This spring season, recipes like carrot cake and lemon cake are all the rave right now. So today I am sharing some moist carrot cake cupcakes with you all. This is a recipe you do not want to miss. I’ve had my coworkers try these and literally fall in love!
These fluffy and moist carrot cake cupcakes are filled with cinnamon and nutmeg flavor and become moist through the additions of buttermilk, brown sugar and vegetable oil. Then they are topped with a creamy cream cheese frosting and finished with the added texture of chopped pecans. Am I making you drool yet? I am already, so let’s hop right into this recipe…
Equipment & Ingredients
To make these moist carrot cake cupcakes you will need these ingredients:
- Flour
- White Sugar
- Brown Sugar
- Baking Soda
- Baking Powder
- Salt
- Cinnamon
- Nutmeg
- Vegetable Oil
- Eggs
- Vanilla Extract
- Buttermilk
- Shredded Carrots
- Cream Cheese
- Powdered Sugar
- Pecans
As for the equipment, the list is much shorter! You will just need:
- Cupcake Liners
- Cupcake Pan
- Mixing Bowl
- Whisk
- Piping Bag
- Piping Tip
As I eat one of these moist carrot cake cupcakes while finishing up this blog, I have to reiterate that this just might be the dessert to make me fat! As I like to say everything is great in moderation, so when you make this dessert be sure to share with family and friends in a means to stop ourself from devouring the whole dozen! 😂
Let me know how these came out for you as well as any alterations or substitutions you may have made in the comments. Don’t forget to share these moist carrot cake cupcakes recipe with your family and friends!
