Carrot Cake Cupcakes Recipe

Preheat the Oven

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

Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, and salt until well combined.

Mix Wet Ingredients

In a separate bowl, combine the vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth.

Combine Ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.

Add Carrots and Pecans

Fold in the grated carrots and chopped pecans into the batter until evenly distributed.

Fill Muffin Tin

Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

Bake

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Cool

Remove from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Prepare the Frosting

In a medium bowl, beat the cream cheese and unsalted butter together until smooth and creamy.

Add Sugar and Vanilla

Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is fluffy and well combined.

Frost the Cupcakes

Once the cupcakes are completely cooled, use a piping bag or a spatula to frost each cupcake with the cream cheese frosting.

Garnish

Sprinkle additional chopped pecans on top of the frosted cupcakes if desired.