Carrot Cake Cupcakes

5 from 1 vote

These soft and tender carrot cake cupcakes are made from scratch with freshly shredded carrots and topped with a rich cream cheese frosting.

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Servings: servings

Calories: 640kcal

Author: Jennifer Fishkind

Ingredients

Cupcakes

1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup vegetable oil
2 large eggs room temperature
1 teaspoon vanilla extract
1½ cups finely shredded carrots
½ cup finely chopped pecans

Cream Cheese Frosting

8 ounces cream cheese room temperature
½ cup unsalted butter room temperature
¾ teaspoon vanilla extract
¼ teaspoon salt
3-3½ cups powdered sugar sifted, start with 3 cups, add the additional ½ cup if needed.
2 tablespoons heavy cream

Optional Decorative Carrot Garnish

¾ cup reserved cream cheese frosting divided ½ cup + ¼ cup
2 drops orange gel food coloring
1 drop green gel food coloring

Instructions

Cupcakes

Preheat the oven to 350°F. Line a standard cupcake pan with 12 paper liners and set aside.
Using a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cinnamon, baking powder, baking soda, and salt.
1 cup all-purpose flour, 1 cup granulated sugar, 1 teaspoon ground cinnamon, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
Add the vegetable oil, eggs, and vanilla extract. Using a handheld mixer on medium speed, blend the ingredients just until well combined and no lumps remain.
¾ cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract
Fold in the shredded carrots and chopped pecans.
1½ cups finely shredded carrots, ½ cup finely chopped pecans
Fill each cupcake liner ¾ full. Bake for 23-25 minutes or until lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cupcakes to cool in the pan for 8-10 minutes before transferring to a wire rack to cool completely before frosting.

Cream Cheese Frosting

To a large bowl add the softened cream cheese and unsalted butter. Using a handheld mixer on medium-high speed, beat for 2-3 minutes or until smooth and fluffy.
8 ounces cream cheese, ½ cup unsalted butter
Add the vanilla and salt, mixing again just until combined.
¾ teaspoon vanilla extract, ¼ teaspoon salt
With the mixer on low speed, add 3 cups powdered sugar, 1 cup at a time, until it is all incorporated.
3-3½ cups powdered sugar
Add the heavy cream and beat for an additional 1-2 minutes, starting on low and working up to medium-high, until the frosting is light and fluffy. It should be soft enough to pipe a decorative swirl onto the cupcakes. If the consistency is too soft, you can add the remaining ½ cup powdered sugar to reach the desired consistency.
2 tablespoons heavy cream
Transfer the frosting to a large piping bag, fitted with a decorative tip, and pipe the frosting onto each of the cooled carrot cake cupcakes. Note: If making decorative piped carrots for garnish, reserve ¾ cup of the frosting before adding to the large piping bag. You will also need to pipe the frosting onto the cupcakes in a flat pattern, not a tall swirl.

Optional Decorative Carrot Garnish

To a small bowl add ½ cup reserved cream cheese frosting, to a second small bowl add the remaining ¼ cup reserved frosting.
¾ cup reserved cream cheese frosting
To the bowl with the larger amount of frosting, add 2 drops of orange gel food color and mix until uniform color. Add an additional drop of food color if desired for a darker frosting.
2 drops orange gel food coloring
To the second bowl, add 1 drop of green gel food coloring and mix until uniform color.
1 drop green gel food coloring
Transfer the orange frosting to a small piping bag, fitted with a small round piping tip, or you can just snip a small hole at the tip and set aside. Repeat with the green frosting.
With the orange frosting, pipe a zig-zag pattern in the shape of an upside down triangle onto the center of the cream cheese frosted cupcake. Use the green frosting to pipe leaves onto the top of the carrot. Repeat until you have decorated all your cupcakes.

Notes

Storage: Because of the cream cheese frosting, these need to stay chilled. Store them in an airtight container in the refrigerator for up to 3 days. This keeps the frosting stable and the cake moist.

Reheating: These are actually delicious cold, but if you prefer them at room temperature, just set one out on the counter for about 20-30 minutes before eating. I don't recommend microwaving them, as the frosting will turn into a puddle!

Tips:

Grate Your Own Carrots: Avoid pre-shredded bags. For the best moisture, use the small side of a box grater to shred them fresh.
Frosting Tip: Use full-fat, block-style cream cheese (not the tub kind) for a sturdy, pipeable frosting.
Pro Piping Tip: If your frosting feels too soft, refrigerate it for 15-20 minutes before piping. This firms it up for those tall, pretty swirls without needing extra sugar.

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