Carrot Cupcakes
Moist and fluffy carrot cupcakes made with fresh carrots, cinnamon, and topped with creamy frosting. Easy to make and perfect for any occasion!
Servings: 18 cupcakes
Calories: 319kcal
Equipment
- Cupcake liners
Ingredients
Cupcake Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1/2 cup brown sugar packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1/2 cup chopped walnuts or pecans optional
Frosting Ingredients
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large mixing bowl, combine the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until well combined and slightly creamy.
- Gradually add the dry flour mixture to the wet mixture, stirring until just combined. Be careful not to overmix.
- Fold in the grated carrots and chopped nuts (if using) until evenly distributed in the batter.
- Fill each cupcake liner about 3/4 full of the batter.
- Bake in the preheated oven for 20-24 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Once baked, remove the cupcakes from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Make the cream cheese frosting: In a mixing bowl, beat the softened cream cheese and butter together until creamy and well combined.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition. This will ensure a smooth and creamy frosting.
- Stir in the vanilla extract and mix until incorporated.
- Assemble the cupcakes: Once the cupcakes are completely cooled, use a piping bag or an offset spatula to generously frost each cupcake with the cream cheese frosting.
- Optionally, you can sprinkle chopped nuts on top of the frosting for decoration.
Notes
How to Store
Store cupcakes in an airtight container. Because of the cream cheese frosting, they need to be kept cold and can be stored in the refrigerator for up to 4 days.Recipe FAQs
Can I make these carrot cupcakes without nuts? Absolutely! The nuts are totally optional and just add a bit of crunch. If you're not a fan or have a nut allergy, you can simply leave them out. You can also substitute with raisins, shredded coconut, or even crushed pineapple for extra moisture and flavor. How do I keep the cupcakes moist? Carrot cupcakes are naturally moist thanks to the shredded carrots and oil. But here are a few pro tips to make sure they stay that way:- Don’t overmix the batter—stir just until combined.
- Use freshly grated carrots (pre-shredded ones can be too dry).
- Store them in an airtight container to prevent drying out.
- Bake the cupcakes a day or two in advance and store them (unfrosted) in an airtight container.
- Freeze the cupcakes for up to 2 months. Just thaw at room temperature before frosting.
- If you're making the cream cheese frosting ahead, store it in the fridge for up to 5 days, and give it a good whip before using.
- Applesauce: Use 1/4 cup of unsweetened applesauce per egg.
- Mashed banana: Use 1/4 cup of mashed ripe banana per egg (adds a slight banana flavor).
- Flax egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. Let it sit for 5–10 minutes to thicken before using.
Nutrition
Calories: 319kcal | Carbohydrates: 44g | Protein: 2g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 151mg | Potassium: 97mg | Fiber: 1g | Sugar: 42g | Vitamin A: 2665IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 0.4mg
