Valentina's Corner
You will fall in love with this easy carrot cake cupcakes recipe! The carrot cake muffin is airy and moist, which pairs perfectly with the rich cream cheese frosting. We love carrot cake recipes, and this one was inspired by our easy carrot cake. These little desserts are delightful and easier to make than you might think.
Cupcakes are some of the most iconic desserts! Make various cupcakes using our classic vanilla cupcake recipe or rich chocolate cupcakes, and serve with your favorite frosting.
These carrot cake cupcakes are the most incredible flavor. The moist carrot cake cupcakes are fluffy and sweet with a hint of carrots. The thick cream cheese frosting is piped on top, and when topped with crushed walnuts, you get a light crunch that elevates these tasty treats.
This cream cheese frosting also tastes incredible on our strawberry shortcake cupcakes!
Why You’ll Love This Recipe
- Easy. This recipe is simple to follow, and as a result, you will be a pro at making any cupcakes.
- Make-ahead. These cupcakes are easy to make ahead of time for any event.
- Scale up. This recipe can easily be doubled to make a large batch!
- Kid-friendly. These cupcakes will satisfy even the pickiest of children.
Ingredients for Carrot Cake Cupcakes:
Simple ingredients make the best carrot cake cupcakes.
- Dry ingredients – all-purpose flour, baking powder, baking soda, and cinnamon.
- Sugar – a mix of granulated sugar and brown sugar.
- Wet ingredients – eggs, oil, whole milk, and vanilla extract.
- Carrots – peeled and grated.
- Walnuts – add a slight crunch and decorate the cupcakes.
- Frosting – a classic cream cheese frosting.
See the recipe card below for a complete list of ingredients and quantities.
Measure Your Ingredients Like a Pro:
The best way to measure dry ingredients for baking is by weighing the ingredients. However, if you don’t have a kitchen scale, you can spoon the flour into the measuring cup and level off. Scooping the floor directly will cause you to get more flour than you need.
How to Make Carrot Cake Cupcakes
Numbered Instructions on how to make the recipe.
1 – Sift flour, baking powder, baking soda, and cinnamon in a medium bowl.
2 – In a separate bowl, whisk the eggs and both sugars. Once incorporated, add oil, milk, and vanilla. To the wet mixing bowl, add grated carrots and chopped walnuts.
3 – Fold the dry ingredients into the wet batter using a rubber spatula.
4 – Divide the cupcake batter into 18 paper liners in a pan. Bake at 350°F for 18-20 minutes or until the tops are golden brown. Remove from the oven and let cool to room temperature on a wire rack.
5 – While the cupcakes are cooling, prepare a portion of homemade cream cheese frosting.
6 – Pipe the frosting onto each cupcake and decorate it with nuts. Serve and enjoy friends!
Frost the Cupcakes Like a Pro:
Use a piping bag and a shaped tip to get that beautiful swirl on the top of the cupcake.
Toppings for the Cupcakes:
- Chopped walnuts
- Toasted coconut flakes
- Pecans
- Sliced almonds
- Carrot shaped candy
Serving Suggestions:
Serve these cupcakes as dessert for thanksgiving dinner or add it to your easter spread.
Recipe FAQs
This would be a result of overbaking the cupcakes. When baking them, wait until the tops just begin to turn golden before removing them from the oven.
se a toothpick to insert into the baking cupcakes to test if they are done. Once the toothpick comes out clean, your cupcakes are done.
You can opt out of using cupcake liners and spray down the muffin pan.
You can use light olive oil, canola oil, or vegetable oil.
We don’t recommend using frozen carrots as they add moisture to the cupcakes.
We don’t recommend freezing these cupcakes as the muffins tend to lose that fluffy texture when frozen.
Add raisins, cranberries, pecans, or pistachios to the cupcakes for a delicious twist.
Store & Reheat
Storage. Store these cupcakes in the fridge in an airtight container for up to 2 days.
More Dessert Recipes
If you enjoyed this cupcake recipe, be sure to try our other areasy dessert recipes, here are some favorites:
If you tried this Carrot Cake Cupcake Recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Carrot Cake Cupcakes Recipe
Ingredients
- 1 1/4 cup all-purpose flour measured then sifted
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 2 large eggs
- 1/3 cup granulated sugar
- 1/2 cup brown sugar
- 2/3 cup canola oil
- 3 Tbsp whole milk
- 1 tsp vanilla extract
- 1 1/2 cup grated carrots
- 1/2 cup walnuts finely chopped
- 1 recipe cream cheese frosting
Instructions
- Preheat the oven to 350°F and line an 18-muffin tray with cupcake liners.
- In a large mixing bowl, sift together flour, baking powder, baking soda, and cinnamon.
- Whisk together the eggs in a second large bowl and add granulated and brown sugar. Once combined, add the oil, milk, and vanilla. Whisk to incorporate.
- Add the grated carrots and walnuts to the wet ingredients.
- Fold the dry ingredients into the wet ingredients and combine until fully incorporated.
- Divide the cupcake batter evenly among the cupcake liners and bake at 350°F for 18-20 minutes. Once done, allow them to cool on a wire rack.
- Make one portion of cream cheese frosting while the cupcakes cool.
- Frost fully cooled cupcakes with the frosting and finish with chopped walnuts.
- Serve and enjoy friends!
Notes
- Measure correctly – Spoon the flour into the measuring cup and level off to get the perfect amount of flour.
- Bake the perfect cupcakes – Avoid overbaking them by removing them from the oven as soon as the tops turn golden brown. Let them finish baking in the residual heat and they will never be overcooked.
- Refrigerate – The frosting can melt and be runny at room temperature for too long. Keep the frosting cold before frosting and as soon as they are frosted, either serve or refrigerate.