Lightly spiced and topped with fluffy cream cheese frosting, Carrot Cake Cup Cakes are the delightful indulgence you can have when you don’t want to make a whole carrot cake.
I love the individual serve style of cupcakes. It makes them perfect for picnics where you don’t have to worry about extra plates, napkins and serving dishes.
This easy carrot cupcake recipe is a go-to for Easter Picnics and they make a delicious, handheld, no-fuss treat for kids picnics.
Don’t let your cupcakes arrive a mess: Get our best Tips and Tricks for Transporting Cupcakes, including some great DIY hacks.
FAQ’s and Tips for Making the Best Carrot Cupcakes
While some might like to argue otherwise, putting carrots in cupcakes does not count for part of your Daily Five. What carrots do in cupcakes, or any carrot cake, is impart a natural sweetness and give the cake that delicious moist texture we love about carrot cakes.
Once the carrot is blended in and cooked, you will barely see or taste “carrot”, but never fear, like zucchini in muffins and bread, it serves a purpose in creating super moist and sweet carrot cake cupcakes.
Carrot cupcakes can be stored in an airtight container in a cool place; however, keeping them in the fridge is best for optimal freshness. The other consideration you have is the type of frosting. If you have already frosted the cupcake with cream cheese frosting, it is best to store them in the fridge to avoid the cheese spoiling. Make sure they are covered in the refrigerator.
If stored in the fridge, carrot cupcakes will keep for at least four days. Leave them to sit at room temperature for 10 minutes to take the chill off and let the frosting soften.
Yes, you can prepare and freeze carrot cakes ahead of time. They will keep for 2-3 months in the freezer. Things to consider before freezing:
Make sure the cupcake is completely cool first before freezing.
Wrap them well in a freezer bag or airtight container to prevent freezer burn.
You can freeze them frosted or unfrosted – I prefer unfrosted so you can make the icing fresh when they defrost.
Love a heartwarming cake with cream cheese icing? Try our delicious Gingerbread Cake with Cream Cheese Frosting or our sweet tribute to Jamaica’s most delicious export – Pineapple Hummingbird Cake. We’ve even got a low carb Chocolate Cake With Decadent Chocolate Cream Cheese Icing.
Carrot Cake Cupcake Recipe with Cream Cheese Frosting
Deliciously moist and lightly spiced, this carrot cake cupcake recipe is a breeze to whip up. Topped with fluffy cream cheese frosting, these cupcakes are a delightful alternative to a whole carrot cake.
Ingredients
Ingredients for the Carrot Cake Cupcakes
- 1 ¼ cup all-purpose flour
- ½ cup granulated sugar
- 1/4 cup brown sugar
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ½ cup butter, melted
- 2 large eggs, room temp
- 1 ½ teaspoon vanilla extract
- 1 ½ cup grated carrots
- 1/4 cup chopped walnuts
Ingredients for the Cream Cheese Frosting
- 8 oz cream cheese
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- ¼ cup sour cream
Instructions
How to Make the Carrot Cupcakes
- Preheat oven to 350F | 175C and prepare a 12 count muffin tin with cupcake liners.
- In a large bowl, whisk the dry ingredients: flour, baking soda, baking powder, sugars, salt, cinnamon, nutmeg, and ginger.
- In another bowl, whisk the wet ingredients: eggs, melted butter, and vanilla extract.
- Combine the wet and dry ingredients and mix well.
- Add the grated carrots and half the amount of walnuts. Stir until evenly combined.
- Divide the batter evenly into each muffin cup and fill each one about ¾ full.
- Bake at 350F | 175C for about 20 minutes or until a toothpick inserted in the centre comes out clean. The tops of the centre of the cupcake should bounce back up when touched.
- Once the cupcakes are finished baking, let them cool completely before decorating with the cream cheese icing.
How to Make the Cream Cheese Frosting
- As the cupcakes bake, prepare the cream cheese frosting
- Beat all the ingredients in a large mixing bowl for about 2 minutes. You can use a handheld mixer or whisk by hand until smooth.
- Place the mix in the fridge to let the mixture thicken and firm up. When ready to ice the cupcakes, give the frosting a quick stir and load it into a piping bag.
- Top each cupcake with the cream cheese frosting and decorate with walnuts or your choice of toppings.
Notes
Storage
The frosted cupcakes may be stored in an airtight container in the refrigerator for up to 4 days.
Freezing
Frosted or unfrosted cupcakes will freeze well for 2-3 months. Make sure the cupcakes are completely cool before freezing, if freezing them unfrosted.
Leave them in the refrigerator overnight to defrost.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 351Total Fat: 25gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 94mgSodium: 327mgCarbohydrates: 28gFiber: 1gSugar: 16gProtein: 4g
Nutrition data provided here is only an estimate
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