carrot cupcakes

Delicious Carrot Cake Cupcakes topped with cream cheese frosting.

Carrot Cake Cupcakes

(1 and 1/4 cups) plain flour

(1/2 cup) brown sugar

(1/2 cup) caster sugar

baking powder

cinnamon

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.

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

sugar

baking soda

salt

carrots

neutral oil

eggs, beaten

cream cheese

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!

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

white sugar ((100 grams))

brown sugar ((67 grams))

all purpose flour ((150 grams))

tsp ginger

tsp nutmeg

tsp baking powder

tsp baking soda

salt (kosher)

vegetable oil ((80 ml))

eggs

vanilla

walnuts ((60 grams) toasted)

lb carrots ((226 grams) shredded (about 2 cups))

oz cream cheese ((226 grams) room temp)

unsalted butter ((113 grams) room temp)

lb confectioners sugar ((800 grams))

Preheat the oven to 350 degrees F, add papers to cupcakes tin then grate the carrots, and toast the nuts.

Beat the sugar, oil, eggs, and vanilla together in a large bowl.

In another bowl, sift together dry ingredients and whisk together.

Add the dry ingredients to the wet ingredients. Mix together until just combined and scrape the bowl down.

Fold the carrots and walnuts into the batter.

Fill the cupcake papers about 3/4 the way up. I usually use an ice cream scooper

Bake at 375F for 5 minutes then reduce to 350F and bake another 12 minutes, or until springy in center.

Allow the cupcakes to cool completely before frosting.

For the Cupcakes:

Cream the butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment.  Mix in the vanilla until well combined, scrape the bowl down then add the confectioners sugar and mix until smooth.

For the Cream Cheese Frosting:

Transfer the cream cheese frosting to a piping bag fitted with a star tip then pipe a swirl on top. You can garnish with chopped walnuts If desired.

If you would like to pipe some carrots on top then create a flat base of white buttercream on the cupcakes by piping a flat round and smoothing with a knife or spatula. Then pipe orange frosting with a medium round tip for the carrots and use a small leaf tip to pipe the leafy top.

To Decorate:

https://www.youtube.com/watch?v=i5pZkxgXnRg

These moist and fluffy carrot cake cupcakes are beyond delicious with toasted walnuts, a perfect mix of spices, and lots of perfectly sweet, cream cheese frosting. Moist but NOT oily! And by the by that cream cheese frosting is the BEST!

Recipe: https://preppykitchen.com/carrot-cake-cupcakes/

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Topped with a heavenly brown sugar cream cheese frosting, these moist carrot cake cupcakes are perfect for spring!

Carrot Cake Cupcake Recipe

canola oil

sour cream

cream cheese (softened)

butter (softened)

brown sugar

Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content (natural brown sugar), or it is produced by the addition of molasses to refined white sugar (commercial brown...

demerara sugar

Cinnamon (/ˈsɪnəmən/ SIN-ə-mən) is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. The term "cinnamon" also refers to its mid-brown colour. While Cinnamomum verum is sometimes considered to be "true cinnamon", most cinnamon in international commerce is derived from related...

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose. The table or granulated sugar...

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Preheat oven to 350°F and line a cupcake tin with paper liners.

Whisk together flour, soda, baking powder, cinnamon, and salt in a small bowl. Set aside.

In a large mixing bowl, beat sugar, eggs, and oil till thick and foamy, about 1-2 minutes. Add the sour cream, vanilla, and carrots, and mix well. Add the dry ingredients and stir till just blended.

Fill paper-lined cupcake pans half full. Bake for 18-20 minutes. Cool completely.Don&#39;t overfill the cupcake liners. They should be about ⅔ full. The cupcakes do not rise too much, and that is just fine. It&#39;s easier to frost them that way!

Beat together the cream cheese, butter, and brown sugar until smooth. Let it sit for 5-10 minutes until the brown sugar dissolves completely.

Add vanilla, salt, and enough powdered sugar to make a frosting thick enough to pipe. Use a large star tip to frost cupcakes.

Brown Sugar Cream Cheese Frosting

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

Topped With A Heavenly Brown Sugar Cream Cheese Frosting, These Moist Carrot Cake Cupcakes Have Just The Right Amount Of Spice, And Will Be Perfect For Any Spring Or Easter Celebrations!

Enjoy healthy carrot muffins (or cupcakes) that are moist, soft, nutritious, and perfectly spiced. The muffins are made with unrefined sugars, are oil-free, gluten-free, egg-free, dairy-free, and vegan (but don&#39;t taste it!). Great for breakfast, a snack, or grab-and-go treat!

Healthy Carrot Muffins

gluten-free flour ((see notes for subs))

almonds ((see notes))

Tbsp coconut sugar ((or sugar of choice))

tsp ground ginger

(not packed) carrots (finely grated)

coconut milk ((see notes))

lemon juice (or apple cider vinegar)

tsp vanilla extract

For the most accurate results, measuring ingredients using my gram weights rather than the cup measurement is important. Simply use a kitchen scale and bowl and zero it out in between adding ingredients.You can watch the video in the post for visual instructions.

First, finely grate the carrots using a box grater or food processor disk and set them aside. Meanwhile, line a muffin tin (or silicone mold) with 9 regular-sized paper liners and preheat the oven to 360 °F/180 °C.

Next, combine all the dry ingredients in a large bowl and stir/whisk.

Then, pour in the wet ingredients (coconut milk, lemon juice, and vanilla), and mix with a spatula.

Fold in the grated carrots, ensuring they&#39;re properly dispersed.

Divide the batter between the muffin cups and bake the carrot muffins for between 23-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean (or with a few crumbs, but not wet).

Finally, leave the muffins to cool for at least 20 minutes before removing them from the muffin pan to cool completely on the wire rack. Optionally frost the muffins, e.g. with a simple icing, cashew cream, or a vegan cream cheese frosting. I also decorated them with homemade marzipan carrots. Enjoy!

Amazing muffins, moist and flavorful! Thank you Eva so much! Definitely will make them again👍😍🌟

thank you for this great recipe Ela. I was going to ask about an alternative to wheat flour, but you gave it. I don't like using wheat flour ever .

Sehr einfach und schnell gemacht und lecker!
Danke !!👍

Made them several times... so jummyyy😋!

I made theses yesterday and they are already gone!  Next time I will double the recipe.

Just made them, and they’re so yummy!! Don’t even need anything extra on top 😀

This looks wonderful. For the icing what is the measurement for the equal parts? Also, how did you make the marzipan look like carrots? Thanks

https://content.jwplatform.com/videos/G4Pz4LsX.mp4

Enjoy healthy carrot muffins (or cupcakes) that are moist, soft, nutritious, and perfectly spiced. The muffins are made with unrefined sugars, are oil-free, gluten-free, egg-free, dairy-free, and vegan (but don't taste it!). Great for breakfast, a snack, or grab-and-go treat!

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