Best Carrot Cake Cupcakes
Best Carrot Cake Cupcakes ever! This recipe is also the recipe I used for my Carrot Cake. This treat is delectable and has a moist texture, warm spices, and sweet cream cheese frosting. The addition of shredded carrots also adds a subtle sweetness and a healthy element to the cupcakes.
why are cupcakes loved by many people?
Cupcakes are always my favorite treat to bring to any occasion. They are typically small, single-serving cakes that are easy to transport and share. They can also be customized with different frosting and toppings, making them a fun and unique treat. Additionally, cupcakes are often seen as a special treat because they can be made in small batches, allowing people to enjoy a special treat without having to bake a whole cake. All these factors make cupcakes a popular and beloved treat!
You can also check out my Carrot Cake Recipe
tips for having a nice texture and delicious carrot cake cupcakes
- Having all ingredients at room temperature when baking helps to create a uniform and smooth batter which results in a more even texture and consistent baking.
- It also helps ingredients to mix and combine more easily, which improves the taste and texture of your baked goods.
- It’s important to have a nice blend of spices. What makes carrot cupcakes so delicious is the combination of spices, such as cinnamon, and nutmeg, which give them a unique flavor compared to regular cupcakes.
- The cream cheese frosting for your carrot cake cupcakes makes it extra special. The creaminess and sweetness are balanced.
ingredients
DRY INGREDIENTS:
- All-purpose flour: Sift the flour 2-3 times to make sure there are no lumps
- For spices: Use cinnamon and nutmeg
- Leavening: Baking powder and baking soda
- Sugar: Brown sugar and granulated sugar
WET INGREDIENTS:
- Eggs: Use 2 large eggs, at room temperature.
- Oil: Canola oil
- Other flavorings: Carrots, raisins, pecans, and walnuts
CREAM CHEESE FROSTING:
- Cream cheese: at room temperature and softened
- Butter: room temperature
- Powdered sugar
- Heavy cream
- Nuts: sprinkle on top (optional)
how to make the best carrot cake cupcakes
- Preheat the oven to 350ºF. Line the cupcake pan with paper cupcakes. In a bowl combine, flour, cinnamon, nutmeg, salt, baking powder, and baking soda. Use a whisk and mix to combine.
- In a separate bowl, combine brown sugar, granulated, sugar, and eggs. Use an electric mixer and mix until smooth. Add vanilla and continue mixing until all is incorporated.
- Gradually add the dry ingredients, and continue mixing until combined. Scrape the side to make sure all ingredients are incorporated.
- Fold in the shredded carrots, raisins, and nuts. Use a spatula and mix until combined.
- Scoop the batter using an ice cream scoop into the cupcake pan. Fill each cup with about 1/4 cup of the batter until 3/4 full.
- Bake for 20-30 minutes or until the toothpick inserted comes out clean.
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Best Carrot Cake Cupcakes
Equipment
- Cupcake Pan
- Bowls
- Electric mixer
- Spatula
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup canola oil
- 1 teaspoon vanilla
- 1 cup shredded carrots
- 1/2 cup chopped pecans
- 1/2 cup chopped walnuts
FOR THE CREAM CHEESE FROSTING
- 8 oz. cream cheese, softened
- 1/2 cup or 1 stick of butter, softened
- 3 cups powdered sugar
- 1 tablespoon heavy cream
- Option: chopped nuts for toppings or decorate with a carrot
Instructions
- Preheat the oven to 350ºF. Line the cupcake pan with paper cups (12 cups).
- In a bowl, combine flour, cinnamon, nutmeg, salt, baking powder, and baking soda. Use a whisk to mix. Set them aside.
- In a separate bowl, combine brown sugar, granulated sugar, eggs, and canola oil. Mix for a minute or until smooth. Add vanilla, and continue mixing until combined.
- Gradually add the dry ingredients to the wet ingredients, about a third at a time. Mix until incorporated.
- Fold the carrots, raisins, and chopped nuts until combined. Use an ice cream scoop and fill each cupcake cup about 1/4 cup or 3/4 full. Bake for 20-30 minutes or until the toothpick inserted comes out clean. Cool before frosting.
FOR THE CREAM CHEESE FROSTING
- In a bowl, add cream chees and butter and mix until fluffy and creamy or smooth.
- Gradually add the sugar, and continue mixing on low until incorporated.
- Add the heavy cream, turn the speed to high, and keep mixing until smooth and fluffy. Frost each cupcake, decorate, and option to sprinkle with chopped nuts.
Notes
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Hi there! Nice to meet you. My name is Jen.
I’m a mom and a wife, and just like you, cooking is something I love to do! Let’s make something delicious but let’s not make ourselves run around like a chicken without a head. The recipes I share are inspired by my grandma’s cooking. She also thought me how to save time and money and eat better with fresh ingredients. I grew up in a household where home-cooked meals are part of our day-to-day life. Cooking is not a chore but a way of living and connecting with each other. I created these recipes to help everyday cooking simple and flavorful…