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, strawberry cheesecake bars, or this lemon raspberry bread.
I also have a Cadbury mini egg cookie recipe, if you're looking for more Easter-inspired recipes!
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 ¾ 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.
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.
How to Make the 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 ¾ 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.
How to Make the Frosting
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!
These cupcakes are always popular, and are sure to be a hit. Another favorite All You Can Eats dessert are these mini apple crumble cakes, so be sure to check them out as well!
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
Print Pin RateIngredients
Cupcake Batter
- 1 ¼ cup all-purpose flour
- 1 cup light brown sugar packed
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cornstarch
- ½ teaspoon salt
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup canola oil
- ½ cup whole fat greek yogurt room temperature
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 1 ½ cup grated carrots*
Cream Cheese Frosting
- ½ cup unsalted butter** softened
- 8 oz cream cheese softened
- 1 ½ teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- 5 cups powdered sugar
Instructions
- 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.1 ¼ cup all-purpose flour, 1 cup light brown sugar, ¾ teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon cornstarch, ½ teaspoon salt, 1 ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger
- In a large bowl, whisk together the canola oil, greek yogurt, eggs, and vanilla extract. Make sure all ingredients are at room temperature.½ cup canola oil, ½ cup whole fat greek yogurt, 2 large eggs, 2 teaspoon vanilla extract
- 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.1 ½ cup grated carrots*
- Use a spoon to scoop batter into the cupcake liners and fill them ¾ 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.½ cup unsalted butter**, 8 oz cream cheese, 1 ½ teaspoon vanilla extract, ¼ teaspoon fine sea salt
- 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.5 cups powdered sugar
- 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!
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