Moist Carrot cupcakes with cream cheese frosting, perfectly spiced and not too sweet. These cupcakes are made with freshly grated carrots and loved by everyone.
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Carrot Cupcakes are my absolute favorite cupcakes. The moist crumbs from the carrot cupcake with a perfect tangy cream cheese frosting goes so well together, you can't convince me otherwise. These carrot cupcakes were adapted from favorite carrot cake recipe but in cupcake form without the extra fuss. I love my carrot cakes with pineapple, toasted walnuts, raisins and shredded coconut but it may be to overpowering for a cupcake. But you do have the option to add it if desired.
For more cupcake recipes try my White chocolate cupcakes and Cinnamon roll cupcakes.
Why You'll love these Carrot Cupcakes:
- So moist! They can be made ahead of time and not have to worry about them drying out.
- Carrot Cupcake batter is made with simple ingredients that doesn't require a stand mixer it can be mixed with a wooden spoon.
- Perfect for Easter, Mother's Day, holidays or any special gathering or celebration
- Not too sweet, these carrot cupcakes are paired with my favorite cream cheese frosting, which isn't overly sweet
Carrot Cupcakes Ingredients:
Carrot Cupcakes:
- Flour: All Purpose Flour was tested and works best for this recipe
- Baking Powder/Soda: Leavening agents gives these carrot cupcakes the perfect rise
- Spices: Ground cinnamon, nutmeg and salt provides these cupcakes with the perfect amount of warmth and not overpoweringly spiced, if you're looking for a spiced carrot cake recipe, I have one just for you!
- Oil: Use a neutral oil like canola oil or vegetable oil. Coconut oil can also be used but will leave a coconut flavor.
- Sour Cream: Adds extra moisture and creates fluffy carrot cupcakes. This can be substituted with Greek yogurt.
- Eggs: Only and always use large eggs, room temperature ingredients are always preferred but not as necessary in this recipe.
- Vanilla Extract: Use a good quality vanilla extract as it provides the cake with extra flavor
- Sugar/Brown Sugar: A blend of both sugars provides the color and flavor I love and look for but feel free to use white sugar if that's all you have.
- Carrots: Use a box grater to grate freshly grated carrots, the extra moisture from the carrots gives the cupcakes their moisture. Avoid using grocery store shredded carrots.
- Additional Add-Ins: Add chopped walnuts, crushed pineapple, raisins and even shredded coconut. This recipe can hold an additional ½ cup of add ins.
Cream Cheese Frosting:
- Cream cheese: Full fat cream cheese is recommended. Use at room temperature.
- Butter: Unsalted butter and use real butter and not margarine.
Powdered Sugar/Icing Sugar/Confectioners' sugar: Cream cheese frosting is the only time I would usually sift powdered sugar. Overmixing the cream cheese frosting causes the cream cheese to break which will lead to an unstable cream cheese frosting. - Vanilla Extract: Use a good quality here as you'll be able to taste it in the frosting. I grew up using the imitation bakers vanilla extract that was .99 cents a bottle and never realized why my frostings always didn't taste good.
- Salt: A pinch of salt helps balance the sweetness of the frosting
Full measurements are listed in recipe card.
Let's make Carrot Cupcakes
Carrot cupcakes doesn't require a stand mixer although a stand mixer is always easier when making the frosting. The carrot cupcake batter can be whisked by hand or with an electric mixer.
Carrot Cupcakes
Preheat the oven to 350°F and line12-cup muffin pan with paper liners.
Wash and grate fresh carrots and set aside until needed.
With a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large mixing bowl add all the wet ingredients (Oil, both sugars, eggs, vanilla, sour cream) whisk well until incorporated.
Add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in grated carrots, and additional add in's if desired.
Mix until just combined.
Divide batter evenly among the cupcake liners, filling each about ⅔ full.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Cream Cheese Frosting.
In the bowl of a stand mixer with paddle attachment beat room temperature cream cheese until smooth. Scrape sides and bottom of the bowl and then add in the butter. Beat on medium speed for an additional 1 minute. Gradually add powdered sugar, then vanilla extract. Mix for an additional 2 minutes on medium low speed. Place cream cheese frosting in piping bag with piping tip and frost cooled cupcakes.
Sprinkle some more crushed walnuts on the tops of the cupcakes.
Serve Carrot Cupcakes cold because I believe carrot cake and cupcakes taste best cold!
Storage:
Place carrot cupcakes in an airtight container in the refrigerator for up to 4 days.
Unfrosted cupcakes can be left at room temperature stored airtight in a container for 4 days.
Best Carrot Cupcakes Tips:
- Use a kitchen scale for best results. A measuring cup won't give you consistency with the same results every time. Too much flour can end up with dry cupcakes, that taste too pasty,
- Grating carrots by hand does take time, it's helpful to have a food processor or a grating attachment when making a large batch of carrot cupcake or carrot cake.
- Overmixing: Mix carrot cupcake batter until just combined. Overmixing can cause a tough cupcake.
Carrot Cupcake Variations:
- Add ground cinnamon to cream cheese frosting to create a cinnamon cream cheese frosting
- Grate some orange zest for a fresh flavor to the carrot cupcake batter or frosting.
- Use olive oil instead of vegetable or canola oil to create olive oil carrot cupcakes. (Will add a different depth of flavor)
Frequently Asked Questions
Yes, you should get 24 little cupcakes.
If you notice that the add ins are sinking to the bottom, it's too heavy for the cake batter. Coat your nuts and raisins in a tablespoon of the flour mixture and then fold it in the end when folding in your add ins. This will help prevent your raisins and nuts from sinking to the bottom.
While yes, I love butter and the flavor of butter it brings to cakes it lacks in moisture.
Easy Carrot Cupcakes Recipe
Ingredients
Carrot Cupcake Batter
- 1 cup All Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ½ cup Granulated Sugar
- ⅓ cup Light Brown Sugar
- 1 large Egg
- ¾ Cup Vegetable Oil
- ¼ cup sour cream room temperature
- 1 teaspoon Vanilla Extract
- 1 ½ cup Carrots washed, shredded
Cream Cheese Frosting
- 16 ounces Cream Cheese
- 4 ounces Unsalted Butter
- 3 cups Powdered Sugar
- 2 teaspoon Vanilla Extract
- Pinch of Salt
Instructions
Carrot Cupcake
- Preheat the oven to 350°F and line12-cup muffin pan with paper liners.
- Wash and grate fresh carrots and set aside until needed.
- With a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large mixing bowl add all the wet ingredients (Oil, both sugars, eggs, vanilla, sour cream) whisk well until incorporated.
- Add the dry ingredients to the wet ingredients, mixing until just combined. Fold in grated carrots, and additional add in's if desired.
- Divide batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Cream Cheese Frosting.
- In the bowl of a stand mixer with paddle attachment beat room temperature cream cheese until smooth. Scrape sides and bottom of the bowl and then add in the butter.
- Beat on medium speed for an additional 1 minute. Gradually add powdered sugar, then vanilla extract.
- Mix for an additional 2 minutes on medium low speed.
- Place cream cheese frosting in piping bag with piping tip and frost cooled cupcakes.
- Sprinkle some more crushed walnuts on the tops of the cupcakes.
Notes
Storage:
Place carrot cupcakes in an airtight container in the refrigerator for up to 4 days. Unfrosted cupcakes can be left at room temperature stored airtight in a container for 4 days.
