Carrot Cupcakes

Bake up the perfect treat with this easy recipe for moist and fluffy carrot cupcakes with cream cheese frosting; ideal for any occasion.

Welcome home cooks! If you’re looking for a delicious Easter baked good that everyone in the family will love, then look no further than this recipe for Carrot Cupcakes with Cream Cheese Frosting.

Not only do these cupcakes offer the same flavor and texture of a classic carrot cake – with aromatic spices like cinnamon, nutmeg and cloves highlighting its robust sweetness – but they also feature a creamy, tangy cream cheese frosting to finish them off.

The combination of carrot cake and cream cheese frosting is absolutely divine; your friends and family won’t be able to get enough!

With just a few simple steps, you’ll be on track to baking some truly scrumptious cupcakes that rival even the best bakery treat. Read on if you want learn how it’s done!

Why You will LOVE these Carrot Cupcakes

• Easy to make carrot cake batter
• 100% made from scratch
• Incredibly delicious
• Moist and tender crumb
• Perfectly sweet with a touch of spice
• Balanced with perfectly creamy and tangy cheese frosting.

Tips for the BEST Carrot Cupcakes

This easy homemade cupcake recipe results in cupcakes with a tender crumb, but you should be aware of some cupcake baking basics.

• Make sure NOT to over-mix the batter if you want light, fluffy cupcakes.
• Spoon and carefully level your flour, do not pack the flour or eyeball it.
• Use fresh carrots. Carrots that have been frozen or have been in the fridge for a while won’t make great cupcakes.
• Use ingredients that are at room temperature.
• Do NOT open the oven door while baking.
• Always fill your cupcake liners about 2/3 full.
• Allow your cupcakes to completely cool before frosting.

Carrot Cupcake Variations

Add nuts: Stir in 1/4 cup chopped nuts (such as pecans or walnuts) into the batter.

Add raisins: Some people (but not me) enjoy a small amount of raisins mixed into their carrot cake.

Add coconut: Toasted shredded coconut works really well either mixed into the batter or sprinkled on top the frosting.

Add pineapple: Mix in 1/4 cup of diced pineapple, either fresh or canned (drained).

How to store Carrot Cupcakes

These cupcakes should be stored in an airtight container in the fridge because of the cream cheese frosting. If you don’t place them in an airtight container they could dry out pretty quickly, so please store them correctly.

Bring the cupcakes to room temperature before serving.

Carrot cupcakes also freeze well and will last for up to three months if stored properly.

Wrap cooled, unfrosted cupcakes, well in plastic wrap and then in an airtight container or resealable freezer bag.

Thaw them in the fridge overnight or on the counter for a couple of hours before frosting and serving.

Equipment Needed to Make Carrot Cake Cupcakes

Piping Bag – A piping bag will help you frost the cupcakes with a professional look, and it’s a lot easier than spreading the frosting on with a butter knife or spatula.

Large round piping tip – I used a 1A round decorating tip to frost my cupcakes if you want to replicate the look.

Stand Mixer – A stand mixer makes life so much easier when it comes to baking. You can use a large bowl and a whisk or hand mixer, but an electric mixer is life changing.

Muffin tin – You will need a standard sized muffin tin and cupcake liners.

Ingredients for Carrot Cupcakes

Flour – Spoon and level the flour when measuring it, or your cupcakes may end up too dense.

Baking powder – Helps make the cupcakes rise.

Spices – A mix of cinnamon, nutmeg, and cloves gives the cupcake a lightly spiced flavour.

Salt – Makes all the other ingredients really shine.

Sugar – I use plain old white granulated sugar.

Eggs – Bring them to room temperature before starting.

Vegetable oil – I use vegetable oil but you can swap for any kind of fat you prefer with a low flavour profile like canola oil. You can also use unsweetened applesauce here for a lower fat option.

Carrots – Just grate them with a plain old box grater. You can shred them really fine or course, it doesn’t really matter. Be careful not to go overboard with your grated carrots because while the carrots bring a lot of flavour they also give the cupcakes a ton of moisture.

Vanilla – Real vanilla extract is best but feel free to use artificial if that is what you have on hand.

Cream cheese Frosting – Be sure to use my recipe for tangy cream cheese frosting, it’s the creamiest frosting that pairs beautifully with carrot cupcakes.

How to Make Carrot Cupcakes

Yields: 24 Cupcakes | Prep time: 15 Minutes | Cook time: 22 Minutes

Ingredients:

1 Cup All-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1/2 teaspoon salt
1 cup sugar
2 eggs, beaten
1/2 cup vegetable oil
1 1/2 cups carrots, grated
1 teaspoon vanilla

Frosting:

1 package (8 oz) Cream cheese, softened
1/4 Cup butter, softened
2 Cups powdered sugar
1 teaspoon vanilla

Directions:

Preheat oven to 350 degrees F and line a standard muffin pan with baking cups.

Whisk dry ingredients in a large bowl

Beat sugar, eggs, oil and vanilla together in a medium bowl until well combined.

Stir into dry mixture and mix well then stir in the carrots.

Spoon batter evenly into the prepared muffin tray.

Bake 18-22 minutes, or until a toothpick inserted into the centres comes out clean. (You can also check for a golden colour and springy to the touch)

Remove cupcakes to wire racks and cool completely.

Meanwhile, make the cream cheese frosting.

Beat cream cheese and butter together in a medium bowl with an electric mixer until smooth and creamy.

Beat in powdered sugar and vanilla until light and fluffy.

Pipe frosting onto cooled cupcakes and decorate as desired.