Carrot Cake Cupcakes Recipe

Carrot Cake Cupcakes are a delicious, moist, and healthy dessert. They’re easy to make and can be made with ingredients you probably already have on hand!

This is a carrot cake cupcake recipe that is one of the best. It has a delicious cream cheese frosting on top. Read more in detail here: best carrot cake cupcakes.

Carrot Cake Cupcakes are moist, soft, and fluffy. Topped with zesty cream cheese frosting and made from scratch with shredded carrot and spices. You’ll be unable to choose just one!

Recipe for the Best Carrot Cake Cupcakes

Because my Carrot Cake Recipe is one of my all-time favorites and one of my most popular, I thought it was about time to offer my Carrot Cake Cupcakes with Cream Cheese Frosting. They’re simple to prepare at home, come out perfectly every time, and are very tasty!

If you want to add a bit extra texture to your cupcakes, you may add raisins, crushed pineapple, or nuts to the mixture. They’re finest served with tart cream cheese frosting, but if you don’t have any on hand, a lemon icing would work just as well. For more sweet recipes, check out Natalie Way Bakes.

Video Tutorial for Carrot Cake Cupcakes

For a complete explanation on how to create these Carrot Cake Cupcakes, see the video below.

 

 

Carrot Cake Cupcakes: How to Make Them

• Always use carrots that have been freshly shredded. Because the carrots contribute so much moisture to these cupcakes, pre-shredded carrots are often dry and nearly rubbery, resulting in a dry cupcake.
• If you have a food processor with a grating or shredding attachment, grating or shredding the carrots is a breeze!
• This recipe is best used for cupcakes, but if you want to create a carrot cake, see my Carrot Cake Recipe.

Variations on Carrot Cake Cupcakes

Recipe for Vegan Carrot Cake Cupcakes

Because oil instead of butter is used in the cupcake mix, these Carrot Cake Cupcakes contain no dairy. Simply replace the eggs with chia seed or flaxseed eggs, and the cream cheese icing with a lemon frosting.

Recipe for Gluten-Free Carrot Cake Cupcakes

Simply replace the all-purpose flour with gluten-free flour to make these carrot cake cupcakes gluten-free.

Recipe for Carrot Cake Cupcakes with Pineapple

Along with raisins and almonds, crushed pineapple may be used to cupcake batter. 1 cup crushed pineapple should be added to the wet components.

Ingredients for Carrot Cake Cupcakes

3 eggs — For this recipe, make sure your eggs are at room temperature. If you’re going to store them in the fridge, take them out about an hour before you want to start baking.

2/3 cup / 150ml oil – For this recipe, a neutral oil such as canola, vegetable, grapeseed, or sunflower is ideal. Olive oil should be avoided since it has a strong taste that will transfer to the final cupcakes.

White Granulated Sugar, 1 1/2 Cups / 300g

Use all-purpose or regular flour, not self-rising flour, for 1 1/2 cups / 190g flour.

1 teaspoon baking soda – Baking soda is needed because the acids in the carrot will react with it. This is not to be confused with baking powder, which includes acid.

Cinnamon, 1 tsp (Ground)

1/2 teaspoon salt – A little of salt may help to balance out the tastes.

2 Cups / 200g Carrots, Shreddeds — For this recipe, shred or grate your own carrots. The moisture required for the cupcakes is not present in pre-shredded carrots.

Ingredients for Cream Cheese Frosting

7 oz / 200g Cream Cheese – Make sure the cream cheese is at room temperature before using. It’s more difficult to make when it’s cold, and it tends to separate when the other ingredients are added.

1 pound (113 g) butter Make sure it’s at room temperature, just like the cream cheese.

Powdered Sugar, Confectioners Sugar, and Icing Sugar are all the same ingredient with various names in different areas of the globe.

Carrot Cake Cupcakes with Cream Cheese Frosting Recipe

Whisk together the eggs, oil, and sugar in a medium mixing basin. While we work on the dry ingredients, set the bowl aside.

Combine the flour, baking soda, ground cinnamon, and salt in a larger mixing basin.

Using a box grater or the shredding attachment on a food processor, shred the carrot. Toss the carrot with the wet ingredients into the dry ingredients basin.

Fold the cupcake batter together with a wooden spoon just until no dry flour remains.

Divide the carrot cake cupcake mixture between a muffin pan fitted with cupcake liners using a Cookie Scoop.

Bake for 25 minutes at 180°C/350°F, or until the cupcakes bounce back when gently pushed in the middle. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

 

Make the cream cheese icing while the cupcakes are cooling. Add the cream cheese to the bowl of your stand mixer or a big mixing bowl if you’re using a hand mixer. For a few minutes, beat on medium speed until light and fluffy. Continue beating for another 2 minutes after adding the butter.

Mix in the powdered sugar until the cream cheese frosting is light and fluffy, approximately 5 minutes. Pipe the cupcakes with a piping bag and top with a few chopped walnuts for texture.

Frequently Asked Questions about Carrot Cake Cupcakes

Is it possible to create a carrot cake using this recipe?

This Carrot Cake Cupcake recipe differs from my Carrot Cake recipe in a few ways. The batter is a bit thicker in texture, but the flavor is the same. If you want to create a Carrot Cake, I suggest using my Carrot Cake recipe.

What is the shelf life of these Carrot Cake Cupcakes?

They’ll last approximately 3 days at room temperature in an airtight container.

Is it possible to make these cupcakes vegan carrot cake cupcakes?

Yes, you certainly can! Because recipe utilizes oil instead of eggs, the Carrot Cake Cupcake batter is dairy-free. To make these vegan, just substitute the eggs with a chia seed or flaxseed egg. Unfortunately, the Cream Cheese Frosting cannot be made vegan, however a lemon frosting may be used instead.

To make these Carrot Cake Cupcakes, you’ll need the following items.

Digital Scales – The most convenient and precise method to measure ingredients is using a digital scale. I’ve included the recipe quantities in both metric and imperial units, so you may use measuring cups instead.

Mixing Bowl – This is the brand of mixing bowls that I like! The designs are beautiful, and the bowls are of excellent quality.

Cupcake Pan – This is the cupcake pan I use; I’ve used it for years and it’s still going strong!

Stand Mixer – While the Carrot Cake Cupcakes may be prepared in a bowl, I suggest using a stand mixer or a hand mixer to create the cream cheese frosting or any other kind of buttercream.

Recipes for Cupcakes

Cupcakes with a chocolate buttercream icing

Cupcakes with Chocolate Salted Caramel

Cupcakes with Vanilla Buttercream and Vanilla Cupcakes

 

Ingredients

• 3 Eggs
• Vegetable Oil, 2/3 Cup (150ml)
• White Granulated Sugar, 1 1/2 Cups / 300g
• 1 1/2 Cups Flour (190g)
• 1 teaspoon of baking soda
• 1 tsp Cinnamon
• a half teaspoon of salt
• 2 Cups / 200g Shredded Carrot
• 1 tbsp. cream cheese frosting
• Walnuts, chopped (1/4 cup / 30g)

Instructions

1. Combine the eggs, oil, and sugar in a medium mixing basin.
2. Combine the flour, baking soda, cinnamon, and salt in a larger mixing basin.
3. In the same bowl as the dry ingredients, add the shredded carrots and the liquid ingredients. Fold the cupcake batter together with a wooden spoon until barely mixed.
4. Line a cupcake pan with cupcake liners and fill the liners 2/3 full with batter using a cookie scoop or spoon.
5. Bake the cupcakes for approximately 25 minutes at 180°C/350°F, or until they gently bounce back when pushed in the center. Cool for 5 minutes in the pan before transferring to a wire rack to finish cooling.
6. When the cupcakes are cool enough to handle, pipe on the cream cheese frosting and sprinkle the chopped walnuts on top.

Notes

You may add chopped walnuts to the cupcake batter. Toss in a third of a cup of the dry ingredients.

In an airtight container, the cupcakes will keep for approximately 3 days at room temperature.

Instead of cream cheese frosting, lemon frosting may be utilized.

Products to Consider

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Information about nutrition:

12 Cupcakes per batch Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving 303 calories 15 g total fat 1 gram of saturated fat 0g trans fat 12 g of unsaturated fat 47 milligrams of cholesterol 234 mg sodium 40g carbohydrate 1 gram of fiber 27 g sugar 4 g protein

The classic carrot cake cupcakes is a recipe that requires little effort and produces delicious results.

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