Print

Carrot Cake Cupcakes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 14 reviews

Deliciously moist and flavorful carrot cake cupcakes made with warm spices, grated carrots, and a tender crumb. These cupcakes are topped with creamy optional cream cheese frosting and crunchy nuts for a perfect dessert or snack.

Ingredients

Dry Ingredients

  • 1¾ cups all-purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ¾ teaspoon sea salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground ginger
  • ½ teaspoon nutmeg

Wet Ingredients

  • ½ cup brown sugar
  • ½ cup cane sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • ⅓ cup milk
  • 1 teaspoon vanilla extract
  • 2 cups finely grated carrots (6½ ounces)

Toppings (Optional)

  • Cream cheese frosting or vegan frosting
  • Crushed pecans or walnuts

Instructions

  1. Preheat the oven and prepare the muffin tin. Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin or line it with cupcake liners to prevent sticking and make removal easy.
  2. Mix dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, sea salt, baking soda, ground ginger, and nutmeg until evenly combined.
  3. Combine wet ingredients and carrots. In a large bowl, whisk the brown sugar, cane sugar, vegetable oil, eggs, milk, and vanilla extract until smooth. Then stir in the finely grated carrots until well distributed.
  4. Mix wet and dry ingredients. Pour the dry flour mixture into the wet ingredients and stir gently until just combined. Avoid overmixing to keep the cupcakes tender and moist.
  5. Fill muffin cups. Use a ⅓-cup measuring cup to portion the batter evenly into the prepared muffin cups, filling them nearly full.
  6. Bake the cupcakes. Bake for 16 to 20 minutes, or until the cupcakes spring back when lightly touched and a toothpick inserted into the center comes out clean.
  7. Cool the cupcakes. Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely to room temperature.
  8. Frost and garnish (optional). Once cool, frost the cupcakes with cream cheese frosting or vegan frosting if desired. Sprinkle with crushed pecans or walnuts for added texture and flavor.

Notes

  • Do not overmix the batter; a few lumps are okay to ensure moist cupcakes.
  • Finely grated carrots incorporate best and provide a smooth texture.
  • You can substitute the vegetable oil with melted coconut oil or another neutral oil if preferred.
  • If using cream cheese frosting, make sure cupcakes are completely cool to prevent melting.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • For a vegan version, use vegan frosting and substitute eggs with flax eggs or applesauce.

Find it online: https://recipefeastful.com/carrot-cake-cupcakes-recipe/