Carrot Cupcakes
Soft and moist carrot cupcakes, this recipe results in a spiced carrot cake topped with homemade cream cheese frosting!
I love to top my carrot cupcakes with cream cheese frosting, you can use your own favourite recipe or store bought.
Personally I love this cream cheese frosting recipe, it’s super light and fluffy.
Carrot Cupcake Mix-ins
Nuts: Stir in 1/4 cup chopped nuts into the batter.
Raisins: Mix in a small amount of raisins.
Coconut: Toasted shredded coconut mixed into the batter or sprinkled on top the frosting.
Pineapple: Mix in 1/4 cup of diced pinapple, either fresh or canned (drained).
Best way to store carrot cupcakes
Carrot cupcakes freeze well, and will last for up to three months if stored properly in an air tight freezer bag, unfrosted.
Thaw them at room temperature for a couple of hours before frosting and serving.
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How to Make Carrot Cupcakes
Yields: 24 Cupcakes | Prep time: 15 Minutes | Cook time: 22 Minutes
Ingredients:
1 Cup All-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1/2 tsp salt
1 cup sugar
2 eggs, beaten
1/2 cup vegetable oil
1 1/2 cups carrots, grated
1 tsp vanilla
Frosting:
1 Recipe of the Best Cream Cheese Frosting
Directions:
Preheat oven to 350 degrees F and line a standard muffin pan with baking cups.
Whisk dry ingredients in a large bowl
Beat sugar, eggs, oil and vanilla together in a medium bowl until well combined.
Stir into dry mixture and mix well then stir in the carrots.
Spoon batter evenly into the prepared muffin tray.
Bake 18-22 minutes, or until a toothpick inserted into the centres comes out clean. (You can also check for a golden colour and springy to the touch)
Remove cupcakes to wire racks and cool completely.
Meanwhile, make the cream cheese frosting.
Pipe frosting onto cooled cupcakes and decorate as desired.
Carrot Cupcakes
Ingredients
- 1 Cup All-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground cloves
- 1/2 tsp salt
- 1 cup sugar
- 2 eggs, beaten
- 1/2 cup vegetable oil
- 1 1/2 cups carrots, grated
- 1 tsp vanilla
- Cream Cheese Frosting
Instructions
Preheat oven to 350 degrees F and line a standard muffin pan with baking cups.
Whisk dry ingredients in a large bowl
Beat sugar, eggs, oil and vanilla together in a medium bowl until well combined.
Stir into dry mixture and mix well then stir in the carrots.
Spoon batter evenly into the prepared muffin tray.
Bake 18-22 minutes, or until a toothpick inserted into the centres comes out clean.
Remove cupcakes to wire racks and cool completely.
Meanwhile, beat cream cheese and butter together in a medium bowl with an electric mixer until smooth and creamy.
Beat in powdered sugar and vanilla until light and fluffy.
Pipe frosting onto cooled cupcakes and decorate with candy pearls.
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Nutrition Information:
Yield:
12Serving Size:
1 cupcakeAmount Per Serving: Calories: 216Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 167mgCarbohydrates: 29gFiber: 1gSugar: 19gProtein: 2g
Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.
