These Carrot Cake Cupcakes are absolutely amazing! Light and airy, adorned with a thick layer of cream cheese frosting on top.
In This Post
Video To Create These Cupcakes
The Carrot Cake Cupcakes That Captivated Me
WOW these are fantastic! My husband’s all-time favorite dessert is carrot cake, so we have high expectations for a memorable carrot cake cupcake recipe.
(I’m also quite fond of this carrot cake coffee cake, which is a bit more brunchy, so now we have alternatives.)
They are fluffy and light with a lovely dome shape, while still being dense and buttery enough to resemble true carrot cake!
I’m not particularly skilled at decorating, but my sister crafted these adorable carrot toppers a few years back, and I’ve been inspired by them ever since – they’ll certainly draw some compliments at Easter brunch. (Instructions for creating them are included in the notes section of the recipe.)
Succulent, tender, not overly complicated, and finished with cream cheese frosting. It’s truly a sight to behold. I hope you enjoy them!
The Ultimate Carrot Cake Cupcakes with Cream Cheese Frosting
Total Time:
40 minutesYield:
12 cupcakes 1x
Description
Indulge in Carrot Cake Cupcakes with Cream Cheese Frosting! Soft and bouncy, yet also rich and moist, coated with a generous spread of cream cheese frosting.
Ingredients
Units
Scale
Carrot Cake Cupcakes
Cream Cheese Frosting
Instructions
- Prep: Get the oven ready by preheating it to 350 degrees. Grease a muffin tin using nonstick spray. (I appreciate these without using paper liners – they end up with a perfectly creased edge and delightful dome shape, plus a chewier crust!)
- Carrots: Shred the carrots, then chop them roughly into smaller pieces. This can also be done in a food processor, but I found I preferred the grated and chopped method.
- Cupcake Batter: Combine the oil, brown sugar, eggs, and vanilla in a bowl, whisking until blended. Gently fold in the carrots. Then mix in the dry ingredients until just incorporated.
- Bake: Pour the batter into the muffin tin, filling each cup about two-thirds full. Bake for 16-17 minutes. Lightly press the centers – if they bounce back, they’re done. If they don’t, add another 2-3 minutes. (Using paper liners may require closer to 19 minutes.)
- Cream Cheese Frosting: With an electric mixer, beat together the softened butter and cream cheese until creamy. Gradually blend in the powdered sugar and vanilla; continue mixing until smooth and scrumptious.
- Frost and Enjoy: Pipe the frosting over the cooled cupcakes; serve immediately or refrigerate. (They’re also delightful the next day!)
Notes
Choice of Oil: We experimented with avocado oil, vegetable oil, canola oil, and coconut oil. (!!) I adored the coconut oil – it created a wonderfully delicious, buttery texture when warm, but they turned firm and dry as they cooled. Since I assume most of us will be making these in advance for gatherings, I opted for an oil that would remain soft and moist when cooled. Considering that, canola oil is a reliable option as it stays soft and moist for several days.
Carrot Quantities: Carrot sizes can vary widely! I made this several times, and I highly suggest weighing the carrots if possible – I use this scale (very user-friendly). I weigh them after peeling and trimming the tops, ensuring I know exactly how much carrot (and flour, and sugar) I’m adding to the recipe.
Creating Carrot Toppers: It’s optional, but my sister made these a few years back (inspired by Sally’s Baking Addiction) and they are so adorable. Here’s my method: melt 3 squares of almond bark in the microwave for 90 seconds, checking every 30 seconds. (In my experience, almond bark is much easier to work with than white chocolate.) Divide it into two bowls and use gel food coloring to create a light orange (a few drops of red + a few drops of yellow) and a green. Transfer the orange to a baggie, snip off the corner, and pipe small triangle-shaped squiggles on parchment or wax paper. Then repeat with green. Place a small green dot at the top of the carrot and use a toothpick to fan it out into a three-pronged carrot top. They’ll cool in about 20 minutes and will be ready for your cupcakes!
Sweetness of the Frosting: If you find the cream cheese frosting to be excessively sweet, consider making some whipped cream and folding it into the cream cheese frosting to create a fluffier texture without adding more sweetness. A fantastic suggestion from a commenter recently!
Using Liners or Not: I prefer to bake these without paper liners – they achieve a lovely crispy edge, and the contrast between the chewy, slightly caramelized surface and the fluffy interior is delightful! Just like this!
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: carrot cake cupcakes, cream cheese frosting, carrot cake
Frequently Asked Questions For This Recipe
Is it possible to add nuts and raisins to these cupcakes?
Absolutely! Just incorporate them into the batter at the end before baking.
Can I use liners in the muffin pan?
I favor baking directly in the muffin tin without liners! They come out beautifully, achieving a lovely finish that enhances the muffin’s appearance, and they look stunning without paper! Drawbacks of paper liners: they may lengthen the baking time, and since these are very moist muffins, if you prepare them a day in advance, the oil could soak through the paper liners.
Can I use a mini muffin tin for these?
What a great idea! Just shorten the bake time to about 10 minutes and monitor them closely.
Can I prepare these cupcakes without dairy?
The recipe for the carrot cake cupcakes is dairy-free as written. For the frosting – I haven’t tested this, but I suspect using dairy-free butter and vegan cream cheese would work (similar to this recipe).
Is it okay to substitute a different oil for this recipe?
I prefer to use a neutral oil for this, such as canola or vegetable oil. I also enjoyed using coconut oil for these, but they didn’t maintain their softness once cooled. (Refer to the notes in the recipe for my complete thoughts on testing other oils!)