Carrot Cake Cupcakes
These Carrot Cake Cupcakes are moist and flavorful with a hint of cinnamon. The decadent cream cheese frosting adds the perfect finishing touch with a creamy tanginess that perfectly compliments the cupcakes’ sweetness.
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I love this carrot cake cupcake recipe because it’s super easy to make and the cupcakes turn out so yummy! If you love carrot cake, you’re going to swoon for this recipe.
It only takes 10 minutes to get the carrot cake cupcakes ready to go in the oven and when they bake, your kitchen fills with the warm, sweet smell of cinnamon.
The finished result is soft cupcakes that are not too sweet and full of flavor. When you top them with the cream cheese frosting they are set over the top – cream cheese just makes everything better!
These cupcakes are great for taking to a gathering because they can be served at room temperature. You can also just make a batch to keep at home and enjoy on your own with a cup of coffee- I won’t tell!
How to Make Carrot Cake Cupcakes
Carrot Cake Cupcakes Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Vegetable oil
- Granulated sugar
- Brown sugar
- Large eggs
- Grated carrots
Cream Cheese Frosting Ingredients
- Cream cheese (softened)
- Unsalted butter (softened)
- Powdered sugar
- Vanilla extract
Kitchen Essentials Needed
Carrot Cake Cupcakes Tips & Tricks
- Grating your carrots is recommended because pre-packaged shredded carrots can be drier and thicker. Freshly grated carrots provide moisture and a more delicate texture to the cupcakes.
- When combining the wet and dry ingredients, mix only until they are just combined. Overmixing can result in dense cupcakes. It’s okay if there are a few lumps; they will disappear during baking.
- Use a toothpick to check if the cupcakes are done. Insert it into the center, and if it comes out clean or with just a few moist crumbs, they’re ready.
- Make sure the cupcakes are completely cooled before frosting. Otherwise, the frosting can melt and slide off.
- If not serving immediately, store the cupcakes in an airtight container in the refrigerator. Bring them to room temperature before serving for the best taste and texture.
More Delicious Cupcake Recipes
- Apple Spice Cupcakes
- Peaches & Cream Cupcakes
- Cannoli Cupcakes
- Chocolate Ganache Cupcakes
- Strawberry Cheesecake Cupcakes
Carrot Cake Cupcakes
These Carrot Cake Cupcakes are moist and flavorful with a hint of cinnamon. The decadent cream cheese frosting adds the perfect finishing touch with a creamy tanginess that compliments the sweetness of the cupcakes perfectly.
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 cup vegetable oil
- • 3/4 cup granulated sugar
- • 1/2 cup brown sugar, packed
- • 3 large eggs
- • 1 teaspoon vanilla extract
- • 2 cups grated carrots
- • 1/2 cup chopped walnuts or pecans (optional)
- Ingredients for cream cheese frosting:
- • 8 oz (225g) cream cheese, softened
- • 1/4 cup unsalted butter, softened
- • 4 cups powdered sugar
- • 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large mixing bowl, combine the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until well combined and slightly creamy.
- Gradually add the dry flour mixture to the wet mixture, stirring until just combined. Be careful not to overmix.
- Fold in the grated carrots and chopped nuts (if using) until evenly distributed in the batter.
- Fill each cupcake liner about 3/4 full of the batter.
- Bake in the preheated oven for 20-24 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Once baked, remove the cupcakes from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Make the cream cheese frosting: In a mixing bowl, beat the softened cream cheese and butter together until creamy and well combined.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition. This will ensure a smooth and creamy frosting.
- Stir in the vanilla extract and mix until incorporated.
- Assembly the cupcakes: Once the cupcakes arencompletely cooled, use a piping bag or an offset spatula to generously frost each cupcake with the cream cheese frosting.
- You can sprinkle chopped nuts or flaked coconut on top of the frosting for decoration.
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