Carrot Cake Cupcakes

By Tracy

12 Person

45 Minutes

480 Calories

Soft, fluffy, and moist carrot cake cupcakes! Made completely from scratch with real grated carrots and the option to add nuts or raisins, these cupcakes are always a hit! Make sure to top them off with the absolute best cream cheese frosting.These carrot cake cupcakes are a modified version of my favorite carrot cake. The recipe is almost identical to the cake portion except for a bit more liquid in the batter — the original is perfect for cake but I found it to be too dense in the small space of a cupcake liner and added some milk for a bit of levity.

Ingredients

1 batch Cream Cheese Frosting
1/2 cup chopped walnuts or pecans optional
1 1/2 cups grated carrots
2 tbsp. milk
1 1/2 tsp. vanilla extract
2 large eggs
3/4 cup canola oil
1/4 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 cup light brown sugar packed
1/2 cup granulated sugar
1 1/4 cups all-purpose flour

Method

01

Preheat oven to 350 degrees F and line a 12-count muffin pans with paper liners.
02

In the bowl of a stand mixer (or in a large bowl using an electric mixer), whisk together flour, sugars, baking powder, baking soda, salt, cinnamon and nutmeg.
03

Stir in canola oil. Add eggs, one at a time, pausing to scrape down sides of the bowl after each addition. Beat until well-combined.
04

Stir in vanilla extract and milk. Add carrots and nuts (if using). and stir until combined.
05

Evenly divide batter into cupcake liners, filling each 2/3-3/4 of the way full. Transfer to oven and bake on 350 degrees F for 20 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
06

Allow cooling completely before decorating with cream cheese frosting.

Related Tags

Carrot Cake Cupcakes

4.5

( By Tracy )

01 Information

Grade medium
Serving 12 servings
Calorie 480 Kcal
Prep Time 20 Mins
Cook Time 25 Mins
Total Time 45 Mins

02 Ingredients

1 batch Cream Cheese Frosting

1/2 cup chopped walnuts or pecans optional

1 1/2 cups grated carrots

2 tbsp. milk

1 1/2 tsp. vanilla extract

2 large eggs

3/4 cup canola oil

1/4 tsp. nutmeg

1 tsp. cinnamon

1/2 tsp. salt

1/2 tsp. baking powder

3/4 tsp. baking soda

1/2 cup light brown sugar packed

1/2 cup granulated sugar

1 1/4 cups all-purpose flour

03 Method

Step 1

Preheat oven to 350 degrees F and line a 12-count muffin pans with paper liners.

Step 2

In the bowl of a stand mixer (or in a large bowl using an electric mixer), whisk together flour, sugars, baking powder, baking soda, salt, cinnamon and nutmeg.

Step 3

Stir in canola oil. Add eggs, one at a time, pausing to scrape down sides of the bowl after each addition. Beat until well-combined.

Step 4

Stir in vanilla extract and milk. Add carrots and nuts (if using). and stir until combined.

Step 5

Evenly divide batter into cupcake liners, filling each 2/3-3/4 of the way full. Transfer to oven and bake on 350 degrees F for 20 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.

Step 6

Allow cooling completely before decorating with cream cheese frosting.

04 Author