Carrot Cupcakes
These moist and flavorful carrot cake cupcakes are packed with warm spices, topped with tangy cream cheese frosting, and perfect for any occasion.
Servings 12 cupcakes
Calories 477kcal
Ingredients
Cupcakes
- 1¼ cups all-purpose flour 160g
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ cup granulated sugar 100g
- ½ cup light brown sugar packed (110g)
- 2 large eggs room temperature
- ½ cup vegetable oil or melted coconut oil (120ml)
- 1 tsp pure vanilla extract
- 1½ cups grated carrots 2-3 medium carrots (180g)
- ¼ cup chopped walnuts or pecans optional (30g)
- ¼ cup raisins optional (40g)
Cream Cheese Frosting
- ½ cup unsalted butter softened (113g)
- 1 cup cream cheese softened (226g)
- 2 cups powdered sugar sifted (250 grams)
- 1 tsp pure vanilla extract
- pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large bowl, whisk together the granulated sugar, brown sugar, eggs, oil, and vanilla extract until well combined.
- Pour the dry ingredients to the wet ingredients, whisking, or using an electric mixer on low speed to stir just combined (do not over mix). Fold in the grated carrots, nuts, and raisins if using.
Bake
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Cream Cheese Frosting
- In a large bowl, beat the butter and cream cheese together until smooth and creamy. Add the powdered sugar, vanilla extract, and salt, and beat until fluffy and well combined.
To decorate
- To make the carrots on top of the cupcakes, take about 1 cup of frosting and use gel good coloring to dye about 3/4 of it orange, and the remaining 1/4 cup green. Fit a piping bag with a #10 round tip for the orange frosting and another bag with a small leaf tip for the green frosting.
- Place the remaining plain frosting in a piping bag fitted with the tip of choice. I used a 4B.
- Frost the cupcakes with the plain white frosting, then coat the sides in nuts. Then pipe the carrot body on top by holding the orange piping bag at a 45-degree angle and creating a teardrop or triangle shape, starting wide and tapering to a point.
- Pipe the leaf on top of the carrot.
Serve and Enjoy
- Store any leftover cupcakes in the refrigerator in an air tight container for up to 5 days.
- The cupcakes can be frozen for up to 2 months.
Notes
Toast the Nuts (if using): Toasting the walnuts or pecans before adding them to the batter enhances their flavor and adds a lovely crunch to the cupcakes.
Grate the Carrots Fresh: Freshly grated carrots retain their moisture better than pre-shredded ones, resulting in moist cupcakes.
Avoid Over Baking: Keep a close eye on the cupcakes in the last few minutes of baking, as over baking can dry them out.
Chill the Frosting: If your cream cheese frosting is too soft to pipe, refrigerate it for 10-15 minutes before decorating the cupcakes.
Customize the Add-Ins: Instead of nuts and raisins, you can use instead shredded coconut, crushed pineapple (well-drained), or leave them out entirely.
Enhance Moisture with Applesauce: Substitute 1/4 cup of the oil with unsweetened applesauce for a lighter, slightly healthier cupcake.
Let the Flavors Develop: If time allows, bake the cupcakes a day in advance and frost them the next day. The flavors of the spices and carrots meld beautifully overnight.
Storage Tip: If storing frosted cupcakes in the fridge, bring them to room temperature before serving for the best flavor and texture.
Make Mini Cupcakes: This recipe can also be used to make mini cupcakes—just adjust the baking time to 12-15 minutes.
Nutrition
Serving: 1 cupcake | Calories: 477kcal