You will fall in love with this easycarrot cake cupcakes recipe! The carrot cake muffin is airy and moist, which pairs perfectly with the rich cream cheese frosting. We love carrot cake recipes, and this one was inspired by oureasy carrot cake. These little desserts are delightful and easier to make than you might think.
Cupcakes are some of the most iconic desserts! Make various cupcakes using ourclassic vanilla cupcake recipeorrich chocolate cupcakes, and serve with your favorite frosting.
These carrot cake cupcakes are the most incredible flavor. The moist carrot cake cupcakes are fluffy and sweet with a hint of carrots. The thickcream cheese frostingis piped on top, and when topped with crushed walnuts, you get a light crunch that elevates these tasty treats.
This cream cheese frosting also tastes incredible on ourstrawberry shortcake cupcakes!
Why You’ll Love This Recipe
- Easy.This recipe is simple to follow, and as a result, you will be a pro atmaking any cupcakes.
- Make-ahead.These cupcakes are easy to make ahead of time for any event.
- Scale up.This recipe can easily be doubled to make a large batch!
- Kid-friendly.These cupcakes will satisfy even the pickiest of children.
Ingredients for Carrot Cake Cupcakes:
Simple ingredients make the best carrot cake cupcakes.
- Dry ingredients –all-purpose flour, baking powder, baking soda, and cinnamon.
- Sugar –a mix of granulated sugar and brown sugar.
- Wet ingredients –eggs, oil, whole milk, and vanilla extract.
- Carrots –peeled and grated.
- Walnuts –add a slight crunch and decorate the cupcakes.
- Frosting –aclassic cream cheese frosting.
See the recipe card below for a complete list of ingredients and quantities.
Measure Your Ingredients Like a Pro:
The best way to measure dry ingredients for baking is by weighing the ingredients. However, if you don’t have a kitchen scale, you can spoon the flour into the measuring cup and level off. Scooping the floor directly will cause you to get more flour than you need.
How to Make Carrot Cake Cupcakes
Numbered Instructions on how to make the recipe.
1 – Sift flour, baking powder, baking soda, and cinnamon in a medium bowl.
2 – In a separate bowl, whisk the eggs and both sugars. Once incorporated, add oil, milk, and vanilla. To the wet mixing bowl, add grated carrots and chopped walnuts.
3 – Fold the dry ingredients into the wet batter using a rubber spatula.
4 – Divide the cupcake batter into 18 paper liners in a pan. Bake at 350°F for 18-20 minutes or until the tops are golden brown. Remove from the oven and let cool to room temperature on a wire rack.
5 – While the cupcakes are cooling, prepare a portion ofhomemade cream cheese frosting.
6 – Pipe the frosting onto each cupcake and decorate it with nuts. Serve and enjoy friends!
Frost the Cupcakes Like a Pro:
Use apiping bag and a shaped tipto get that beautiful swirl on the top of the cupcake.
Toppings for the Cupcakes:
- Chopped walnuts
- Toasted coconut flakes
- Pecans
- Sliced almonds
- Carrot shaped candy
Serving Suggestions:
Serve these cupcakes as dessert forthanksgiving dinneror add it to youreaster spread.
Recipe FAQs
Why are my cupcakes dry?
This would be a result of overbaking the cupcakes. When baking them, wait until the tops just begin to turn golden before removing them from the oven.
How to know the cupcakes are done?
se a toothpick to insert into the baking cupcakes to test if they are done. Once the toothpick comes out clean, your cupcakes are done.
Do I have to use cupcake liners?
You can opt out of using cupcake liners and spray down the muffin pan.
What oil should I use?
You can use light olive oil, canola oil, or vegetable oil.
Can I use frozen carrots?
We don’t recommend using frozen carrots as they add moisture to the cupcakes.
Can these cupcakes be frozen?
We don’t recommend freezing these cupcakes as the muffins tend to lose that fluffy texture when frozen.
Can I add raisins?
Add raisins, cranberries, pecans, or pistachios to the cupcakes for a delicious twist.
Store & Reheat
Storage.Store these cupcakes in the fridge in an airtight container for up to 2 days.
More Dessert Recipes
If you enjoyed this cupcake recipe, be sure to try our otherareasy dessert recipes, here are some favorites:
- Peanut Butter Cupcake Recipe
- Chocolate Chip Cookie Recipe
- Donut Holes Recipe
- Berry Meringue Roulade Recipe
- Chocolate Spartak Recipe
If you tried thisCarrot Cake CupcakeRecipe or any other recipe on my website, please leave astar rating and let me know how it went in thecomments below– we appreciate it!
Carrot Cake Cupcakes Recipe
Author: Valentina
5 from 2 votes
This carrot cake cupcakes recipe makes the most fluffy and moist cupcakes. Perfect carrot cake muffins are topped with a rich, creamy buttercream frosting, making for the perfect bite of heaven.
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Servings: 18 cupcakes
Ingredients
- 1 1/4 cup all-purpose flour measured then sifted
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 2 large eggs
- 1/3 cup granulated sugar
- 1/2 cup brown sugar
- 2/3 cup canola oil
- 3 Tbsp whole milk
- 1 tsp vanilla extract
- 1 1/2 cup grated carrots
- 1/2 cup walnuts finely chopped
- 1 recipe cream cheese frosting
US Customary – Metric
Instructions
Preheat the oven to 350°F and line an 18-muffin tray with cupcake liners.
In a large mixing bowl, sift together flour, baking powder, baking soda, and cinnamon.
Whisk together the eggs in a second large bowl and add granulated and brown sugar. Once combined, add the oil, milk, and vanilla. Whisk to incorporate.
Add the grated carrots and walnuts to the wet ingredients.
Fold the dry ingredients into the wet ingredients and combine until fully incorporated.
Divide the cupcake batter evenly among the cupcake liners and bake at 350°F for 18-20 minutes. Once done, allow them to cool on a wire rack.
Make one portion of cream cheese frosting while the cupcakes cool.
Frost fully cooled cupcakes with the frosting and finish with chopped walnuts.
Serve and enjoy friends!
Notes
- Measure correctly – Spoon the flour into the measuring cup and level off to get the perfect amount of flour.
- Bake the perfect cupcakes – Avoid overbaking them by removing them from the oven as soon as the tops turn golden brown. Let them finish baking in the residual heat and they will never be overcooked.
- Refrigerate – The frosting can melt and be runny at room temperature for too long. Keep the frosting cold before frosting and as soon as they are frosted, either serve or refrigerate.
Nutrition
1cupcake Serving231kcal Calories23g Carbs2g Protein15g Fat1g Saturated Fat4g Polyunsaturated Fat6g Monounsaturated Fat0.03g Trans Fat18mg Cholesterol78mg Sodium100mg Potassium1g Fiber10g Sugar1813IU Vitamin A1mg Vitamin C30mg Calcium1mg Iron
- Full Nutrition Label
Nutrition Facts
Carrot Cake Cupcakes Recipe
Amount Per Serving (1 cupcake)
Calories 231Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g6%
Trans Fat 0.03g
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Cholesterol 18mg6%
Sodium 78mg3%
Potassium 100mg3%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 10g11%
Protein 2g4%
Vitamin A 1813IU36%
Vitamin C 1mg1%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course: Dessert
Cuisine: American
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