Enjoy moist & flavorful carrot cake cupcakes with our easy recipe. Perfect for a small batch of 5-6, ready in less than 30 minutes for a quick sweet treat.
Preheat the oven to 350° F (177°C). Line a muffin pan with cupcake liners or lightly coat the insides with oil spray. This recipe yields 5 to 6 carrot cake cupcakes.
In a medium-sized bowl, mix together the sugar, melted butter, egg, and vanilla with an electric hand mixer on medium speed until well mixed, about 45 seconds.
In a separate small bowl, whisk together the flour, baking powder, cinnamon, and salt.
Add the dry ingredients to the wet ingredients and mix with a hand mixer on medium speed until combined.
Add the milk and mix well.
Fold in the grated carrots and chopped pecans.
Pour or spoon the batter into the cupcake holders, filling only about ⅔ full to avoid spilling over the sides. Bake for about 18-23 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cupcake pan from the oven and allow the cupcakes to cool completely before frosting.
Make the frosting
In a medium-sized mixing bowl, combine softened cream cheese and softened butter. Whip until well combined and smooth.
Add powdered sugar and vanilla extract. Mix until smooth and well combined.
Spread over the top of the cooled cupcakes.
Notes
Plan It Out: Take a quick read through the entire recipe to familiarize yourself with the steps.
Prep Your Ingredients: For a smooth baking experience, gather all your ingredients before you start. This saves time and avoids mid-recipe scrambling.
Melted Butter vs. Softened Butter: This recipe uses melted butter for the cupcakes and softened butter for the frosting. To soften butter, simply take it out of the fridge and let it sit on the counter for about 30 minutes.
Measure Like a Pro: For accurate flour measurement, spoon it lightly into a dry measuring cup, filling it slightly past the brim. Then, use a knife or straight edge to level the top – don't pack the flour in! Scooping compacts the flour and throws off measurements.
Grate Ahead: Save time by grating your carrots beforehand and storing them in the fridge until baking.
Nutty Twists: Feel free to substitute chopped walnuts for pecans, or add a handful of raisins for a twist on the classic flavor.
Tropical Touch (Optional): Love pineapple in your carrot cake? Add 1-2 tablespoons of drained, crushed pineapple for a tropical twist. Remember, pineapple adds moisture, so be sure to drain it well before incorporating it into the batter.