Carrot Cupcakes
These irresistible carrot cupcakes are so easy to make with simple ingredients. Topped with a delicious cream cheese frosting, they are perfect snack any time of day!
It always amazes me what can be creating with simple ingredients from your kitchen. These moist and tender carrot cupcakes are the perfect example. The perfect recipe to make when you are feeling like something sweet!
Truth be told, carrot cupcakes are probably my favourite if I was forced to pick one! For some reason they make me thing of spring, and Easter (maybe it is the whole Easter bunny and carrot thing from my childhood), but also are the perfect cozy treat for autumn and winter.
Want to take carrot cupcakes up a notch? Try these Carrot Coconut Cupcakes!
What you’ll love about this recipe:
What You’ll Need
Equipment
- box crater
- mixing bowls
- measuring cups and spoons
Ingredients
- all purpose flour
- baking soda and baking powder
- cinnamon, ginger, cloves and nutmeg
- carrots
- walnuts
- raisins (optional)
- granulated sugar
- brown sugar
- eggs
- butter milk (or soured milk)
- vegetable oil
- cream cheese
- butter
- vanilla extract
How to make Carrot Cupcakes
Sift dry flour, baking powder, baking soda and salt in a large mixing bowl. Add shredded carrots and toss to coat. Add walnuts (and raisins if using) and mix. In a separate bowl whisk sugars, eggs, buttermilk and oil.
Add wet ingredients to carrot mixture and stir just until incorporated and no traces of flour remain. Scoop into muffin tins lined with paper liners, about 2/3 full. Bake at 350 for about 18 minutes, until toothpick comes out clean. Allow to cool completely before frosting.
In bowl of electric mixer beat butter, cream cheese and vanilla until creamy. Add confectioners sugar one cup at a time, beating between each addition. Beat until smooth. Using a spatula or spoon frosting on each cupcake.
Decorate each with a carrot candy for an extra bit of fun!
Tips and Tricks
- Don’t have buttermilk? Use soured milk by adding 1 tablespoon of white vinegar or lemon juice to one cup of milk and letting it stand for 5 minutes.
- Use room temperature ingredients for best results.
- Pipe frosting using a Wilton 1M tip instead of spreading it on.
- Roll edges of frosted cupcake in finally chopped walnuts.
- Store in an airtight container for up to 3 days.
- These cupcakes freeze well, unfrosted, for up to 2 months. Bring to room temperature before frosting.
These delicious carrot cupcakes are perfect paired with a cup of tea in the afternoon. They will also be a welcome addition to any celebration, be it a birthday party, brunch, or dinner party!
Why not bake a batch today!
More Cupcake Recipes You’ll Love
Carrot Cupcakes
Ingredients
- 2 ½ cups all purpose flour
- 1 ¼ tsp baking powder
- 1 tsp baking soda
- 1 tbsp cinnamon
- ½ tsp ground ginger
- pinch of ground cloves
- pinch of nutmeg
- 1 tsp salt
- 3 large carrots
- ¾ cup chopped walnut
- ½ cup raisins
- 1 ¼ cup granulated sugar
- ½ cup packed brown sugar
- 4 extra large eggs
- ¾ cup buttermilk
- ¾ cup canola oil
Frosting
- ½ cup unsalted butter
- 1 pkg cream cheese 8oz package
- 2 tsp pure vanilla extra
- 4 cups confectioners sugar sifted
Instructions
- Heat oven to 350 degrees and line 20 muffin tins with liners.
- Shred carrots either with hand grater or with grating blade in food processor and place in a large bowl. Should measure about 3 cups of carrots.
- Into the same bowl sift flour, baking soda, spices, and salt.
- Mix throughly until well blended into carrots.
- Add walnuts and raisins stirring to blend well.
- In a separate bowl whisk sugars, eggs, buttermilk and oil and then add this mxiture to carrot mixture, stirring until blended.
- Fill each cupcake liner about 2/3 full
- Bake for 18 to 22 minutes, until wooden skewer inserted in the centre comes out clean.
- Place on wire rack to cool completely.
- To prepare frosting blend butter, cream cheese vanilla and salt in the bowl of electric mixer until smooth and fluffy. Slowly add confectioners sugar about a cup at a time beating well after each addition.
- When cupcakes are cool, pipe frosting on using the tip of your choice, or spread with a spatula!
- Spinkle with walnuts if you choose.
- I candied some carrot strips to add to mine!!
Notes
I am going to try these Morn but without the nuts and raisins. They look sooooo good!
Those are easy peasy candied carrot bunny ears!!
These not only look delicious, they are beautiful. Printed the recipe and pinned it. Thanks for sharing.
That is absolutely the perfect cupcake to frosting ratio and the little carrot on top is darling!
I love carrot cupcakes and yours look fantastic! I love the carrot decoration, too.
These are so cute and fun! Love the little carrot decorations on top of them.