These carrot cake cupcakes are moist, decadent cupcakes topped off with a cream cheese frosting and caramel drizzle, and they will have your mouth watering before ever taking that first delicious bite!
Carrot Cake Cupcakes!
Carrot cake is one of the most classic desserts out there. It seems that anytime people see carrot cake as an option on a dessert menu, they go crazy about it. If you are a fellow lover of carrot cake, then you have to give these carrot cake cupcakes a try.
These cupcakes are so moist and delicious, but the best part is the cream cheese frosting and caramel drizzle! They are so amazing and they only take 30 minutes to put together. Not too bad for such a tasty dessert.
What is Carrot Cake?
At first glance or thought, you may think that carrot cake simply gets its name from being sort-of orange in color. But, did you know that carrot cake gets its name because it actually has carrots in it? That’s right, there are carrots in carrot cake.
I know what you’re thinking. You’re thinking, so…. you’re telling me this dessert is healthy right? Trust me, I thought the same thing. But, alas it’s still a dessert.
The beauty of it is that you won’t even notice the carrots in this cake. They will be grated up and mixed in with all of the other delicious ingredients. They just add a nice flavor and texture when mixed in with everything else.
Ingredients
Carrot cake has always been one of my favorites. If you haven’t tried it before, then you are really in for a treat here.
The ingredients are broken down into two parts. First, you have the carrot cake ingredients itself. You can use the same proportions for making cupcakes as you would for making a traditional carrot cake. But, when it comes time to put the mix into a pan, you’ll separate it into cupcake tins.
Carrot Cake Ingredients:
- 1 ⅔ cup oil
- 1 cup white sugar
- 1 cup brown sugar
- 6 eggs
- 1 Tablespoon vanilla
- 3 cups flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 Tablespoon cinnamon
- 1 teaspoon nutmeg (optional)
- 1 lb carrots, shredded (about 2-3 large carrots)
The second part of the ingredients list is for the creamy and rich cream cheese frosting. It is super easy to whip together this homemade icing, and it truly takes your cupcakes to the next level!
Cream Cheese Frosting Ingredients:
- 8 oz package of cream cheese, softened at room temperature
- ½ cup butter, softened
- 2 cups powdered sugar
- 2 teaspoons vanilla
PRO TIP: I like to top each cupcake with walnuts and caramel drizzle (as shown in the photos)! If you’d like to do this as well, you will want to add caramel and walnuts to your shopping list.
How to Make Carrot Cake Cupcakes
- Beat together the vegetable oil, sugars, and vanilla extract just until combined, reduce speed, and add the eggs 1 at a time.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and ground cinnamon.
- Slowly add the flour mixture to the wet ingredients until incorporated.
- Add the finely shredded carrots and mix until the carrots are completely incorporated.
- Fill the cupcake liner ⅔’s full and bake in oven at 350 degrees for 14 – 16 minutes, or until the tops of the cupcakes spring back when touched. Allow the cupcakes to completely cool.
How to Make Cream Cheese Frosting
- Cream together the cream cheese and butter for 1 – 1 ½ minutes.
- Reduce the mixer speed and add the powdered sugar and vanilla extract. Once the powdered sugar is just incorporated, increase the mixer speed to medium-high and continue mixing for 1 minute and the mixture is smooth.
Once the cupcakes are completely cooled, frost the cupcakes.
Since the cupcakes contain dairy products, store any leftovers in an airtight container, in the refrigerator for up to 4 days.
Tips for Making Carrot Cake Cupcakes
Tip 1: Make sure to shred your carrots up to a very fine texture! I highly recommend this. To do so, I like to use a food processor. I have had carrot cake that left the carrots a bit chunkier, and although some may like it like this, personally, I’m not a huge fan.
I think it really makes the carrots stand out and when it comes to cupcakes it’s much better to have them blend in. It creates a much smoother and more moist texture overall for your cupcakes!
Tip 2: Be sure to let your cupcakes cool completely before putting the icing on them. If you put the icing on while they are still hot, it will for sure melt off and it makes for a huge, sticky mess!
Tip 3: This same recipe can be used to make an actual carrot cake, instead of cupcakes. However, if you choose to go this route you will have to change up the baking instructions. Instead, you’ll want to bake your cake for 35-45 minutes.
More Great Easter Desserts
Bunny Butt Cookies | Easter Bunny Cut Out Cookies | Rainbow Sprinkle Cookies | Lemon Blueberry Bread | Easter Bird Nests
Carrot Cake Cupcakes
Video
Ingredients
Carrot Cake Ingredients:
- 1 ¾ cup vegetable oil
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 6 eggs
- 1 tbsp vanilla
- 3 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tbsp ground cinnamon
- 1 tsp ground nutmeg
- 1¼ lb carrots shredded (5 full sized carrots)
Cream Cheese Frosting Ingredients:
- 1 8-oz package cream cheese softened
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350*. Line the cupcake pan with cupcake liners, set it aside.
- Using a stand mixer, or a large mixing bowl and a handheld mixer on medium speed, beat together the vegetable oil, sugars, and vanilla extract just until combined. Reduce the mixer speed to low and add the eggs 1 at a time, mixing well after each egg.
- In a medium size mixing bowl, whisk together the flour, baking soda, baking powder and ground cinnamon.
- Keeping the mixer speed on low, slowly add the flour mixture to the wet ingredients. Increase the mixer speed to medium-low, and mix well to incorporate. Add the finely shredded carrots and mix until the carrots are completely incorporated.
- Fill the cupcake liner ⅔’s full. Place on the middle rack in your oven and bake for 14 – 16 minutes, or until the tops of the cupcakes spring back when touched. Allow the cupcakes to completely cool.
- Using a stand mixer, or a medium mixing bowl and a handheld mixer on medium-high speed, cream together the cream cheese and butter for 1 – 1 ½ minutes.
- Reduce the mixer speed to low, add the powdered sugar and vanilla extract. Once the powdered sugar is just incorporated, increase the mixer speed to medium-high and continue mixing for 1 minute and the mixture is smooth.
- Once the cupcakes are completely cooled, frost the cupcakes. Since the cupcakes contain dairy products, store any leftovers in an airtight container, in the refrigerator for up to 4 days.
Jenn’s Notes
- If you are wanting to go fancy, you can use either a baker’s decorator bag, with or without a decorating tip to frost the cupcakes. You can also use a gallon size ziploc bag with a small corner of the bag cut off to frost the cupcakes. Allow the refrigerated cupcakes to sit out for 5 minutes before serving
Nutrition Info
These are about to become your new favorite! Carrot cake is a winner no matter what, but having it in a cute cupcake form and topping it off with a rich, homemade cream cheese icing makes this recipe out of this world delicious.
