Easy Carrot Cake Cupcakes

This is our favorite carrot cake cupcake recipe! They’re 100% homemade, easy to make, versatile and absolutely delicious. These cupcakes are also inspired by one of our most popular recipes! Switch to the Easy Carrot Cake Cupcakes recipe


A few years ago, we shared our all-time favorite carrot cake recipe. Since you shared it, many of you have checked and shared with your family and friends. We’ve also been asked to make cupcakes out of these, and while we shared some quick cake recipe tips, we thought it was time to share our must-have carrot cake cupcake recipe.

These cupcakes are super easy to make and you don’t need any fancy equipment to make the batter. Let me walk you through the basic process, the full recipe with all ingredient amounts is below.


How to Make Carrot Cake Cupcakes

Preparing these cupcakes is as easy as making carrot cake. If you have a few bowls and you can mix the ingredients, you can make these cupcakes! This is how I like to do it:

  1. Mix the dry ingredients in one bowl and the wet ingredients in another: I like to whisk my dry ingredients together in a bowl until well combined. Then I mix all the wet ingredients together in another bowl.
  2. Fold the dry and wet ingredients together: For this step, I use a rubber spatula or large spoon and fold the two (wet and dry ingredients) together until I don’t see any large streaks of flour. (We use the same method to make blueberry muffins and this buttery blueberry cake. Both recipes are so good!)
  3. Add plenty of grated carrots, and if you add any, nuts and raisins: When the batter is ready I add the carrots and if I have on hand raisins and chopped pecans.

bake muffins

We developed this recipe to make about 12 good sized cupcakes. I use a regular cupcake pan. They are baked in the oven for 22 to 27 minutes.

Once baked, it’s important to let the cupcakes cool before topping them with your favorite frosting (we’ve provided an easy cream cheese frosting for you in the recipe below).

If you want to bake a full size cake, take a look at our easy carrot cake recipe.


Frequently Asked Questions

How to store cupcakes? Technically, since cupcakes have cream cheese frosting, they should be stored in the fridge, but most bakers (even professional ones) are fine with leaving frosted cupcakes on the counter for a few hours (as long as the kitchen isn’t cooking). . is hot). Cupcakes will keep refrigerated for about 5 days.

Can I use applesauce instead of oil in the muffins? It’s something we’ve never tried ourselves, so you might need to experience a bit for yourself. That said, you should be able to swap out some of the oil for applesauce without too much trouble.

Can I add pineapple to carrot cake cupcakes? Yes absolutely. This will add even more moisture to the muffins. So use fresh pineapples, or if using canned ones, drain them first before adding them to the cake. We recommend adding no more than 1/2 cup.

More cupcake recipes

Easy Carrot Cake Cupcakes

  • A COOK

These carrot cake cupcakes are so easy to make. For the carrots, we prefer to hand grate the best bits of carrot, which will melt into the cupcake batter, but you can use a food processor as well. This will shred the carrots quickly, but the chunks will be slightly larger. Some grocery stores also sell bags of grated carrots.

This recipe is forgiving. You can do this with or without the nuts and raisins. We like to use both granulated and brown sugar, but either is an option.

Makes 12 cupcakes

will need

Carrot muffins

1 ¼ cups (160 grams) all-purpose flour

1 teaspoon baking powder

1/4 teaspoon fine sea salt

3/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger, optional

1/4 teaspoon ground cardamom, optional

1/8 teaspoon freshly grated nutmeg, optional

1/2 cup (118 ml) canola oil or other vegetable oil

1/2 cup (100 grams) granulated sugar

1/2 cup (95 grams) lightly packed brown sugar

1 teaspoon vanilla extract

2 large eggs, at room temperature

1 ½ cups (150 grams) grated peeled carrots, 2 to 3 medium carrots

1/4 cup (32 grams) coarsely chopped pecans, optional

1/4 cup (32 grams) raisins, optional

Cream Cheese Frosting

4 ounces (113 grams) whole block cream cheese, softened at room temperature

2 tablespoons (57 grams) unsalted butter, softened at room temperature

1/2 teaspoon vanilla extract

A pinch of fine sea salt

1 ½ cups (180 grams) powdered or powdered sugar, plus more if needed

A pinch of ground cinnamon or ground cardamom, optional

1/4 cup (32 grams) coarsely chopped pecans, optional


  • make dough
  • Heat the oven to 350 degrees Fahrenheit (176°C). Line a muffin tin with 12 muffin liners.

    In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cardamom, and nutmeg until well combined.

    In another bowl, whisk together the oil, sugar, and vanilla. Beat the eggs one at a time until combined.

    Switch to a large rubber spatula. Scrape down the sides and bottom of the bowl, then add the dry ingredients in 3 portions, stirring gently until they disappear and the batter is smooth. Add carrots, walnuts and raisins.

    • Bake cupcakes
    • Divide the batter into the prepared muffin cups and fill about 3/4 of the way to the top. Bake for 20 to 25 minutes, until tops of cupcakes are springy to the touch and a toothpick inserted into center of cake comes out clean.

      Allow cupcakes to cool in pan for 5 minutes, then transfer to cooling rack and cool completely before frosting.

      • make icing
      • In a large bowl, beat cream cheese, butter, vanilla, and salt with hand mixer on medium speed until very creamy, about 2 minutes.

        For a creamier glaze, sift or beat the powdered sugar until most of the large lumps are gone.

        Beat in powdered sugar 1/4 cup at a time until fluffy. For a thicker glaze, add an additional 1/4 cup to 1/2 cup powdered sugar.

        For a flavorful glaze, add a pinch of ground cinnamon or cardamom.

Advice from Adam and Joanne

  • Optional Spices: In our original carrot cake recipe, we only use ground cinnamon. We like it that way (as do many of our readers), but I also like a slightly spicier version. Optional ground ginger, cardamom, and nutmeg don’t overwhelm the cupcakes, but they add a nice warm zest.
  • Frosting – If you plan on pouring a lot of frosting on each cupcake, you may need to double the frosting recipe above. If you have leftovers, the frosting can be stored in an airtight container in the fridge for a few days or in the freezer for a few months.
  • Recipe inspired and adapted from Smitten Kitchen’s Carrot Cake Cupcakes recipe.
  • Nutritional Information: The nutritional information below is an estimate. We use the USDA database to calculate approximate values.

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: Part 1 ice cream cake / calories 336 / total fat 17.1g / Saturated Fatty Acids 5.2g / cholesterol 50.7mg / sodium 220.7mg / carbohydrates 43.5g / fiber 0.8g / total sugar 32.2g / protein 3.8g

AUTHOR: Adam and Joanne Gallagher

Article content is collected and compiled by:

Source : inspiredtaste.net

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