Why make this recipe

Easy Carrot Cake Cupcakes are a perfect treat for anyone who loves a moist and flavorful dessert. They combine the warmth of spices like cinnamon and nutmeg with the natural sweetness of shredded carrots. These cupcakes are not only delicious but also easy to make, making them a great choice for bakers of all skill levels. Plus, they are topped with creamy frosting that adds the perfect finishing touch, making them ideal for birthdays, celebrations, or just a sweet snack!

How to make Easy Carrot Cake Cupcakes

Ingredients:

1 1/4 cup (156 g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 pound (about 2 cups) shredded carrots
3/4 cup (150 g) granulated sugar
1/4 cup (50 g) packed light brown sugar
2 large eggs (room temperature)
1 teaspoon pure vanilla extract
2/3 cup (160 g) vegetable oil (or canola oil)
1 cup (225 g or 8 oz block) cream cheese (softened, but still cool)
1/4 cup (57 g or 1/2 stick) unsalted butter (softened, but still cool)
1 cup (120 g) confectioners’ sugar (sifted)
1/2 teaspoon pure vanilla extract

Directions:

Preheat your oven to 350° F. Line a standard muffin tin with paper liners and set aside. This recipe makes 14 cupcakes.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this mixture aside.
In the bowl of a stand mixer (or using a hand mixer), beat together the granulated sugar, brown sugar, and vegetable oil on medium speed until combined, about 1 minute. Add in the eggs and vanilla, mixing until incorporated, about 1 more minute.
With the mixer on low, gradually add the flour mixture to the wet ingredients. Mix just until combined, about 15 seconds. Stir in the shredded carrots by hand.
Fill the prepared cupcake liners two-thirds full with the batter (an ice cream scoop works great for this step).
Bake the cupcakes at 350° F for 20-22 minutes, or until a toothpick inserted in the center comes out with little to no crumbs. Allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat together the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer) for 90 seconds, or until smooth. Add in the vanilla and mix until combined, about 15 seconds. With the mixer on low, slowly add the confectioners’ sugar and mix until incorporated, about 30 seconds.
Transfer the frosting to a frosting bag fitted with your desired tip (I used a Wilton 1A tip). Frost the cooled cupcakes and dust with ground cinnamon if you like. Serve at room temperature.

How to serve Easy Carrot Cake Cupcakes

These cupcakes can be served as a delightful dessert or a sweet snack. They pair perfectly with a cup of tea or coffee. You can also arrange them on a platter for special occasions or pack them in lunchboxes for a tasty treat.

How to store Easy Carrot Cake Cupcakes

To keep your cupcakes fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, place them in the refrigerator, where they will last about a week. You can also freeze the cupcakes without frosting for up to three months. When ready to eat, just thaw them and frost as desired.

Tips to make Easy Carrot Cake Cupcakes

Make sure your eggs are at room temperature for better mixing.
Avoid overmixing the batter to keep the cupcakes light and fluffy.
Grating the carrots finely will help them blend better into the batter.
If you like nuts, you can add some chopped walnuts or pecans to the batter for extra crunch.

Variation

You can easily customize these cupcakes by adding ingredients like crushed pineapple or raisins for added flavor and texture. For a different frosting, try using a vanilla or chocolate buttercream.

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?

Yes, you can use whole wheat flour, but the cupcakes may be denser.

2. How can I make these cupcakes gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend that works for baking.

3. Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes ahead of time and store them in an airtight container. Frost just before serving for the best taste and texture.

Easy Carrot Cake Cupcakes

Print Recipe

Moist and flavorful carrot cake cupcakes topped with creamy frosting, perfect for any celebration.

Author: lila-monroe
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Yield: 14 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 1/4 cup (156 g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 pound (about 2 cups) shredded carrots
3/4 cup (150 g) granulated sugar
1/4 cup (50 g) packed light brown sugar
2 large eggs (room temperature)
1 teaspoon pure vanilla extract
2/3 cup (160 g) vegetable oil (or canola oil)
1 cup (225 g or 8 oz block) cream cheese (softened, but still cool)
1/4 cup (57 g or 1/2 stick) unsalted butter (softened, but still cool)
1 cup (120 g) confectioners’ sugar (sifted)
1/2 teaspoon pure vanilla extract

Instructions

Preheat your oven to 350° F and line a standard muffin tin with paper liners. This recipe makes 14 cupcakes.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a stand mixer, beat together the granulated sugar, brown sugar, and vegetable oil on medium speed for 1 minute. Add eggs and vanilla, mixing for 1 more minute.
Gradually add the flour mixture to the wet ingredients with the mixer on low, mixing just until combined (about 15 seconds). Stir in the shredded carrots by hand.
Fill cupcake liners two-thirds full with the batter.
Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat together cream cheese and butter in a stand mixer for 90 seconds until smooth. Add vanilla and mix, then slowly add confectioners’ sugar and mix until combined.
Frost cooled cupcakes and dust with ground cinnamon if desired. Serve at room temperature.

Notes

Store in an airtight container at room temperature for up to three days or refrigerate for about a week. Freeze without frosting for up to three months.

Nutrition

Serving Size: 1 cupcake
Calories: 280
Sugar: 18g
Sodium: 200mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg

Keywords: carrot cake, cupcakes, dessert, baking, sweet treats