Print
A faux wood cake stand with carrot cake cupcakes on top

Carrot Cake Cupcakes

  • Author: Julianne Bayer
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 24 cupcakes

Description

You will love these moist carrot cake cupcakes with the best ever whipped cream cheese frosting.

Ingredients

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
  • 67  (780g) cups powdered confectionary sugar
  • 2 teaspoons (10ml) vanilla extract
  • 2 tablespoon (30ml) heavy whipping cream or milk (optional)

Instructions

  1. For the cupcakes:Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
  2. 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.
  3. In a medium bowl, combine the dry ingredients. Slowly add the dry ingredients to wet ingredients and beat until incorporated.
  4. 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.
  5. Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full
  6. 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.
  7. For the frosting: cut the butter into 1-inch blocks. Beat the butter for 1-2 minutes until it is slightly softened.
  8. 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.
  9. 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.
  10. If you find the frosting is too sweet, add 1 tablespoon heavy whipping cream and beat until well combined.
  11. 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.

Notes

  • 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
Nutrition Information:
1 cupcake
565
67.3g
287g
27.8g
16.9g
78.1g
1.2g
4.3g
71.9mg
  • Category: Cupcakes
  • Method: Baked
  • Cuisine: American

Keywords: Carrot Cake Cupcakes, Cupcake Recipe, Easy Cupcake Recipe, Easter Dessert, Gluten-Free Carrot Cake