Classic Carrot Cake Cupcakes deliver all the flavor of traditional carrot cake in an easy-to-serve cupcake. Moist, lightly spiced, and topped with creamy frosting, they're a timeless dessert for any occasion.
Preheat oven to 350°F and line a cupcake pan with paper liners. Peel and finely grate the carrots, then set them aside while you prepare the remaining ingredients.
In a large bowl, whisk all dry ingredients together. In another bowl, beat eggs, melted butter, buttermilk, and vanilla until smooth, then pour into the dry mixture.
Beat the combined batter for about two minutes until smooth and lump-free. Gently fold in grated carrots just until mixed, being careful not to overmix the batter.
Fill liners three-quarters full and bake 20–24 minutes until set. Cool briefly, then completely. Frost as desired, refrigerate until serving, and bring to room temperature before enjoying.