Carrot Cake Cupcakes

These carrot cake cupcakes are the perfect balance of sweet carrots and aromatic spices! 

Plus, their moist, tender crumb will keep you coming back for more. I like to toss in nuts and raisins for a little extra texture!

And just wait until you taste the rich, velvety cream cheese frosting. It’s the perfect finishing touch.

These cupcakes are sophisticated enough for special occasions yet simple enough to brighten any afternoon!

Why You’ll Love These Carrot Cake Cupcakes

Delightful Texture: Each bite delivers an incredible contrast between moist, tender cake and silky-smooth cream cheese frosting.

Make-Ahead Magic: These cupcakes taste better the next day as the spices meld together. They’re an excellent choice for early preparation before parties or events.

Customizable Elegance: Add mix-ins like chopped nuts, shredded coconut, or raisins and personalize the recipe to suit any occasion.

Classic Taste: These cupcakes capture everything you love about traditional carrot cake in a fun, shareable form.

Ingredients

• Finely-Grated Carrots: They provide moisture, natural sweetness, and a signature orange color.
  
• All-Purpose Flour: It forms the foundation of the cupcakes, providing structure and a tender crumb.
  
• Baking Powder and Baking Soda: These leavening agents help the cupcakes rise and create a light, fluffy texture.
  
• Salt: It enhances all the flavors and balances sweetness in the cupcakes and frosting.
  
• Spices: Cinnamon, ginger, and nutmeg create the classic carrot cake flavor profile.
  
• Vegetable Oil or Melted Coconut Oil: It keeps the cupcakes incredibly moist and tender. Coconut oil adds a subtle tropical note.
  
• Granulated and Light Brown Sugar: The combination provides sweetness. Brown sugar adds moisture and a subtle molasses flavor.
  
• Eggs: They provide structure, richness, and moisture.
  
• Pure Vanilla Extract: It adds warmth and depth to the cupcake batter and frosting.
  
• Chopped Nuts and Raisins: Optional add-ins provide texture, crunch, and natural sweetness. Walnuts or pecans work best.
  
• Cream Cheese Frosting: A classic tangy-sweet topping made with softened cream cheese, butter, powdered sugar, vanilla, and salt.

How to Make Carrot Cake Cupcakes

These cupcakes take a little more effort than a boxed mix, but they’re worth it!

1. Prep. Preheat your oven to 350°Fahrenheit. Line a 12-cup muffin tin with cupcake liners. Shred the carrots if not already completed. 

2. Mix the dry ingredients. Add the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg to a medium bowl. Whisk to combine. Set aside.

3. Mix the wet ingredients. Add the oil and granulated and brown sugars to a large bowl. Whisk until smooth. Beat in the eggs, one at a time, followed by the vanilla extract.

4. Combine. Gradually fold the dry ingredients into the wet ingredients using a rubber spatula until combined. Do not overmix. Gently fold in the grated carrots. Add the nuts or raisins.

5. Bake. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the oven for 20-25 minutes. They’re ready when a toothpick inserted into the center of a cupcake is removed cleanly.

6. Cool. Let the cupcakes cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely before frosting.

7. Beat. Add the cream cheese and butter to a large bowl. Beat at medium speed until creamy and smooth, for about 2 minutes.

8. Sweeten. Gradually add the powdered sugar, 1/2 cup at a time, mixing on low speed until incorporated. Beat in the vanilla extract and salt. Increase the speed to medium-high and beat for another 2-3 minutes until light and fluffy.

9. Frost. Use a piping bag with your desired tip (or a spatula) to frost the cooled cupcakes generously.

10. Serve. Garnish the frosted cupcakes with a sprinkle of chopped walnuts or pecans. Lightly dust the tops with cinnamon for added warmth and visual appeal. Serve and enjoy!

Tips for the Best Carrot Cake Cupcakes

For perfect carrot cake cupcakes, here are some tried-and-true tips.

• The finer, the better. Use the finest grating side on your box grater to ensure the carrots blend seamlessly into the batter. Then, they’ll provide moisture and even texture without being stringy.
  
• Fresh is best. Ensure your cinnamon, ginger, and nutmeg are fresh for the best flavor. Old spices can result in a muted taste.
  
• Room temperature is key. Use room-temperature eggs to help the batter mix more smoothly and bake evenly.
  
• Give ’em a check-up. Start checking for doneness at 20 minutes with a toothpick. If it comes out clean, they’re ready. Overbaking can lead to dry cupcakes.
  
• Don’t forget to sift. Always sift the powdered sugar to avoid clumps in the frosting.
  
• No piping bag? No problem. Use a zip-top bag with one corner snipped off for quick and easy frosting application.

Mix-ins, Variations, and Garnishes

Jazz up your cupcakes with these tasty twists.

• Try fun mix-ins. Toast nuts or soak raisins beforehand for enhanced flavor. Toasting nuts deepens their flavor. Soaking the raisins in warm water (or orange juice) softens them.
  
• Switch up the flavor. Add 1/2 cup shredded coconut and/or crushed pineapple (drained). Or swap the raisins for dried cranberries.
  
• Make them pretty. Top with chopped nuts, a sprinkle of cinnamon, or small carrot decorations.

How to Store

Keep leftover cupcakes fresh for days by following these steps.

To Store: Store frosted carrot cake cupcakes in an air-tight container in the refrigerator for up to 5 days. Let them sit at room temperature for 15-30 minutes before serving.

To Freeze: Place unfrosted cupcakes on a baking sheet and freeze until solid. Then, transfer to a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.