Name: Carrot Cake Cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 cups all-purpose flour; 1 ½ teaspoons baking soda; ½ teaspoon fine sea salt; 1 ¼ teaspoon ground cinnamon; ¾ cup vegetable or canola oil; ¾ cup granulated sugar; ¾ cup lightly packed brown sugar; 1 ½ teaspoons vanilla extract; 3 large eggs at room temperature; 2 ¼ cups 225 g peeled carrots (grated), 3 to 4 medium carrots; About ½ teaspoon ground ginger; About ½ teaspoon ground cardamom; About ¼ teaspoon freshly grated nutmeg; About ½ cup coarsely chopped pecans; About ½ cup raisins; 6 ounces softened, full-fat block cream cheese; 3 tablespoons softened, unsalted butter; ¾ teaspoon vanilla extract; Pinch of sea salt; 2 ¼ cups confectioners or powdered sugar (more if necessary); Pinch ground cardamom or cinnamon; About ½ cup chopped pecans

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Carrot cupcakes are mini versions of the classic full cakes, packed with the same warm, comforting flavors. Perfect for snacking or adding a cute touch to any party spread!

My little kids used to turn up their noses at carrots, but they can’t even resist these lovely treats now. That means no more veggie battles at mealtime; what a relief!

Why We All Love Recipe Carrot Cake Cupcakes

The blend of cinnamon, nutmeg, ginger, and cloves tinges the air with its warm and inviting scent, taking us down memory lane and back to those crisp autumn days.
Let’s not forget grated carrots, the secret ingredient that gives our batter its natural sweetness and moisture. No wonder that soft, tender crumb will practically melt in your mouth!
Cream cheese frosting is the best bud for these cupcakes. Its rich, tangy flavor perfectly balances out the sweetness of the cake; I bet you won’t be able to resist!
Their vibrant orange shades bring in a cozy look that’s just as delightful as their taste. For a fun visual twist, you can even jazz them up with chopped nuts, shredded carrots, or colorful sprinkles.
Let’s have fun with the flavors! Adjust the spices, throw in some raisins or pineapple chunks, or get creative with different frostings – whatever suits your taste.
Just like any other cupcake I’ve shared with you, such as apple pie or gingerbread cupcakes, a carrot cake cupcake is amazing by itself. But hey, it’s also fantastic paired with your favorite beverages – think warm milk, a steaming cup of coffee, or even a refreshing glass of apple cider. Cheers to that!

How To Make Carrot Cake Cupcakes

The ingredients we will need:

Flour: I usually go for all-purpose, but you can mix it up with some whole wheat or even a gluten-free blend if that’s your thing.
Baking soda: It’s here to help our cupcakes puff up nicely.
Salt, ginger, nutmeg, cinnamon, vanilla extract, cardamom: This flavor squad will kick up the spice for every bite.
Oil: Oil keeps everything moist and nice. You may use any oil with a neutral flavor, but melted coconut oil can add a subtle tropical hint if you feel fancy!
Sugar: This guy’s next on the list. I like to mix it up with both brown and white sugar to balance out the sweetness and moisture. Sure, you can cut back a bit if you’re watching your sugar intake, but trust me, a little sweetness goes a long way!
Eggs: The glue that holds everything together! It gives our cakes that much-needed creamy texture.
Carrots: Lots and lots of them. That’s right, they are our star ingredients! I prefer to grate mine by hand for that authentic and rustic feel, but if you’re short on time, store-bought grated carrots or a quick whirl in the food processor will do just fine.
Raisins and pecans: Totally optional, but my customers love them in their carrot cupcakes for that extra crunch. It’s all about personal taste, so just go with what you like!

Cupcakes

Step 1.

First things first, make sure your oven rack is smack dab in the middle. Then, preheat your oven to 350°F (or 176°C). Oh, and don’t forget to pop the cupcake liners into your muffin pan (I use two 12-count pans for 18 cupcakes).

Step 2.

Now, grab your medium bowl. Toss in the baking soda, flour, cinnamon, nutmeg, cardamom, ginger, and salt. Give it all a good whisk until everything’s nicely blended.

Step 3.

Time to move on to the wet ingredients! In another bowl, mix together the oil, vanilla, and sugars. Then, slowly add in the eggs, one by one, and whisk until it’s all combined.

Step 4.

Now, grab a big ol’ rubber spatula. Wipe down the bottom and sides of your bowl, then throw in all the dry ingredients in thirds.

Give it a gentle stir until everything’s nicely blended and the batter becomes as smooth as can be. Don’t forget to toss in the raisins, carrots, and nuts for that extra oomph!

Step 5.

Let’s fill up those muffin cups! Divvy up your batter between them, filling them about three-quarters to the tippy-top.

Then, pop them in the oven and bake away until their tops are nice and springy to the touch, and a toothpick poked into the middle comes out mostly clean. That often takes me around 20-25 mins.

Step 6.

Let your cupcakes hang out in a pan for about 5 minutes before gently transferring them to the wire rack. Leave them there to chill out completely before you even think about frosting; it’s worth the wait, trust me.

Frosting

Step 1.

Grab a big ol’ bowl and bust out your handheld electric mixer. Throw in the butter, cream cheese, vanilla, and a pinch of salt. Then, crank that mixer up to medium speed and let it rip for about 2 mins until everything’s super creamy.

Step 2.

Now, for the best frosting ever, you’ve got two options: either sift your powdered sugar or give it a good whisk until most of those big lumps go away.

Step 3.

Time to sweeten things up! Beat in your powdered sugar, adding about a quarter cup at a time ‘till it’s nice and fluffy. If you want a thicker frosting, go ahead and toss in an extra ½ to ¾ cup of powdered sugar.

Step 4.

Feeling adventurous? Let’s spice things up! Just toss in a pinch of ground cardamom or cinnamon and give it a good mix for some extra flavor.

Step 5.

Now, the fun part – frost these cooled cupcakes away! And if you feel fancy, why not get all creative and top them off with some chopped pecans?

Notes

You can totally get a head start and bake your cupcakes one day ahead! Stash these babies in an airtight container until you’re ready to frost them.

And speaking of frosting, you can whip that up in advance, too! Just keep it in the refrigerator for about a week. When it’s go-time, let it hang out at room temperature for a bit, and then give it a good whisk until it’s fluffy again.

Once your cupcakes are all dolled up with frosting, they’re good to chill at room temp for about 8 hours. The cream cheese frosting is a superb natural preservative, so no need to stress!

But if they’re gonna be sitting around for longer, it’s best to pop them in the fridge. They’ll stay good in there for up to 2 days; just make sure to let them warm up a bit to room temp before digging in.

FAQs

How Long Can I Freeze Unfrosted Carrot Cupcakes?

They can be frozen for 3 months, top!

Just wrap each unfrosted cupcake in some plastic wrap to keep them from getting freezer-burned or any funky smell. Then, stash them in an airtight container or freezer bag; make sure they’re on a shelf where they will not get squished.

When it’s cupcake time, unwrap them and let them thaw at room temp for 1-2 hours. Easy peasy!

The Liners Keep Sticking To My Carrot Cupcakes. How To Prevent It Next Time?

Before pouring in the batter, give those liners a spritz of nonstick cooking spray or a light brush of melted butter. Pro tip: I often do this over the dishwasher or sink to avoid messy cleanup!
Fill your deep baking pan with water, then place it on the oven’s bottom rack. The extra moisture will keep your liners from sticking.

Enjoy!