Carrot Cake Cupcakes
These Carrot Cake Cupcakes are moist, sweet, with textured grated carrots and chopped nuts, and loaded with cinnamon, nutmeg, and ginger!
These cupcakes are topped with a sweet and tangy vanilla cream cheese frosting which can also be sprinkled with cinnamon or extra chopped walnuts. I love carrot cake recipes so much, and I always look forward in indulging myself to homemade carrot cake that!
Is it one of those perfect desserts? In my book it is because it hits all of the right notes that I enjoy!
WHAT YOU SHOULD KNOW ABOUT THESE CARROT CAKE CUPCAKES?
Cake carrot cupcakes are just as moist and flavorful as traditional carrot cake yet super convenient to serve guests as portioned hand-held treats. Making cupcakes instead of muffins provides a great excuse to add some decadence in the way of vanilla cream cheese frosting!
HOW SHOULD I STORE THESE CARROT CAKE CUPCAKES
Store these cupcakes in an airtight container at room temperature for up to 3 days.
You can also store these carrot cake cupcakes in the freezer for up to 3 months, but then I recommend that you freeze the cupcakes without the cream cheese frosting. Thaw at room temperature and add the cream cheese frosting before serving.
If you haven’t used cupcake paper liners, I recommend placing a sheet of parchment paper on the bottom of the container for storing so that the bottoms of the cupcakes don’t stick.
CAN I MAKE THESE CARROT CAKE CUPCAKES AHEAD OF TIME?
Absolutely! You can make these cupcakes 1-2 days ahead of time and then add the cream cheese frosting just before serving for the best taste.
Also, if you’re going to make them ahead time…be sure to eat a couple. No one ever judges if you eat a couple of cupcakes. Eat a whole cake? Everyone complains and gives you the stink eye. I might or might not be speaking from experience.
HOW CAN I DECORATE THESE CARROT CAKE CUPCAKES?
I’ve added a delicious vanilla cream cheese frosting to these cupcakes. If you don’t have a piping bag, use a Ziploc bag instead, adding the cream cheese frosting and then cutting the corner of the bag off.
In addition to the frosting, consider adding some chopped walnuts, orange zest, or grated carrot to the top of the frosting.
Cinnamon can also be added to the cream cheese frosting for added spice to these cupcakes.
WHAT’S THE DIFFERENCE BETWEEN THESE CARROT CAKE CUPCAKES AND CARROT CAKE MUFFINS?
When it comes to the batter, there’s not much difference between these cupcakes and muffins. Cupcakes tend to be sweeter tasting and almost always have a frosting or icing added to the top while muffins can, but don’t always have, frosting or icing added.
CAN I MAKE THESE CUPCAKES GLUTEN-FREE?
Absolutely! Use gluten-free flour such as Bob’s Red Mill which is a like-for-like substitution. You may also want to check the packaging label of the baking soda and baking powder as these products are sometimes stored in facilities and warehouses with gluten-based products.
TIPS FOR MAKING CARROT CAKE CUPCAKES
- Whenever making cupcakes, be careful not to overmix the batter once the dry and wet ingredients have been combined, as this can result in dense and tough cupcakes.
- Once baked, remove the cupcakes from the cupcake pan and transfer them to a cooling rack; otherwise, the cupcakes will continue to cook in the hot pan, drying them out.
- There’s enough freshly grated carrots in the cupcake batter without making the cupcakes wet or soggy. If you’re worried about the added moisture, you can lightly press some of the juice out using a clean kitchen towel (preferably a dark towel so that it doesn’t stain) or paper towel.
- Use plain paper cupcake liners or decorative liners for specific holidays and party themes.
More Cupcake and Dessert Recipes You’ll Love
- Monster CupcakesEasy Double Chocolate Cookies
- Broken Glass Cupcakes
- Pumpkin Spice Cupcakes
- Starbucks Doubleshot Espresso Mocha Cupcakes Recipe
- Baked Pumpkin Spice Donuts
- Pumpkin Spice Chocolate Chip Cookies
Carrot Cake Cupcakes
These Carrot Cake Cupcakes are moist, sweet, with textured grated carrots and chopped nuts, and loaded with cinnamon, nutmeg, and ginger!
Ingredients
For Cupcakes
- 1 ¼ cup all-purpose flour
- ½ cup granulated sugar
- 1/4 cup brown sugar
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- ½ cup butter, melted
- 2 large eggs, room temp
- 1 ½ tsp vanilla extract
- 1 ½ cup grated carrots
- 1/4 cup chopped walnuts
For cream cheese frosting:
- 8 oz cream cheese
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- ¼ cup sour cream
Instructions
- Preheat oven to 350F and prepare a 12 count muffin tin with cupcake liners.
- In a large bowl, whisk the dry ingredients: flour, baking soda, baking powder, sugars, salt, cinnamon, nutmeg, and ginger.
- In another bowl, whisk the wet ingredients: eggs, melted butter, and vanilla extract.
- Combine the wet and dry ingredients and mix well.
- Add the grated carrots and chopped walnuts. Stir until evenly combined.
- Divide the batter evenly into each muffin cup and fill each one about ¾ full.
- Bake at 350F for about 20 minutes or until a toothpick inserted in the center comes out clean. The tops of the center of cupcake should bounce back up when touched.
- As it bakes, prepare the cream cheese frosting by beating all the ingredients in a large mixing bowl for about 2 minutes. You can use a handheld mixer or whisk by hand until smooth. Place in the fridge to firm up. When ready to use, give it a quick mix and put into piping bag.
- Once the cupcakes are done baking, let it cool completely before decorating.
- Apply the cream cheese frosting and garnish with choice of toppings. Enjoy!
