Absolutely Delicious Carrot Cake Cupcakes

Easter is just around the corner, and what better way to celebrate than with delicious carrot cake cupcakes? These cupcakes are not only adorable and festive, but they’re also a perfect addition to your Easter table. Whether you’re hosting a big family gathering or just a small get-together this Easter, these cupcakes are sure to be a hit with everyone.

If you’re looking for other spring-inspired desserts to share, check out these lemon bars or these strawberry cheesecake bars!

Customize the Recipe

Other carrot cake/carrot cake cupcake recipes usually have pecans, raisins, and even pineapple in the recipe. While I think putting raisins and pineapple in carrot cake is a big mistake, I can get behind adding in some chopped pecans or walnuts! Though I didn’t add any nuts in this recipe, feel free to add them yourself! Just make sure to chop them up small, and only add in about 3/4 cup.

I also list using ‘grated’ carrots in this recipe. I don’t like big chunks of stringy carrot in my baked goods, so that’s why I grate the carrots, rather than shred them. Chopping them slightly after grating them will help keep the carrots’ texture almost unnoticeable, but also maintain a strong flavor. If you like the texture of shredded carrots, go ahead and shred them! However, I don’t recommend buying pre-shredded carrots from the store–they are very dry and you will lose a lot of moisture in the cupcakes.

carrot cake cupcakes

Key Ingredients

Some of the ingredients in these carrot cake cupcakes may surprise you–but let me explain why some of them are included in this recipe. First off, CORNSTARCH. Cornstarch is one of my favorite ingredients to use in baked goods! It helps to soften the proteins in the flour, giving the cupcake a softer, lighter crumb. The other ingredient that may surprise you is the Greek yogurt. Greek yogurt will help keep the cupcakes moist and light. If you don’t have any on hand, you can always use sour cream instead–I just prefer Greek yogurt because it is lower calorie and does just as good of a job.

How to Make Carrot Cake Cupcakes

One of the best things about this recipe is that it’s incredibly easy to make. The cupcakes themselves can be made by hand in 2 bowls, and the frosting is a simple mixture of cream cheese, butter, powdered sugar, salt, and vanilla extract. The result is a light, fluffy cupcake that’s packed with flavor, topped with a creamy and tangy (but not too tangy) frosting that perfectly complements the warm, sweet taste of the carrots.

Start by preheating your oven and lining a muffin tin with cupcake liners. In a large bowl, whisk together the flour, baking powder, baking soda, cornstarch, salt, cinnamon, nutmeg, and ginger. In a separate bowl, mix together the, brown sugar, oil, Greek yogurt, eggs, and vanilla extract. Then add in the grated carrots. Add the dry ingredients to the wet ingredients and mix until just combined.

Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake for about 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Immediately transfer the cupcakes to a wire rack to cool completely.

While the cupcakes are cooling, make the cream cheese frosting. In a large bowl, beat together the cream cheese and butter until smooth. Add in the vanilla extract and salt and continue to mix. Then gradually add the powdered sugar, beating until the frosting is light and fluffy.

Once the cupcakes are completely cooled, use a piping bag or a knife to spread the cream cheese frosting on top. I also decorated them with tiny white chocolate carrots I made using just some melting white chocolate wafers and some food coloring. I piped them onto wax paper using a ziploc bag and then added them to the top of each cupcake once they hardened completely. While not necessary, it’s a fun touch!

carrot cake cupcakes

If you try out these carrot cake cupcakes or any of my other recipes, I’d LOVE to hear about it. You can leave a comment below the recipe, or if you post a picture on Instagram, be sure to tag me! Getting any feedback on my recipes is both rewarding AND helpful as I write and edit recipes in the future.

Now get baking, and enjoy!

Carrot Cake Cupcakes with Cream Cheese Frosting

Recipe by Maddie Saxey
5.0 from 1 vote
Servings

16

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

377

kcal

Ingredients

  • Cupcake Batter
  • 1 1/4 cup all-purpose flour

  • 1 cup light brown sugar, packed

  • 3/4 tsp baking soda

  • 1/2 tsp baking powder

  • 1 tsp cornstarch

  • 1/2 tsp salt

  • 1 1/2 tsp ground cinnamon

  • 1/4 tsp ground nutmeg

  • 1/4 tsp ground ginger

  • 1/2 cup canola oil

  • 1/2 cup whole fat greek yogurt, room temperature

  • 2 large eggs, room temperature

  • 2 tsp vanilla extract

  • 1 1/2 cup grated carrots*

  • Cream Cheese Frosting
  • 1/2 cup unsalted butter, softened**

  • 8 oz cream cheese, softened

  • 1 1/2 tsp vanilla extract

  • 1/4 tsp fine sea salt

  • 4 cups powdered sugar

Directions

  • Preheat oven to 350° F, line two muffin tins with 16 cupcake liners and set aside.
  • In a medium-sized bowl, whisk together the flour, brown sugar, baking powder, baking soda, cornstarch, salt, cinnamon, nutmeg, and ginger.
  • In a large bowl, whisk together the canola oil, greek yogurt, eggs, and vanilla extract. Make sure all ingredients are at room temperature.
  • Once well mixed, add the grated carrots to the wet ingredients and mix in with a rubber spatula or spoon. Then add in the dry ingredients, and mix until there isn’t any residual flour. Don’t overmix.
  • Use a spoon to scoop batter into the cupcake liners and fill them 3/4 the way full. Bake one tin at a time for 20 minutes each, or until a toothpick comes out clean of one of the center cupcakes. Immediately remove cupcakes from tin and allow to cool completely before frosting.
  • Cream Cheese Frosting
  • While the cupcakes are cooling, put together the frosting. In a standing mixer, cream the butter and cream cheese on high until well-mixed. Add the vanilla extract and salt, and mix on medium speed until evenly distributed.
  • Gradually add the powdered sugar and slowly increase the speed so that the powdered sugar doesn’t fly everywhere. Make sure to scrape down the sides of the bowl so that the frosting is evenly mixed. Mix on high for 3-4 minutes.
  • Once the cupcakes have completely cooled, you can either pipe the frosting on, or spread on top with a knife. If not eating within a few hours after baking, refrigerate until eating. Enjoy!

Notes

  • *Make sure to grate the carrots yourself rather than buy pre-shredded carrots from the store. Pre-shredded carrots are super dry and using them you’ll lose out on a lot of flavor and moisture. I also find that shredded carrots are too thick for cupcakes, so I prefer to grate them and even chop them up a little bit after grating–but the chopping isn’t necessary. However, if you prefer getting a lot of carrot texture in your cupcakes, feel free to shred them.
  • **If you don’t have any unsalted butter on hand, you can use salted butter–just make sure to omit the salt.
  • If the cupcakes aren’t eaten within a few hours after making them, refrigerate until eating.

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