HomeHealthy FoodCarrot Cake Cupcakes Recipe - Love and Lemons

Carrot Cake Cupcakes Recipe – Love and Lemons

Moist, fluffy, and warmly spiced, these carrot cake cupcakes are a simple, scrumptious deal with! Tangy cream cheese frosting takes them excessive.

Carrot cake cupcakes with cream cheese frosting

These carrot cake cupcakes are the fun-size model of my favourite spring dessert: carrot cake! I like to deliver them to events and gatherings as a result of they’re

  1. straightforward to make,
  2. good for sharing, and
  3. sooo scrumptious.

Identical to an awesome slice of carrot cake, these carrot cupcakes are tender, moist, warmly spiced, and filled with contemporary carrots. Wealthy, tangy cream cheese frosting takes them excessive.

Carrot cupcake recipe ingredients

Carrot Cake Cupcakes Substances

Right here’s what you’ll must make this carrot cake cupcake recipe:

  • Carrots, after all! They add moisture and candy, earthy taste to those delicious cupcakes.
  • All-purpose flourSpoon and degree it to keep away from packing an excessive amount of into your measuring cup.
  • Baking powder, baking soda, and eggs – They assist the cupcakes puff up as they bake.
  • Milk – Any form you want! I sometimes attain for almond milk or my home made oat milk.
  • Vegetable oil – For moisture and richness. One other impartial oil, reminiscent of avocado oil or canola oil, would work right here too.
  • Cane sugar and brown sugar – They sweeten the cupcakes. The brown sugar additionally provides moisture and molasses-y depth of taste.
  • Cinnamon, ginger, nutmeg, and vanilla – The vanilla and spices give these cupcakes that basic spiced carrot cake taste.
  • And sea salt – To make all of the flavors pop!

If you wish to enhance the cupcakes, you’ll want cream cheese, butter, powdered sugar, and extra vanilla extract. Use these easy substances to make my cream cheese frosting recipe!

Should you’d just like the frosting to be dairy-free, make this vegan frosting recipe as a substitute.

Discover the entire recipe with measurements beneath.

Eggs, almond milk, and oil in glass mixing bowl next to dry ingredients in white mixing bowl and box grater with shredded carrots

Shredding The Carrots

Earlier than you begin mixing up the cupcake batter, you’ll must shred the carrots.

You might have a couple of choices for the way to do that:

  • With a meals processor: The grating disc makes fast work of the carrots!
  • On a field grater: Grate the carrots on the massive holes to offer the cupcakes distinct carrot flecks. Grate them on the small holes for those who’d just like the carrots to meld into the cupcakes.

I personally like to make use of a field grater as a result of I like not having to haul out my meals processor to make this recipe!

How one can Make Carrot Cake Cupcakes

I like how easy this carrot cake cupcake recipe is to make. No mixer required! Right here’s the way it goes:

First, put together your pan. Evenly spray or oil a 12-cup muffin pan, or line it with paper liners. Whilst you’re working, preheat the oven to 400°F.

Hand whisking together wet ingredients in glass mixing bowl

Subsequent, whisk collectively the moist substances in a single mixing bowl and the dry substances in one other. Fold the grated carrots into the moist substances.

Pouring dry ingredients into bowl of wet ingredients with wooden spoon

Then, add the dry substances to the moist substances and blend till simply mixed. Cautious to not overmix! Should you do, the cupcakes will likely be dense.

Dividing carrot cake cupcake batter into muffin pan lined with paper liners

Lastly, bake! Divide the batter among the many muffin cups and switch to the new oven. Bake till the tops spring again to the contact and a toothpick inserted comes out clear, 16 to twenty minutes. Let cool within the pan for 10 minutes earlier than transferring to a wire rack to chill fully.

High with cream cheese frosting, and luxuriate in!

Carrot cake cupcakes topped with cream cheese frosting and chopped pecans

Carrot Cake Cupcakes Ideas

  • Allow them to cool to room temperature. It’s tempting to frost and eat these carrot cupcakes whereas they’re nonetheless heat from the oven. However please, allow them to cool to room temperature first! Their texture and taste truly enhance as they cool. Plus, in the event that they’re nonetheless heat once you add the frosting, it is going to soften!
  • Get forward. Don’t need to make cream cheese frosting and carrot cake cupcakes in a single day? You don’t must! The frosting will preserve for as much as 5 days in an hermetic container within the fridge, and the cupcakes freeze completely. Make a batch forward of time, and permit them to thaw in a single day within the fridge earlier than frosting them. As soon as frosted, the cupcakes will preserve for as much as 3 days in an hermetic container within the fridge.

Recipe Variations

Do you like your carrot cake with raisins or nuts? Be happy so as to add them to the cupcakes! Fold 1/2 cup raisins and/or chopped walnuts or pecans into the batter earlier than you divide it among the many muffin cups.

I additionally wish to sprinkle the frosted cupcakes with chopped pecans for crunch.

Carrot cake cupcakes recipe

Extra Carrot Dessert Recipes

Should you love these carrot cake cupcakes, attempt certainly one of these straightforward carrot dessert recipes subsequent:

Carrot Cake Cupcakes

Prep Time: 25 minutes

Prepare dinner Time: 20 minutes

Whole Time: 45 minutes

Serves 12

  • cups all-purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ¾ teaspoon sea salt
  • ½ teaspoon baking soda
  • ½ teaspoon floor ginger
  • ½ teaspoon nutmeg
  • ½ cup brown sugar
  • ½ cup cane sugar
  • ½ cup vegetable oil
  • 2 giant eggs
  • cup milk
  • 1 teaspoon vanilla extract
  • 2 cups finely grated carrots (6½ ounces)
  • Cream cheese frosting, or vegan frosting, elective, for topping
  • Crushed pecans or walnuts, elective, for topping

Stop your display from going darkish

  • Preheat the oven to 400°F and grease a 12-cup muffin tin or line it with cupcake liners.

  • In a medium bowl, whisk collectively the flour, baking powder, cinnamon, salt, baking soda, ginger, and nutmeg.

  • In a big bowl, whisk collectively the brown sugar, cane sugar, vegetable oil, eggs, milk, and vanilla. Stir within the carrots.

  • Pour the dry substances into the moist substances and blend till simply mixed. Use a ⅓-cup measuring cup to scoop the batter into the muffin cups.

  • Bake for 16 to twenty minutes, or till the cupcakes spring again to the contact and a toothpick inserted comes out clear. Let cool within the pan for 10 minutes, after which switch to a wire rack to chill fully.

  • As soon as cool, enhance the cupcakes with cream cheese frosting and crushed pecans, if desired.

We up to date this recipe on 2/20/24 after requests for a nut-free model. It beforehand known as for 1/2 cup almond flour. If you would like to make the unique recipe, add 1/2 cup almond flour to the dry substances. Combine an extra 1/3 cup milk into the moist substances.

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