You will love these moist carrot cake cupcakes with the best ever whipped cream cheese frosting.
For the cupcakes
- 4 large eggs
- 2 cups (380g) granulated sugar
- 1 cup (236ml) vegetable oil
- 2 cups (280g) all-purpose flour
- 2 teaspoons (8.5g) baking soda
- 1 teaspoon (5g) salt
- 2 teaspoons (8.5g) cinnamon
- 3 cups grated raw carrots
- 1 cup chopped walnuts (optional)
- 1 cup raisins (optional)
Cream Cheese Frosting
- 1 cup (226g) unsalted butter, cold
- 16 ounces cream cheese, cold
- 6–7 (780g) cups powdered confectionary sugar
- 2 teaspoons (10ml) vanilla extract
- 2 tablespoon (30ml) heavy whipping cream or milk (optional)
- For the cupcakes:Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
- Lightly beat eggs with a fork then add sugar and beat on low speed until smooth. Next add the oil and continue to beat on low speed until well mixed.
- In a medium bowl, combine the dry ingredients. Slowly add the dry ingredients to wet ingredients and beat until incorporated.
- Use a food processor to shred carrots into smaller pieces. Add shredded carrots to the batter and beat until combined. Fold in walnuts and raisins if desired.
- Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full
- Bake for 18-22 minutes until slightly risen. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
- For the frosting: cut the butter into 1-inch blocks. Beat the butter for 1-2 minutes until it is slightly softened.
- Then add the cream cheese and cream together for 2-3 minutes until they are fluffy and free of lumps, scape down the bowl occasionally.
- Slowly add confectionary sugar and vanilla extract and beat until desired consistency is reached. I like to whip mine with the paddle attachment on my stand mixer on medium-high speed for at least 2 minutes to ensure my frosting is airy.
- If you find the frosting is too sweet, add 1 tablespoon heavy whipping cream and beat until well combined.
- Add an additional 1/2 C confectionary sugar for a stiffer consistency, if desired. Frost cooled cupcakes. Once frosted, keep these cupcakes stored in the refrigerator. Serve at room temperature.
- Carrots: I also use shredded carrots and then put them in a food processor to chop small. Shredded carrot are easier to work with!
- To make gluten-free: Use a one-for-one cup gluten-free flour replacement
- Category: Cupcakes
- Method: Baked
- Cuisine: American
Keywords: Carrot Cake Cupcakes, Cupcake Recipe, Easy Cupcake Recipe, Easter Dessert, Gluten-Free Carrot Cake