carrot cake cupcakes

Flavorful, soft, and moist carrot cake cupcakes with the best cream cheese frosting!

Carrot Cake Cupcakes

white flour

baking soda

baking powder

fine sea salt

cinnamon

EACH: ground nutmeg, ground ginger, ground cloves

brown sugar, (packed)

white granulated sugar

eggs

applesauce

vanilla bean paste (or use 1/2 tablespoon pure vanilla extract)

vegetable oil

carrots

unsalted butter, (at room temperature)

vanilla bean paste (or use 1 teaspoon pure vanilla extract)

sugar

pecans

Preheat oven to 350 degrees F. Line a 12-cavity muffin pan with cupcake liners and set aside. In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

In a separate large mixing bowl, using hand mixers, beat together the brown sugar, white sugar, and eggs until combined. Mix in applesauce and vanilla extract. With mixer running on low speed, slowly pour in vegetable oil and mix until combined. Finely shred the carrots (on the small side of your grater (picture above) and measure to ensure you have 1 and 1/2 cups. Add the dry ingredients right on top of the wet ingredients and the shredded carrots right on top of that. Stir until JUST combined being careful to not overmix.

Pour batter into the prepared muffin cups, filling each cup about 3/4 full. You should use all of the batter between the 12 cavities. Bake in preheated oven about 18 - 22 minutes or until a toothpick when inserted into center of cupcake comes out clean. Cool in muffin tin several minutes then transfer to a wire rack and cool completely.

Meanwhile, prepare the frosting. Using a hand mixer, cream together the room temperature butter and cream cheese on medium-high speed until completely smooth. Mix in vanilla extract, sea salt and cinnamon. With mixer running on low speed, slowly add powdered sugar and beat until well blended and smooth. Chill the frosting while the cupcakes finish cooling.

Frost completely cooled cupcakes with cream cheese frosting and if desired, sprinkle crushed pecans on top.

For the frosting:

https://embed.mediavine.com/videos/knwu75kqszr01qitnjnz

Delicious Carrot Cake Cupcakes topped with cream cheese frosting.

(1 and 1/4 cups) plain flour

(1/2 cup) brown sugar

(1/2 cup) caster sugar

nutmeg

carrot*

(1/3 cup) walnuts, chopped

120 ml (1/2 cup) vegetable oil

vanilla extract

120 ml (1/2 cup) milk

(1/2 cup or 1 stick) butter, softened

250 grams (1 and 1/4 cup) full fat cream cheese, softened, roughly chopped

teaspoon vanilla extract

(3 cups) icing sugar

Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a 12-hole muffin pan with cupcake liners.

In a large mixing bowl, add flour, sugars, baking powder, cinnamon and nutmeg. Add grated carrot and walnuts and mix briefly.

In a separate bowl, add oil, vanilla, egg and milk and whisk gently, just to break up the egg yolks.

Add to dry ingredients, and mix gently until combined. Batter will be quite runny &#8211; that&#8217;s fine.

Spoon batter into cupcake liners, filling each one around 2/3 full. Bake for approximately 20-22 minutes or until a skewer inserted into the middle comes out clean. Leave cupcakes on a wire rack to cool completely.

To make the cream cheese frosting, add butter and cream cheese to a large mixing bowl. Beat with an electric mixer for 2 minutes until smooth and creamy. Add vanilla. Add sugar, 1 cup at a time, and continue to beat until smooth.

Transfer frosting to piping bag fitted with a large round tip. Pipe frosting onto cupcakes. Decorate with chopped walnuts.

Hi! Love these. Can I freeze the frosting? Or how long will it stay in the fridge? 

Thanks!

LOVE this recipe. It has become a favourite in my house. 
Although I’m finding I can only get 10 cupcakes out of the recipe. Maybe I’m doing them too large?

Loved your carrot cake so give the cupcakes a try. Family said better than shop brought I did add 40g raisins after soaking them for 10mins. Excellent recipie thank you.

Made these today, with pecans rather than the walnuts inside. They make a crunchier inside. I totally agree these are lovely and moist. 
My only wonder was with the frosting. Mine was quite runny. I tried to freeze it quickly for a while but still wasn’t able to pipe easily. 
Will use the cake recipe again!

I'm not sure about these.
Just made a batch, tried one without icing and it tasted a bit floury.
Could use a bit more cinnamon.
I made sure to mix the grated carrots well with the dry ingredients, maybe this is what went wrong?
Very light and moist.
I'm hoping the flavour will improve overnight.

Recipe video above. Carrot cake, but in cupcake form! These little beauties are ultra-moist, spiked with cinnamon and dotted through with nuts. Crowned with a creamy and fluffy cream cheese frosting, they&#039;re perfect as little treats or served for dessert.While carrot seems like a bizarre thing to add to a cake, the reason for it is very simple: It results in a moist and tender crumb quite unlike any other type of cake. It doesn&#039;t taste like carrot at all, and were it not in the name nobody would be the wiser!

Carrot Cake Cupcakes with Cream Cheese Frosting

milk (, at room temperature (full fat best, low fat ok))

tsp white vinegar (or lemon juice

eggs (, at room temperature)

brown sugar ((loosely packed))

vegetable oil ((or canola))

flour (, plain / all-purpose)

tsp baking soda ((aka bicarb soda, Note 3) (NOT BAKING POWDER!))

tsp salt

cinnamon powder

carrot (, 1 medium carrot peeled (Note 4))

tbsp coconut (, shredded or desiccated (unsweetened))

walnuts

cream cheese

/ 6 tbsp unsalted butter (, softened (17°C/62°F))

icing sugar / powdered sugar (, sifted (Note 6))

tsp vanilla extract

salt

Preheat oven to 180°C/350°F (all oven types). Line a 12-hole muffin tin with cupcake liners.

Canned pineapple: Drain crushed pineapple well, reserving the juice. Measure out 3/4 cup pineapple and 2 tbsp pineapple juice.

Whisk Dry Ingredients: Whisk Dry ingredients in a large bowl.

Whisk Wet Ingredients: In a separate bowl, whisk together the milk, vinegar, eggs, sugar, oil and the 2 tbsp pineapple juice from Step 2.

Add-ins: Stir in carrot, crushed pineapple, coconut and pecans into the Wet ingredients bowl.

Combine Wet &amp; Dry: Pour Wet into Dry ingredients, stir only until flour is no longer visible. Batter will be lumpy (from the stir-ins) and thick, but runny.

Fill muffin tin: Divide batter between 12 holes. (A 3-tbsp levered ice cream scoop makes life super-easy here.)

Bake 20 minutes or until a toothpick inserted into the centre comes out clean. Transfer to cooling rack and fully cool before frosting.

Cream butter: Using the paddle attachment on a stand mixer (or whisk attachments for hand mixer), beat the butter for 1 minute until smooth, scraping down the sides as needed.

Cream cheese: Add cream cheese then beat for 1 minute until smooth.

Icing sugar: Add 1/3 of the icing sugar, then starting on the lowest speed (to avoid a powdery explosion!), beat until mostly incorporated. Add half the remaining icing sugar, beat it in, then the remaining icing sugar.

Fluff it! Beat on high for 2 minutes until fluffy. Add vanilla and salt, beat briefly to incorporate.

Pipe: Transfer to piping bag fitted with a round tip (or ziplock bag with snipper corner). Pipe on to cupcake, sprinkle with chopped walnuts or pecans if desired.

Cream Cheese Frosting

How to Make Perfect Carrot cupcakes that are so flavorful, moist, and delightful that even carrot cake haters will love them! Keep reading for the step-by-step video, recipe tips, and full printable recipe!

Perfect Carrot Cupcakes

(158 grams) all-purpose flour

ginger

(47 grams) canola oil

(198 grams) firmly packed light brown sugar

(125 grams) unsweetened applesauce

vanilla

(148 grams) finely shredded carrots (about 2 medium carrots)

(227 grams) cream cheese, (at room temperature)

(250 grams) powdered sugar

Preheat the oven to 350°F. Line a standard muffin tin with paper liners.

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

In a large bowl, whisk together the oil, brown sugar, and eggs. Stir in the applesauce, vanilla, and carrots. Add the dry ingredients and mix until just combined. Stir in 1/4 cup of the walnuts.

Divide the batter evenly among the muffin cups. Bake until a cake tester inserted comes out clean, about 20 minutes. Let cool completely.

Make the cupcakes:

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until very light, creamy, and smooth. On low speed gradually add in the sugar and beat until fluffy.

Frost cupcakes and decorate with remaining chopped walnuts, if desired. Serve or store in an airtight container in the fridge for up to 2 days.

Make the frosting:

https://content.jwplatform.com/videos/NwodCopR.mp4

Homemade Carrot Cake Cupcakes have amazing texture and fresh carrot flavor. You&#039;ll love the soft and moist crumb studded with pecans, raisins and plenty of tender carrots. The Cream Cheese frosting pipes beautifully and is sturdy enough to add color.

all-purpose flour (*measured correctly)

allspice

cloves

vegetable oil olive oil

eggs (room temperature)

pecans or walnuts (finely chopped)

golden raisins (or regular raisins)

recipe Cream Cheese Frosting

gel food coloring (orange and green)

Preheat oven to 350 F and line muffin tins with 18 liners. Set out your frosting ingredients to bring to room temperature.

In a large mixing bowl, combine flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice and salt. Whisk together.

Whisk in vegetable oil, eggs, and applesauce, stirring until well combined.

Using a spatula, fold in grated carrots, chopped nuts and raisins. Fold just until ingredients are incorporated into the batter.

Divide the batter evenly between 18 cupcake liners, filling about 2/3 full. Bake at 350°F for 20 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 3-5 minutes then transfer to a wire rack and cool completely to room temperature before frosting.

To Make Carrot Cake Cupcakes:

Make cream cheese frosting. Add about 3/4 cup frosting to 2 small bowls. Add orange food coloring to one and green food coloring to the other, adding just enough to reach your desired color.

Transfer remaining white frosting to a piping bag fitted with a large open star tip Wilton 1M and pipe over your cooled cupcakes.

Transfer tinted frosting to piping bags fitted with a small open star tip Wilton 32 and another bag fitted with a large round tip Wilton 2A.

To Decorate Cupcakes:

https://www.youtube.com/watch?v=jF93_ATn794

These carrot cake cupcakes have a soft and moist crumb studded with pecans, raisins, and plenty of tender carrots, with the perfect balance of spices. You won’t want another carrot cape cupcake after these.
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

CARROT CAKE CUPCAKE INGREDIENTS:
►1 1/3 cups all-purpose flour
►1 cup granulated sugar
►1 1/2 teaspoons baking soda
►1 teaspoon baking powder
►1 teaspoon ground cinnamon
►1/2 teaspoon ground nutmeg
►1/2 teaspoon ground allspice
►1/4 teaspoon ground cloves
►1/2 teaspoon fine sea salt
►2/3 cup vegetable oil or extra light olive oil
►3 large eggs, room temperature
►1/2 cup applesauce
►1 1/2 cups finely grated and peeled carrots (from 2 medium carrots)
►1 cup walnuts, finely chopped
►1/2 cup golden raisins, or regular raisins

Cream Cheese Frosting Recipe: https://youtube.com/shorts/PvD38eeZXyw
PRINT-FRIENDLY: https://natashaskitchen.com/cream-cheese-frosting/ 

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/carrot-cake-cupcakes/

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⏱️TIMESTAMPS⏱️
0:00 Intro
0:49 Preparing carrot cake batter
1:46 How to grade carrots
2:30 Adding carrots, pecans & raisins
3:02 Prepping muffin tins & dividing batter
3:33 How to bake carrot cupcakes
4:33 How to frost carrot cupcakes
7:43 Taste test

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Moist Carrot Cake Cupcakes with Cream Cheese frosting

These are the best carrot cake cupcakes with a swirl of cream cheese frosting on top! Grab your stars of a usual baking line-up, like flour, sugar, and butter, plus a few extras, like carrots and cream cheese, and get baking! 

The Best Carrot Cake Cupcakes with Cream Cheese Frosting

all-purpose flour

neutral oil

eggs, beaten

butter

Preheat the oven to 350 degrees. Combine the flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl. In a separate bowl, combine the grated carrots and the oil. Slowly add the flour mixture, stirring until just mixed. Add the beaten eggs and stir a few times (like 15 or less around the bowl &#8211; the fewer the better)!

Grease a muffin tin or use paper liners. Scoop the batter into a muffin tin, filling each muffin tin about 2/3 of the way up the side. Bake for 13 minutes, check how they&#8217;re doing, and add a few minutes if necessary. I find that the baking time varies greatly with oven, so just check for the right golden brown color and springy tops. Allow the cupcakes to cool.

For the frosting, blend the cream cheese, butter, and vanilla until smooth. Slowly beat in the powdered sugar until smooth. Transfer to a plastic bag or similar tool for piping the frosting evenly on the cupcakes.

For those who don't like really sweet frosting, I made these with 1/3 the recommended amount of powdered sugar and they were amazing. Usually the frosting ruins cakes and cupcakes for me and the mild frosting I made added a level of creamy, hint-of-savory- to offset the sweetness of the cake. 

Wonderful recipe and thanks for sharing.

Yes! Thanks for your comment! I’m French and not used to so much sugar. I actually divided the Sugar of the cupcakes by 2. And for the frosting, I put half of  a 1/3 cup instead of 2 cups. And even then the frosting was still too sweet for me 😅 great recipe though! I love them 😍

I was thinking the same thing! I love cream cheese frosting and carrot cake was always my favorite cake for my birthdays growing up! I am definitely going to make these for an upcoming meeting happening at a Coffee Emporium in Cincinnati with lots of new friends I met online. Thank you, Lindsay! And congrats on being an Aunt!

Me too. 25 mins to cook and once baked these were very greasy. I measured exactly. I’m thinking not enough dry ingredients-to-wet ratio?

Same thing happened to me. Followed directions exactly. Very greasy and not cooked enough at 13 mins.

Just made these...and am now devouring them. Amazing. Adding to my recipe book. I attempted to make the frosting look pretty like yours, but sadly in the end I resorted to blobs of frosting. Still good though!

These look delicious! I agree with you when it comes to cream cheese frosting, the more the merrier!

https://content.jwplatform.com/videos/muraRwZg.mp4

These are the best carrot cake cupcakes I’ve ever had! With a cream cheese frosting, of course. Perfect for dessert or brunch!

The BEST homemade carrot cake recipe is extra moist from crushed pineapple and buttermilk, has the perfect blend of spices, and is smothered in cream cheese frosting.

Carrot Cake

light brown sugar (, firmly packed)

oil (,vegetable or canola oil)

buttermilk

eggs (, room temperature)

pineapple*

carrots (, finely grated (about 1 lb.))

pecans (, optional)

golden raisins (, optional)

cream cheese (, softened)

butter (, softened)

Preheat oven to 350 degrees F. Prepare three 8 inch cake pans* by lightly coating with cooking spray and lining with parchment paper on the bottom.

Beat the eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl. 

In another bowl combine the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg. Add the dry ingredients to the wet ingredients and mix until incorporated. 

Fold in the carrots, pecans and raisins just until evenly distributed throughout the batter.&nbsp;

Pour the batter into the prepared pans. Bake on the center oven rack until a toothpick inserted into the center of the cake comes out clean, about 25-30 minutes. Allow cakes to cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. 

Beat cream cheese and butter together until smooth.  Mix in vanilla. Add powdered sugar, one cup at a time, until the frosting reaches consistency you want.  You may not need to add all of the sugar.

Cream cheese frosting:

Place the bottom layer on a cardboard round on serving plate. Scoop about 1/2 cup of the cream cheese frosting onto the bottom cake layer. Spread the frosting thinly and evenly over the surface and out to the edge of the cake. repeat with remaining cake layers.

Spread frosting around the sides of the cake, adding more as needed, until it&#039;s covered. Use the palm of your hand to cup chopped pecans around the edge of the cake, if desired. Chill for 30 minutes before serving.

Assemble:

https://content.jwplatform.com/videos/tvKQ1DUw.mp4

There’s a reason I’ve called this the The Ultimate Carrot Cake with cream cheese frosting: it’s extra moist and tender and flavored with the perfect blend of spices. It’s then topped with a smooth and creamy whipped cream cheese frosting. The end result is, dare I say it, the BEST homemade carrot cake you’ve ever had!

These carrot cake cupcakes are a scaled down version of my popular carrot cake recipe. You can mix this easy cupcake batter by hand, though I recommend using a mixer to make the cream cheese frosting. The white chocolate carrot topper is optional!

Simply Carrot Cake Cupcakes

(120 milliliters) vegetable oil

(200 grams) packed light or dark brown sugar

eggs,

(80 grams) unsweetened applesauce, sour cream,

(360 grams) confectioners’ sugar

white chocolate carrot topper (see Notes) and/or finely chopped walnuts or pecans

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.

Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a large bowl. Set aside. Whisk the oil, brown sugar, eggs, applesauce, and vanilla extract together until combined, and then whisk in the carrots. Pour the wet ingredients into the dry ingredients and fold or whisk together until completely combined. Batter will be slightly thick.

Pour/spoon the batter into the liners, filling only about 3/4 full to avoid spilling over the sides. Bake for 21–23 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 12–13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.

Meanwhile, make the frosting

In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners&#8217; sugar, vanilla extract,  and salt. Beat on low speed for 30 seconds and then switch to high speed and beat for 2 minutes. Cover and refrigerate the frosting as the cupcakes finish cooling—this is helpful if you plan to pipe the frosting with a piping bag + tip. Cold cream cheese frosting holds its shape better.

Frost cooled cupcakes and top with optional garnish, if desired. I used an Ateco 808 piping tip and then swirled the center with a small icing spatula (you can see me do that in the video&#8211; totally optional way of decorating). Cover and store leftover cupcakes in the refrigerator for up to 5 days.

This recipe was PHENOMENAL! I have one question though, my cupcakes came out slightly uneven and they don’t have a perfect domed top, how could I fix this?

Made it n it was scrumptious! One question though, if I wan to add clove powder along w/all your other spices then how much should I add..Thank you. God bless

Hi Sally,
The recipe for the Carrot Cupcakes turned out good, but I would like to use soft whole-wheat flour the next time. I guess that it would need more moisture or perhaps even more baking powder. Did you or anyone try this? Thank you.

https://www.youtube.com/watch?v=3Zt63Tlj8cM

Everything you love about carrot cake—outstanding spice flavor, super moist crumb, and velvety cream cheese frosting—in cupcake form! This video shows the recipe process, plus you can watch how to make the optional carrot garnish at the end.

Get the full recipe: https://sallysbakingaddiction.com/carrot-cake-cupcakes/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #carrotcakecupcakes

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Carrot Cake Cupcakes | Sally's Baking Addiction

How to make the most delicious Carrot Cake Cupcakes. Don&#039;t forget to check out my step by step photos and tips above!

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