These Easy Carrot Cake Cupcakes are the perfect treat for any occasion! With their moist texture, rich flavor, and creamy cream cheese frosting, these cupcakes are sure to impress. Whether you’re hosting a gathering or craving a delicious dessert, these cupcakes are a classic choice. The combination of warm spices, grated carrots, and the irresistible cream cheese frosting makes them a crowd favorite.
Ingredients:
for the Cupcakes:
1¼ cups (160g) all-purpose flour
1 teaspoon baking soda
¼ teaspoon fine sea salt
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger (optional)
¼ teaspoon ground cardamom (optional)
⅛ teaspoon freshly grated nutmeg (optional)
½ cup (118ml) canola or vegetable oil
½ cup (100g) granulated sugar
1 teaspoon vanilla extract
½ cup (105g) packed light or dark brown sugar
2 large eggs, at room temperature
1½ cups (150g) grated peeled carrots (2 to 3 medium carrots)
¼ cup (35g) coarsely chopped pecans (optional)
¼ cup (35g) raisins (optional)
for the Cream Cheese Frosting:
4 ounces (115g) full-fat block cream cheese, softened to room temperature
2 tablespoons (28g) unsalted butter, softened to room temperature
½ teaspoon vanilla extract
Pinch of fine sea salt
1½ cups (165g) powdered sugar, plus more as needed
Pinch of ground cinnamon or ground cardamom (optional)
¼ cup (35g) coarsely chopped pecans (optional, for garnish)
Directions:
Prepare the Cupcakes:
Preheat the Oven: Begin by preheating your oven to 350°F (176°C) and lining a 12-cup muffin pan with cupcake liners.
Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cardamom, and nutmeg until fully combined. Set aside.
Prepare Wet Ingredients: In a separate large bowl, whisk together the oil, granulated sugar, brown sugar, and vanilla extract until smooth. Add the eggs one at a time, beating after each addition until fully incorporated.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
Add Carrots and Optional Add-ins: Fold in the grated carrots, and if desired, add the chopped pecans and raisins for extra texture and flavor.
Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Prepare the Cream Cheese Frosting:
Beat Cream Cheese and Butter: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
Add Flavorings: Mix in the vanilla extract and a pinch of salt. Gradually add the powdered sugar, mixing on low speed until incorporated, then increase the speed to medium-high and beat until the frosting is light and fluffy.
Adjust Consistency: If the frosting is too thick, add a teaspoon of milk at a time until you achieve the desired consistency. Optionally, you can add a pinch of ground cinnamon or cardamom for extra flavor.
Assemble the Cupcakes:
Frost the Cupcakes: Once the cupcakes have cooled completely, use a piping bag or offset spatula to frost each cupcake generously with the cream cheese frosting.
Garnish: For an extra touch, sprinkle the tops with chopped pecans as a garnish.
Serving Tips:
Serve at Room Temperature: For the best flavor and texture, serve the carrot cake cupcakes at room temperature. After frosting them, allow the cupcakes to sit out for about 15-20 minutes before serving.
Garnish for Extra Appeal: Enhance the presentation of your cupcakes by sprinkling a few extra chopped pecans or a light dusting of cinnamon on top of the cream cheese frosting. You could also add a small decorative carrot for a festive touch.
Perfect Pairings: These cupcakes pair wonderfully with a hot cup of coffee or a chai latte. For a more indulgent treat, serve them alongside a scoop of vanilla ice cream.
Storage Tips:
Room Temperature Storage: If you plan to eat the cupcakes within 2 days, store them in an airtight container at room temperature. This will help keep the cupcakes fresh and moist. Be sure they are fully cooled before storing to prevent condensation.
Refrigeration: Since the frosting contains cream cheese, it’s best to refrigerate the cupcakes if you’re not consuming them within a couple of days. Place them in an airtight container or wrap them individually in plastic wrap. The cupcakes will stay fresh for up to 5 days in the fridge.
Freezing: You can also freeze the cupcakes for longer storage. To freeze, place the cooled cupcakes (frosted or unfrosted) in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag. They will stay fresh for up to 2-3 months. When ready to eat, let them thaw in the refrigerator or at room temperature, and if needed, frost them once thawed.
Related Recipes:
FAQs:
Can I make these carrot cake cupcakes ahead of time?
Yes! You can prepare the cupcakes and frosting in advance. Store the cooled cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. You can also freeze the cupcakes for up to 2-3 months. Keep the frosting in the fridge, and frost the cupcakes just before serving for the best texture and presentation.
Can I make these cupcakes without the nuts and raisins?
Absolutely! The nuts and raisins are optional. You can leave them out for a more classic carrot cake flavor, or substitute them with other add-ins like shredded coconut or chocolate chips if desired.
How can I make the frosting less sweet?
If you find the cream cheese frosting too sweet, you can reduce the amount of powdered sugar. Start by using 1 cup of powdered sugar instead of 1½ cups and adjust to your taste. You can also add a pinch of salt or a little extra vanilla extract to balance the sweetness.
Can I use a different type of oil for the cupcakes?
Yes! While canola or vegetable oil is recommended for its neutral flavor, you can substitute it with other oils like sunflower oil or even coconut oil for a different flavor profile. Just keep in mind that coconut oil may impart a slight coconut taste to the cupcakes.
Conclusion:
These Carrot Cake Cupcakes are the ultimate dessert for carrot cake lovers. The combination of moist cake and tangy cream cheese frosting is unbeatable, making these cupcakes perfect for birthdays, holidays, or just a cozy treat at home. Plus, they’re quick and easy to make, so you can enjoy a homemade dessert in just under an hour!
📖 Recipe:
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Easy Carrot Cake Cupcakes
- Total Time: 45 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
These Easy Carrot Cake Cupcakes are moist, flavorful, and topped with a rich cream cheese frosting. Perfect for any occasion, these cupcakes are a delightful twist on classic carrot cake, made even better with optional nuts and raisins. Whether it’s for a special celebration or a cozy dessert, these homemade cupcakes will be the star of the show.
Ingredients
For the Cupcakes:
1¼ cups (160g) all-purpose flour
1 teaspoon baking soda
¼ teaspoon fine sea salt
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger (optional)
¼ teaspoon ground cardamom (optional)
⅛ teaspoon freshly grated nutmeg (optional)
½ cup (118ml) canola or vegetable oil
½ cup (100g) granulated sugar
½ cup (105g) packed light or dark brown sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
1½ cups (150g) grated peeled carrots (2 to 3 medium carrots)
¼ cup (35g) coarsely chopped pecans (optional)
¼ cup (35g) raisins (optional)
For the Cream Cheese Frosting:
4 ounces (115g) full-fat block cream cheese, softened to room temperature
2 tablespoons (28g) unsalted butter, softened to room temperature
½ teaspoon vanilla extract
Pinch of fine sea salt
1½ cups (165g) powdered sugar, plus more as needed
Pinch of ground cinnamon or ground cardamom (optional)
¼ cup (35g) coarsely chopped pecans (optional, for garnish)
Instructions
- Preheat the oven to 350°F (176°C). Line a 12-cup muffin pan with cupcake liners.
- Whisk the dry ingredients: In a medium bowl, combine the flour, baking soda, salt, cinnamon, ginger, cardamom, and nutmeg.
- Mix the wet ingredients: In another bowl, whisk the oil, granulated sugar, brown sugar, and vanilla extract until smooth. Add eggs, one at a time, mixing until fully incorporated.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the carrots and optional add-ins: Add the grated carrots, pecans, and raisins (if using).
- Fill the muffin cups: Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes or until a toothpick comes out clean. Let the cupcakes cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
- Prepare the frosting: Beat cream cheese and butter until smooth. Add vanilla, salt, and powdered sugar, beating until fluffy.
- Frost the cupcakes: Once cooled, frost each cupcake with the cream cheese frosting. Garnish with chopped pecans, if desired.
Notes
For a fluffier texture, make sure to sift the dry ingredients before mixing.
You can make the cupcakes ahead of time and store them in an airtight container for up to 2 days at room temperature or up to 5 days in the refrigerator.
If you want a thicker frosting, add more powdered sugar. To adjust the consistency, add milk one teaspoon at a time.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert, Cupcakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: Approximately 300 kcal per cupcake
