April 5, 2023

Carrot Cake Cupcakes

These Carrot Cake Cupcakes are the perfect way to celebrate Easter. Their spice filled flavor pairs perfectly with their fluffy cream cheese frosting. The cupcakes are tender and moist and the finely chopped walnuts on top add a delicious crunch to every bite.

These Carrot Cake Cupcakes are really easy to make. This recipe makes a total of 12 cupcakes, which can easily be doubled, but is also a great amount on its own if you don't need a lot. There are two elements to make: the cupcakes and the cream cheese frosting. The cupcakes bake in just under 20 minutes and you can work on making that frosting as they bake.

A FEW NOTES BEFORE WE GET STARTED

Let's bake! Get started by preheating your oven to 350º F. Whisk together the flour, baking powder, baking soda, salt and spices in a medium bowl and set aside.

In a stand mixer fitted with a paddle attachment, cream both sugars and oil together on medium speed until well combined. Add the eggs one at a time with the mixer on medium speed and scrape down the sides of the bowl as needed.

Add the greek yogurt and mix until combined. With the mixer on low, add in the flour mixture followed by the carrots. Scrape down the sides of the bowl as needed and mix just until it is incorporated.

Line a cupcake pan with 12 cupcake liners and carefully divide the batter evenly among them, filling each only about ⅔rds of the way. Gently tap the pan on the counter to avoid air bubbles.

Bake for 17-18 minutes until a toothpick inserted into the center of the cake comes out clean. Cool for 5-10 minutes in the pan before gently pulling the cupcakes out of the pan to cool completely on a cooling rack.

As the cupcakes bake, we can get started on that fluffy cream cheese frosting. Cream together the butter and cream cheese until smooth. With the mixer on low, slowly add in the confectioners sugar by the spoonful followed by the heavy whipping cream.
Scrape down the sides of the bowl and mix just until combined.

Once the cupcakes have cooled, scoop the cream cheese frosting into a pastry bag fitted with an Ateco 869 or similar piping tip.

Starting in the middle of the cupcake, begin to pipe the frosting in a clockwise motion, moving to the outer rim of the cupcake until you have covered the entire top in a beautiful swirl design. Repeat this with the remaining cupcakes. Top each cupcake with finely chopped walnuts.

If you're looking for other delicious carrot desserts, check out this Carrot Cake, Carrot Cake Cookies, and Vegan Carrot Cake Cookies.

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Carrot Cake Cupcakes

These Carrot Cake Cupcakes are the perfect way to celebrate Easter. Their spice filled flavor pairs perfectly with their fluffy cream cheese frosting. The cupcakes are tender and moist and the finely chopped walnuts on top add a delicious crunch to every bite.

  • Author: Marisa Guerra
  • Prep Time: 15 minutes
  • Cook Time: 17 minutes
  • Total Time: 32 minutes
  • Yield: 12 servings
  • Category: Dessert

Ingredients

Carrot Cake Cupcakes

  • 120 grams (1 cup) flour
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • Pinch of cloves
  • 106 grams (½ cup) brown sugar
  • 49 grams (¼ cup) sugar
  • 2 eggs
  • 99 grams (½ cup) oil
  • 85 grams (6 tbsp) plain greek yogurt or sour cream
  • 123 grams (1 ¼ cups) finely shredded carrots, squeezed out lightly

Cream Cheese Frosting

  • 4 oz (½ cup) unsalted butter, softened
  • 8 oz cream cheese, softened
  • 283 grams (2 ½ cups) confectioners sugar
  • 28 grams (2 tbsp) heavy whipping cream
  • Walnuts, finely chopped, for topping

Instructions

Carrot Cake Cupcakes

  1. Preheat oven to 350º F.
  2. Whisk together the flour, baking powder, baking soda, salt and spices in a medium bowl and set aside.
  3. In a stand mixer fitted with a paddle attachment, cream both sugars and oil together on medium speed until well combined.
  4. Add the eggs one at a time with the mixer on medium speed and scrape down the sides of the bowl as needed.
  5. Add the greek yogurt and mix until combined.
  6. With the mixer on low, add in the flour mixture followed by the carrots. Scrape down the sides of the bowl as needed and mix just until it is incorporated.
  7. Line a cupcake pan with 12 cupcake liners and carefully divide the batter evenly among them, filling each only about ⅔rds of the way. Gently tap the pan on the counter to avoid air bubbles.
  8. Bake for 17-18 minutes until a toothpick inserted into the center of the cake comes out clean.
  9. Cool for 5-10 minutes in the pan before gently pulling the cupcakes out of the pan to cool completely on a cooling rack.

Cream Cheese Frosting

  1. Cream together the butter and cream cheese until smooth.
  2. With the mixer on low, slowly add in the confectioners sugar by the spoonful followed by the heavy whipping cream.
  3. Scrape down the sides of the bowl and mix just until combined.

Assembly

  1. Once the cupcakes have cooled, scoop the cream cheese frosting into a pastry bag fitted with an Ateco 869 or similar piping tip.
  2. Starting in the middle of the cupcake, begin to pipe the frosting in a clockwise motion, moving to the outer rim of the cupcake until you have covered the entire top in a beautiful swirl design. Repeat this with the remaining cupcakes.
  3. Top each cupcake with finely chopped walnuts.
  4. Enjoy!

Notes

  • Make sure you use whole carrots and wash, peel, and grate them until they are fine. Do not use baby carrots or pre-shredded carrots. You’ll need about 2-3 large carrots.
  • These cupcakes can be placed in an airtight container and kept in the fridge for up to five days. They're best enjoyed slightly warmed.

Keywords: carrot cake, carrot, cake, cupcakes, Easter

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