the cupcakes cool, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy.

Step 11

Gradually add the powdered sugar and beat until fully combined and fluffy.

Step 12

Mix in the vanilla extract and beat to incorporate.

Step 13

Once the cupcakes are completely cool, frost them with the cream cheese frosting using a piping bag or an offset spatula.

Step 14

Optionally, garnish with a sprinkle of chopped nuts or a dusting of cinnamon before serving. Enjoy your delightful carrot cupcakes!

Nutrition Facts

Serving size	(1697.4g)

Amount per serving	% Daily Value*
Calories	6149.6

Total Fat 384.5g	0%
Saturated Fat 138.2g	0%
Polyunsaturated Fat 100.8g
Cholesterol 881.4mg	0%
Sodium 3840.5mg	0%
Total Carbohydrate 666.9g	0%
Dietary Fiber 19.6g	0%
Total Sugars 516.5g
Protein 56.5g	0%

Vitamin D 80IU	0%
Calcium 598.7mg	0%
Iron 14.1mg	0%
Potassium 2107.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.5%

Protein: 3.6%

Carbs: 42.0%