Carrot Cake Cupcakes
These carrot cake cupcakes have the perfect balance of warm spices and moist crumb. With fresh grated carrots, brown sugar, and the option for toasted nuts, they’re a treat you’ll want to make over and over. The spices—cinnamon, ginger, nutmeg, and cloves—give them that classic, comforting carrot cake flavor! 🥕🧁
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Carrot cake cupcakes are a delicious, bite-sized dessert that captures the cozy flavors of the classic carrot cake but in a more portable form. With warm spices like cinnamon, nutmeg, and ginger, and topped with rich cream cheese frosting, these cupcakes are perfect for any occasion—whether it’s an afternoon treat or a holiday gathering.
Here’s my tried-and-true recipe for Carrot Cake Cupcakes, and trust me, you’re going to love every bite! With a moist, spiced crumb and a creamy, indulgent frosting, these cupcakes are bound to become a family favorite.
Keep reading for 3 reasons why you’ll love this recipe, plus some tips, substitutions, and answers to common questions! 🥕🧁
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3 Reasons You’ll Love These Carrot Cake Cupcakes
Perfectly Moist with a Tender Crumb: These cupcakes are incredibly moist thanks to fresh grated carrots, which provide natural moisture and texture. The combination of spices—cinnamon, ginger, nutmeg, and cloves—adds a comforting warmth that makes these cupcakes irresistible. The vegetable oil used in the batter helps keep them soft and tender without being greasy, ensuring every bite melts in your mouth.
Deliciously Creamy Frosting: What’s a carrot cake without cream cheese frosting? This frosting is a smooth and velvety blend of cream cheese and butter, with just the right amount of sweetness from powdered sugar. The frosting is easy to make and takes these cupcakes from good to extraordinary. Plus, it’s simple to pipe or spread on top, giving you the option for a neat, decorative swirl or a more rustic spread.
Simple, Yet Elegant Dessert: This recipe is straightforward but elevated—perfect for both beginners and seasoned bakers. The cupcakes come together in just a few steps and bake quickly, making them an easy choice for your next gathering or a sweet treat for yourself. The frosting can be made while the cupcakes cool, so there’s minimal downtime, and you can enjoy these cupcakes in under an hour.
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Why Fresh Grated Carrots Make All the Difference in Carrot Cake Cupcakes
Using fresh grated carrots is essential for achieving the perfect texture and flavor in these carrot cake cupcakes.
Fresh carrots provide natural moisture, which keeps the cupcakes soft and tender, while also giving them that vibrant, fresh flavor.
Pre-packaged, shredded carrots often lack the moisture and freshness needed, resulting in a drier batter and less flavorful cupcakes.
It only takes a few extra minutes to grate fresh carrots, and trust me, they make all the difference!
For the best results, I highly recommend using this high-quality grater to ensure your carrots are finely grated for even distribution in the batter:
How to Make Carrot Cake Cupcakes from Scratch
Before you dive into making these Carrot Cake Cupcakes, make sure you have the following equipment:
12-cup muffin tin (for baking the cupcakes)
Cupcake liners (for easy removal and cleanup)
Rotary vegetable grater (for grating the carrots)
Whisk (for mixing the dry ingredients)
Mixing bowls (one for dry ingredients, one for wet ingredients)
Electric hand mixer (for beating the cream cheese frosting, though you can use a hand whisk if you don’t mind some extra effort)
Wire cooling rack (for cooling the cupcakes after baking)
Spatula (for folding in the carrots and frosting the cupcakes)
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Step-by-Step Instructions:
Prepare your Ingredients:
Preheat your oven to 350 °F (175 °C).
Line a 12-cup muffin tin with cupcake liners and set aside.
Toast the Nuts (optional):
If you’re using nuts, place them in a dry skillet over medium heat. Stir them often until they’re fragrant and lightly browned (about 5 minutes).
Remove from the heat and let cool before chopping into smaller pieces.
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Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
Mix the Wet Ingredients:
In a large bowl, whisk together the brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract until smooth.
I usually hand-whisk for 1-2 minutes.
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Combine Wet & Dry Ingredients:
Gradually add the dry ingredients into the wet ingredients, gently mixing just until combined.
Do not overmix! We want tender, moist cupcakes not dense ones.
Fold in the Carrots & Nuts:
Use a spatula to fold in the freshly grated carrots and optional toasted nuts. The batter should be thick but moist.
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Bake the Cupcakes:
Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full.
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs.
Be careful not to overbake.
Let the cupcakes cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.
Make the Frosting:
While the cupcakes cool, make the cream cheese frosting.
In a large bowl, use an electric hand mixer to beat together the cream cheese and butter until smooth and creamy.
About 3-4 minutes on medium-high.
Decrease the mixer speed to low, then gradually add the powdered sugar, vanilla, and a pinch of salt.
Once fully incorporated, increase the mixer speed back to medium-high and mix until fluffy and well combined.
Another 2-3 minutes.
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Frost the Cupcakes:
Once the cupcakes are completely cool, transfer the buttercream to a piping bag fitted with your favorite large tip.
I recommend a large round or star tip for high piping.
I love to use an ATECO #848 tip!
You can garnish with extra toasted nuts or a sprinkle of cinnamon for a little extra flair. Serve & enjoy!
These carrot cake cupcakes have the perfect balance of warm spices and moist crumb. With fresh grated carrots, brown sugar, and the option for toasted nuts, they’re a treat you’ll want to make over and over.
The spices—cinnamon, ginger, nutmeg, and cloves—give them that classic, comforting carrot cake flavor. Pair with cream cheese frosting for the ultimate indulgence! 🧁🥕
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How to Store Carrot Cake Cupcakes
Once you’ve baked and frosted your carrot cake cupcakes, you’ll want to store them properly to keep them fresh and delicious.
Room Temperature: If you plan to enjoy them within a day or two, you can store the cupcakes at room temperature in an airtight container. This will keep the cupcakes fresh and the frosting creamy.
Refrigeration: For longer storage, place the cupcakes in an airtight container and refrigerate them for up to 3 days. The cool temperature helps preserve the freshness of the cream cheese frosting. The flavor actually improves as they sit, so they’re perfect for making ahead of time!
How Long Do These Cupcakes Last?
These carrot cake cupcakes last up to 3 days when stored properly in an airtight container in the fridge. If you want to freeze them for longer storage, simply freeze the cupcakes before frosting them. Once frozen, transfer them to a zip-top bag or airtight container and store for up to 3 months. When you’re ready to serve, simply thaw them at room temperature and frost.
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Ingredient Substitutions & Variations
This recipe is incredibly adaptable, so don’t hesitate to switch up ingredients based on what you have or your personal preferences:
Nuts: The recipe calls for toasted walnuts or pecans, but feel free to use your favorite nuts or skip them entirely. You can even add raisins or shredded coconut for extra texture.
Flour: You can substitute the all-purpose flour with whole wheat flour for a heartier version, or try a gluten-free flour blend if you need a gluten-free option. Just make sure the flour blend is designed for baking.
Sugar: For a lighter version, you can replace the brown sugar with coconut sugar, or for a healthier alternative, use maple syrup or honey. Just be mindful of the moisture balance when making substitutions.
Spices: The combination of cinnamon, ginger, nutmeg, and cloves creates a warm, spiced flavor, but if you’re missing one or two, don’t worry! You can swap out the individual spices for pumpkin pie spice or apple pie spice for a similar effect.
FAQs
Q: Can I make these cupcakes without frosting?
A: Absolutely! While the cream cheese frosting is a key part of what makes these cupcakes irresistible, you can enjoy them plain or with a simple glaze. A light dusting of powdered sugar works well too if you're looking for a lighter version.
Q: Can I freeze these cupcakes?
A: Yes! These cupcakes freeze wonderfully. I recommend freezing them unfrosted, then thawing them and frosting them when you’re ready to serve. This ensures the frosting remains fresh and creamy.
Q: How do I make sure the cupcakes don’t stick to the liners?
A: To avoid sticking, make sure you’re using non-stick cupcake liners or lightly spray the inside of the liners with cooking spray before adding the batter. This ensures easy removal after baking.
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Tips & Tricks
Grating Carrots: For the best texture, grate your carrots finely. The finer the grate, the more evenly they will distribute throughout the batter.
Don’t Overmix: When combining the wet and dry ingredients, mix gently. Overmixing can lead to dense cupcakes, so just mix until combined for the lightest, fluffiest texture.
Check for Doneness: Every oven is different, so check your cupcakes at the 18-minute mark by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, they’re done!
I hope you’re as excited to try these Carrot Cake Cupcakes as I am to share them with you. Whether you're baking for a special occasion or just a sweet craving, these cupcakes are sure to satisfy! Let me know how they turn out in the comments below, and feel free to share your creations on social media using the hashtag #ChynaBsSweets.
Don’t forget to subscribe to my newsletter for more delicious recipes like this one and share this post with your friends and family.
— Happy Baking, Xoxo Chyna B 🥕
More Cupcake Recipes you’ll enjoy:
Pin this recipe for later or save it to your favorite dessert board! 🥕🧁
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Carrot Cake Cupcakes w/ Cream Cheese Frosting
Ingredients
Instructions
- Preheat & Prep: Preheat your oven to 350 °F (175 °C). Line a 12-cup muffin tin with cupcake liners and set aside.
- Toast the Nuts (optional): If you’re using nuts, place them in a dry skillet over medium heat. Stir them often until they’re fragrant and lightly browned (about 5 minutes). Remove from the heat and let cool before chopping into smaller pieces.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- Mix the Wet Ingredients: In a large bowl, whisk together the brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract until smooth. I usually hand-whisk for 1-2 minutes.
- Combine Wet & Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, gently mixing just until combined. Do not overmix!
- Fold in the Carrots and Nuts: Fold in the freshly grated carrots and optional toasted nuts. The batter should be thick but moist.
- Bake the Cupcakes: Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting: While the cupcakes cool, make the cream cheese frosting. In a medium bowl, use an electric hand mixer to beat together the cream cheese and butter until smooth and creamy (about 3-4 minutes on medium-high).
- Decrease the mixer speed to low, then gradually add the powdered sugar, vanilla, and a pinch of salt. Once fully incorporated, increase the mixer speed back to medium-high and mix until fluffy and well combined (another 2-3 minutes).
- Frost & Enjoy: Once the cupcakes are completely cool, pipe or spread a generous amount of cream cheese frosting on top. You can garnish with extra toasted nuts or a sprinkle of cinnamon for a little extra flair. Enjoy!
Notes
- Enjoy them fresh or store them in an airtight container in the fridge for up to 3 days. The flavor only gets better as they sit!
- Read the entire blog post for more in-depth instructions on creating this yummy recipe.
Nutrition Facts
Calories
436Fat
24 gSat. Fat
8 gCarbs
53 gFiber
1 gNet carbs
52 gSugar
39 gProtein
5 gSodium
280 mgCholesterol
60 mgAny nutritional information on chynabsweets.com should only be used as a general guideline as this information is provided as a courtesy and is an estimate only.
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