Moist, fluffy, and warmly spiced, these carrot cake cupcakes are a straightforward, scrumptious deal with! Tangy cream cheese frosting takes them excessive.
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
- simple to make,
- good for sharing, and
- sooo scrumptious.
Identical to an ideal slice of carrot cake, these carrot cupcakes are mushy, moist, warmly spiced, and full of contemporary carrots. Wealthy, tangy cream cheese frosting takes them excessive.
Carrot Cake Cupcakes Substances
Right here’s what you’ll have to make this carrot cake cupcake recipe:
- Carrots, after all! They add moisture and candy, earthy taste to those delicious cupcakes.
- All-purpose flour – Spoon and stage 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 do-it-yourself oat milk.
- Vegetable oil – For moisture and richness. One other impartial oil, equivalent to 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 beautify the cupcakes, you’ll want cream cheese, butter, powdered sugar, and extra vanilla extract. Use these easy elements to make my cream cheese frosting recipe!
When 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.
Shredding The Carrots
Earlier than you begin mixing up the cupcake batter, you’ll have to shred the carrots.
You’ve gotten a number 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 big holes to provide the cupcakes distinct carrot flecks. Grate them on the small holes in the event you’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!
Tips on how to 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. Frivolously spray or oil a 12-cup muffin pan, or line it with paper liners. Whilst you’re working, preheat the oven to 400°F.
Subsequent, whisk collectively the moist elements in a single mixing bowl and the dry elements in one other. Fold the grated carrots into the moist elements.
Then, add the dry elements to the moist elements and blend till simply mixed. Cautious to not overmix! When you do, the cupcakes shall be dense.
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 revel in!
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 while you add the frosting, it should soften!
- Get forward. Don’t wish to make cream cheese frosting and carrot cake cupcakes in a single day? You don’t need to! 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’re keen on your carrot cake with raisins or nuts? Be at liberty 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 prefer to sprinkle the frosted cupcakes with chopped pecans for crunch.
Extra Carrot Dessert Recipes
When you love these carrot cake cupcakes, attempt certainly one of these simple carrot dessert recipes subsequent:
Carrot Cake Cupcakes
Serves 12
- 1¾ 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
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots (6½ ounces)
- Cream cheese frosting, or vegan frosting, non-obligatory, for topping
- Crushed pecans or walnuts, non-obligatory, for topping
Stop your display screen from going darkish
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Preheat the oven to 400°F and grease a 12-cup muffin tin or line it with cupcake liners.
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In a medium bowl, whisk collectively the flour, baking powder, cinnamon, salt, baking soda, ginger, and nutmeg.
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In a big bowl, whisk collectively the brown sugar, cane sugar, vegetable oil, eggs, milk, and vanilla. Stir within the carrots.
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Pour the dry elements into the moist elements and blend till simply mixed. Use a ⅓-cup measuring cup to scoop the batter into the muffin cups.
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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.
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As soon as cool, beautify 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 elements. Combine an extra 1/3 cup milk into the moist elements.
