These carrot cake cupcakes are soft, moist, and topped with cream cheese frosting that adds a sweet tang. Perfect for any occasion, these cupcakes truly bring joy with each bite!
Addresses dryness, uneven crumb, and blandness in carrot cupcakes by improving moisture, crumb structure, and frosting stability for make-ahead, accessible baking results.
I know how tough it can be to find a recipe that captures the essence of carrot cake while avoiding dryness. I’ve experienced the disappointment of bland, crumbly cupcakes and wanted something comfortingly delicious. It’s tempting to tweak a classic recipe, but I aimed to nail down the sweetness and avoid any mishaps.
This easy-to-follow recipe takes just 44 minutes from start to finish, resulting in 12 flavorful cupcakes that everyone will love. The combination of freshly grated carrots and warm spices brings out rich flavors, while the creamy frosting adds an inviting finish.
If you’re looking for another delicious sweet treat, check out my Lemon Yuzu Cupcakes for a fresh twist!
Table of contents
Why You Will Love This Recipe
- Moist and Tender Texture The combination of neutral oil and applesauce creates a light, soft texture that keeps these cupcakes tender, making each bite a joy.
- Warm and Spicy Flavor Ground cinnamon, nutmeg, and ginger work together to give these cupcakes a comforting, spiced flavor that feels just right, reminiscent of cozy fall baking.
- Fresh Carrot Sweetness Shredded carrots add natural sweetness and moisture, ensuring these cupcakes stay fluffy and vibrant while boosting nutritional benefits. They are a wholesome choice!
- Frosting with a Tangy Twist The cream cheese frosting brings a delightful tang that complements the sweetness of the cupcakes. Plus, it’s easy to whip up for any occasion!
Carrot Cake Cupcakes Cream Cheese Frosting
- Prep Time: 25 minutes
- Cool Time: 0 minutes
- Cook Time: 19 minutes
- Total Time: 44 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Moist carrot cake cupcakes with cream cheese frosting. Easy 12-cupcake recipe with step-by-step baking instructions.
Ingredients
Scale
- 1 1/4 cups + 2 tablespoons (174 grams) all-purpose flour, good quality, fresh
- 11/2 teaspoon baking soda
- 1/41/2 teaspoon fine sea salt
- 1 1/21/2 teaspoons ground cinnamon, high-quality
- 1/41/2 teaspoon ground nutmeg
- 1/41/2 teaspoon ground ginger
- 1/4 cup plus 2 tablespoons (42 grams) chopped walnuts, divided
- 1/4 cup (47 grams) neutral oil
- 1 cup (200 grams) light brown sugar
- 2 large eggs
- 1/2 cup (125 grams) unsweetened applesauce
- 11/2 teaspoon vanilla extract
- 1 1/2 cups (148 grams) finely shredded carrots, freshly grated
- 3/4 stick (85 grams) unsalted butter, at room temperature
- 1 1/2 cups (188 grams) powdered sugar, sifted
- 6 ounces (170 grams) full-fat cream cheese, at room temperature
- 1 1/21/2 teaspoons vanilla paste/extract
Instructions
- Step 1: Preheat Your Oven: Set your oven to 350 degrees F (175 degrees C). This temperature will help your carrot cake cupcakes rise nicely and develop that lovely golden color.
- Step 2: Mix Dry Ingredients: In a bowl, whisk together your flour, baking soda, salt, and spices. This step distributes the leavening agent evenly, ensuring fluffy cupcakes without any lumps.
- Step 3: Combine Wet Ingredients: In a separate bowl, mix your eggs, oil, brown sugar, applesauce, and vanilla. Whipping these together creates a smooth batter that helps the cupcakes stay moist.
- Step 4: Fold in Carrots and Nuts: Gently fold in the shredded carrots and walnuts into the wet mixture. Be careful not to overmix, as this can result in denser cupcakes rather than the light texture you want.
- Step 5: Distribute Batter into Cups: Spoon the batter into lined cupcake pans, filling them about two-thirds full. This ensures enough space for the cupcakes to rise without overflowing.
- Step 6: Bake for Perfect Texture: Bake for 18-20 minutes or until the edges are golden and a toothpick inserted in the center comes out clean. This timing is crucial for achieving that moist interior.
- Step 7: Cool Before Frosting: Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack. This prevents sogginess and lets your cupcakes set properly.
- Step 8: Make the Cream Cheese Frosting: Beat together the cream cheese and butter until fluffy, then gradually add in powdered sugar and vanilla until smooth. A well-mixed frosting will spread easily and stay put on top of the cupcakes.
- Step 9: Frosting Technique: Spread the frosting on cooled cupcakes until the tops are smooth and even. This adds a delightful touch and allows for creative decoration, if you wish!
Notes
- Storage method: Airtight container, room temperature for up to 3 days.
- Refrigerate if storing longer than 3 days.
- If your cupcakes sink in the middle, bake them for an additional 2-3 minutes to ensure they are fully set before removing from the oven.
- When frosting turns out too runny, refrigerate for 10 minutes, then rewhip to thicken it back to a creamy consistency.
- If the batter seems too thick, add 1 tablespoon of neutral oil to improve moisture and achieve a better texture for your cupcake mix.
- For uneven frosting, use a spatula to spread or smooth it out evenly on top of each cooled cupcake for a professional finish.
- If your grated carrots aren’t moist enough, add 1 tablespoon of applesauce to boost moisture content and enhance the flavor of your cupcakes.
- Reheating: Oven, 350 degrees F, for 5-10 minutes until warm.
- Serving Suggestions: Top with additional chopped walnuts or a sprinkle of cinnamon. Pair with coffee or tea for a delightful treat.
- Recipe Variations: For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend using the same measurement. To make it vegan, replace eggs with 1/2 cup of unsweetened applesauce and use a vegan cream cheese for frosting.
- Ingredient Notes: Select fresh, whole carrots for the best flavor. Grate them yourself for a sweeter, more vibrant flavor. Pre-packaged shredded carrots can be drier. Choose good quality all-purpose flour. Make sure it is fresh; old flour can affect the cupcakes’ rise and texture. A high-quality vanilla extract enhances the flavor of both the cupcakes and the frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 calories
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
Ingredient Notes
- Carrots: Fresh, whole carrots work best. Grate them yourself for a sweeter, more vibrant flavor. Pre-packaged shredded carrots can be drier.
- All-purpose flour: Use a good quality all-purpose flour for structure. Make sure it’s fresh; old flour can affect the cupcakes’ rise and texture.
- Sugar: Granulated sugar is perfect for sweetness and helps create a nice crumb. Brown sugar can add extra moisture and a hint of caramel flavor.
- Ground cinnamon: A key spice that gives warmth to the flavor. Look for fresh, high-quality cinnamon for the best aroma and taste.
- Baking powder: This is crucial for leavening. Make sure it’s fresh for proper rising. Check the expiration date to avoid flat cupcakes!
- Butter: Use unsalted butter for better control over the sweetness. It’s important for moisture and richness, so let it soften at room temperature before mixing.
- Eggs: Large eggs work best to bind and add moisture. Bring them to room temperature for a smoother batter. This helps everything blend better.
- Cream cheese: Full-fat cream cheese gives the frosting its rich and tangy taste. Make sure it’s at room temperature for easy mixing.
- Powdered sugar: This sweetens the frosting and helps it hold its shape. Sift it to avoid lumps before mixing it with the cream cheese.
- Vanilla extract: A splash of pure vanilla extract enhances the flavor of both the cupcakes and the frosting. Use a high-quality extract for the best results.
- Carrots: Fresh, whole carrots work best. Grate them yourself for a sweeter, more vibrant flavor. Pre-packaged shredded carrots can be drier.
- All-purpose flour: Use a good quality all-purpose flour for structure. Make sure it’s fresh; old flour can affect the cupcakes’ rise and texture.
- Sugar: Granulated sugar is perfect for sweetness and helps create a nice crumb. Brown sugar can add extra moisture and a hint of caramel flavor.
- Ground cinnamon: A key spice that gives warmth to the flavor. Look for fresh, high-quality cinnamon for the best aroma and taste.
- Baking powder: This is crucial for leavening. Make sure it’s fresh for proper rising. Check the expiration date to avoid flat cupcakes!
- Butter: Use unsalted butter for better control over the sweetness. It’s important for moisture and richness, so let it soften at room temperature before mixing.
- Eggs: Large eggs work best to bind and add moisture. Bring them to room temperature for a smoother batter. This helps everything blend better.
- Cream cheese: Full-fat cream cheese gives the frosting its rich and tangy taste. Make sure it’s at room temperature for easy mixing.
- Powdered sugar: This sweetens the frosting and helps it hold its shape. Sift it to avoid lumps before mixing it with the cream cheese.
- Vanilla extract: A splash of pure vanilla extract enhances the flavor of both the cupcakes and the frosting. Use a high-quality extract for the best results.
Recipe Tips
- If your cupcakes sink in the middle, bake them for an additional 2-3 minutes to ensure they are fully set before removing from the oven.
- When frosting turns out too runny, refrigerate for 10 minutes, then rewhip to thicken it back to a creamy consistency.
- If the batter seems too thick, add 1 tablespoon of neutral oil to improve moisture and achieve a better texture for your cupcake mix.
- For uneven frosting, use a spatula to spread or smooth it out evenly on top of each cooled cupcake for a professional finish.
- If your grated carrots aren’t moist enough, add 1 tablespoon of applesauce to boost moisture content and enhance the flavor of your cupcakes.
Serving Suggestions
Serve with a side of vanilla ice cream or yogurt for contrast. I often enjoy these with a fresh fruit salad or a scoop of whipped cream.
Use to make carrot cake layer cake or carrot cake pancakes. Add to overnight oats or mix into breakfast muffins for a twist.
Top with chopped walnuts, a sprinkle of cinnamon, or a drizzle of honey for added flavor. You can also serve with a dollop of extra cream cheese frosting for richness.
Recipe variations
- You can use whole wheat flour instead of all-purpose flour for a nuttier flavor and added fiber in your carrot cake cupcakes.
- Add a pinch of cardamom (1/4 teaspoon) alongside the ground spices for an extra layer of spiciness in the batter.
- Either chopped pecans or slivered almonds can replace walnuts, offering a different texture and flavor profile.
- If you’re baking for a larger event, consider doubling this recipe to yield 24 cupcakes to serve more guests perfectly.
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How to Store?
To keep your carrot cake cupcakes fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature for up to 2 days. This method keeps cupcakes soft and moist.
Refrigeration: Place in an airtight container in the refrigerator for up to 5 days. This helps prevent spoilage and maintains flavor.
Freezing: Wrap cupcakes in plastic wrap, then place in a freezer-safe container up to 3 months. Thaw at room temperature before serving.
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