Moist carrot cake cupcakes are loaded with grated carrots, warm spices and topped with rich cream cheese frosting. These flavorful cupcakes are truly addictive and hard to put down!
Preheat the oven to 350°F. Line a standard muffin tin with paper liners.
In a medium bowl, mix together all-purpose flour, whole wheat flour, baking soda, salt, cinnamon, ginger, and nutmeg.
Divide batter evenly among the muffin cups (each should be about ⅔ full). Bake until a toothpick inserted into cupcakes comes out clean, 18-20 minutes. Let cool completely.
Make the frosting:
Fit the bowl of a stand mixer with paddle attachment, and beat the cream cheese, butter, and vanilla on medium-high speed until very smooth and creamy. Beat mixture for 2 more minutes on medium-high.
On low speed, gradually mix in the powdered sugar and beat until fluffy.
Frost cupcakes using a pastry bag or preferred kitchen tool and sprinkle with chopped pecans (if using).
Recipe Instructions
MEET MARYANNE 👋
I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind! Sign up to get recipes delivered to your inbox and get my FREE Guide on Money Saving Tips on Buying Groceries!