Indulge in a delicious treat with these Carrot Cupcakes with Cream Cheese Frosting. Moist and fluffy carrot-spiced cupcakes topped with creamy and tangy cream cheese frosting, a perfect dessert for any occasion.
Table of contents
Carrot Cake Cupcakes
Any time I have some party to attend, a get-together or picnic, I want to bring dessert. If I’m feeling cupcakes, but I’m low on time, I go with the usual vanilla cupcakes, sometimes with sprinkles. And they’re fantastic! But …
When I really wanna do something special, y’all, I bring out these carrot cupcakes with cream cheese frosting. They’re carrot cake in cupcake form, and the frosting pairs so well with the cake. Plus, the cinnamon, ginger, and nutmeg spice in these little treats? Totally out of this world!
These Carrot Cake Cupcakes are a delightful treat that is perfect for any occasion. They are made with fresh grated carrots and spices, giving them a natural sweetness and depth of flavor that is simply irresistible.
The addition of cinnamon, nutmeg, and allspice adds a warm and cozy feel to these cupcakes, making them a perfect dessert any time.
The cake batter is light and fluffy, and the cupcakes themselves are moist and tender. The grated carrots add a tender texture and help to keep the cupcakes moist.
To add even more decadence, the cupcakes are topped with a creamy and tangy cream cheese frosting. This frosting is the perfect complement to the spicy and sweet carrot cake, balancing out the flavors and making every bite a true delight.
Whether you’re looking for a sweet snack or a dessert to share with friends and family, carrot cake cupcakes are a great choice. They’re easy to make, and you can customize them to suit your own tastes.
You can add different spices, such as ginger or cardamom, to give the cupcakes a unique flavor, or you can mix in some raisins or chopped nuts for a crunchy twist.
No matter how you make them, carrot cake cupcakes are a delicious and satisfying dessert that everyone will love.
If you’re looking for moist, delectable cupcakes slightly different from what you’re used to, this is your recipe! I hope you enjoy them!
Carrot Cupcakes: Ingredients & Equipment
For this Carrot Cupcakes with Cream Cheese Frosting recipe, you will need …
Ingredients
For the cupcakes
- flour, granulated sugar, brown sugar, ground cinnamon, baking powder, baking soda, salt, ginger, and nutmeg – these are your dry ingredients, which help puff up your cupcakes and give them a deliciously nutty/earthy taste.
- vegetable oil, eggs, vanilla extract, and buttermilk – these are your wet ingredients, which help bring out the flavors in your carrot cake cupcakes and bind all your dry ingredients together!
- finely grated carrots – you can’t have carrot cupcakes without the carrots, of course!
For the frosting
cream cheese, butter, vanilla extract, salt, and confectioners’ sugar – altogether, these form a standard cream cheese frosting! Make sure your butter is unsalted and both the cream cheese and butter are softened.
Equipment
- muffin tin – lined with cupcake wrappers.
- bowls – for mixing together wet and dry ingredients.
How to make Carrot Cupcakes with Cream Cheese Frosting
Thankfully, there’s nothing out of the ordinary in this process if you’ve ever made cupcakes before (or have even seen someone make cupcakes before)!
First, prep your supplies. Preheat your oven to 350 degrees F. Line a muffin tin with cupcake wrappers for 14 cupcakes in total. Set this aside for now.
Second, mix your dry ingredients. In a medium bowl, stir together flour, granulated sugar, brown sugar, cinnamon, baking powder, baking soda, salt, ginger, and nutmeg. Set this aside for now as well.
Third, mix your wet ingredients and beat them together with the dry ones. In a separate large bowl, beat together vegetable oil, eggs, and vanilla extract. Then add your dry mixture, as well as buttermilk, to the vegetable oil mixture. Beat this on high just until combined. (Don’t overmix, or cupcakes won’t rise properly, y’all!) Finally, stir in grated carrots.
Fourth, bake your cupcakes. Fill your lined muffin tins about 2/3 full with cupcake batter. Don’t overfill! Now, bake your cupcakes for 20 minutes or until a toothpick inserted in the middle of the cupcake comes out clean (which means there’s no more raw batter in the cupcake). Let the cupcakes cool completely before frosting.
Fifth, make your frosting. In a large bowl, beat together the softened cream cheese, softened butter, vanilla extract, and salt until it’s smooth. Then beat in confectioners sugar until smooth as well.
Finally, frost and eat your cupcakes! Frost your cooled cupcakes and enjoy!
Carrot Cake Muffins: FAQs
This is a recipe for 14 cupcakes. Definitely enough for a party or a family looking for tasty treats!
It takes about an hour and a half. You’ll need 15 minutes to prep the ingredients and 20 minutes to cook the cupcakes. Plus time to allow the cupcakes to cool completely.
Unfrosted, they can be stored in an airtight container at room temperature for up to three days. You can also freeze them for up to three months and thaw them overnight in the refrigerator before serving. Frosted, they need to stay refrigerated in an airtight container for up to 3-5 days.
Try adding different spices, such as ginger or cardamom, to give the cupcakes a unique flavor, or you can mix in some raisins or chopped nuts for a crunchy twist.
Yes, you can make gluten-free cupcakes by using gluten-free all-purpose flour instead of regular flour. You can also use gluten-free oats or almond flour to add extra flavor and nutrition.
Other recipes you may enjoy
Carrot Cupcakes with Cream Cheese Frosting
Equipment
Ingredients
For the Carrot Cupcakes
- 1 ¼ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅓ cup vegetable oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ¼ cup buttermilk
- 1 ½ cups finely grated carrots
For the Cream Cheese Frosting:
- 1 block cream cheese, softened 8 oz.
- ½ cup unsalted butter, softened 1 stick
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 cups confectioners’ sugar
Instructions
For the cupcakes
- Preheat oven to 350°F. Line a muffin tin (or two) with cupcake wrappers (14 cupcakes in total). Set aside.
- In a medium bowl, stir together flour, granulated sugar, brown sugar, cinnamon, baking powder, baking
soda, salt, ginger, and nutmeg. Set aside. - Combine the vegetable oil, eggs, and vanilla extract in a separate large bowl.
- Add the dry mixture and buttermilk to the vegetable oil mixture, then beat on high just until combined. Don’t overmix, or the cupcakes won’t rise properly. Stir in the grated carrots.
- Fill the lined muffin tins about 2/3 full of batter. Do not overfill.
- Bake for 20 minutes or until a toothpick inserted in the middle of a cupcake comes out clean.
- Let cupcakes cool completely before frosting.
For the frosting
- In a large bowl, beat together the softened cream cheese, softened butter, vanilla extract, and salt until smooth. Beat in confectioners sugar until smooth.
- Use the frosting to frost the cooled cupcakes.
Notes
- It’s important not to overmix the batter, or the cupcakes will be dense instead of light and fluffy.
- Make sure the carrots are very finely grated. You don’t want the carrots pieces to be really thick in the cupcakes.
- Unfrosted, they can be stored in an airtight container at room temperature for up to three days. You can also freeze them for up to three months and thaw them overnight in the refrigerator before serving. Frosted, they need to stay refrigerated in an airtight container for up to 3-5 days.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Leave a Reply