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.
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.
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 absolutely delicious 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.
To make these cupcakes, 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!
Try these delicious carrot cake cupcakes and let me know what you think!