Description
Moist cupcakes bursting with warm cinnamon, nutmeg, and ginger, studded with grated carrots, raisins, and walnuts. Topped with a smooth cream cheese frosting, each bite delivers a perfect harmony of spice, sweetness, and crunch.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1/4 cup chopped walnuts
- 1/4 cup raisins
- 4 ounces cream cheese softened
- 1/4 cup unsalted butter softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and line a 12-cup muffin pan with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, beat oil, granulated sugar, and brown sugar until combined, then add eggs one at a time and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in grated carrots, chopped walnuts, and raisins until evenly distributed.
- Divide batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat cream cheese and butter until smooth, then add powdered sugar and vanilla and mix until creamy.
- Once cupcakes are cool, pipe or spread the cream cheese frosting on top of each cupcake.
Notes
- Use fresh carrots for the best flavor and texture.
- You can substitute craisins for raisins if preferred.
- Store frosted cupcakes in the refrigerator for up to 3 days.
- Bring cupcakes to room temperature before serving for optimal taste.