18 Carrot Cupcakes Recipes

EASY CARROT CAKE CUPCAKES

Steps:

• Heat the oven to 350 degrees Fahrenheit (176C). Line a 12-cup muffin pan with cupcake liners.
• In a medium bowl, whisk flour, baking soda, salt, cinnamon, ginger, cardamom, and the nutmeg until well blended.
• In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.
• Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots, nuts, and raisins.
• Divide the batter between the prepared muffin cups, filling about 3/4 of the way to the top. Bake until the tops of the cupcakes are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 20 to 25 minutes.
• Cool cupcakes in the pan for 5 minutes then transfer to a cooling rack and cool completely before frosting.
• In a large bowl, beat the cream cheese, butter, vanilla, and salt with a handheld mixer on medium speed until very creamy, about 2 minutes.
• For the creamiest frosting, sift the powdered sugar or whisk until most large lumps are gone.
• Beat in the powdered sugar, a 1/4 cup at a time until fluffy. For a thicker frosting, add an additional 1/4 cup to 1/2 cup of powdered sugar.
• To make spiced frosting, beat in a pinch of ground cinnamon or cardamom.
• Frost cooled cupcakes and if you'd like top with coarsely chopped pecans.
• Store frosted cupcakes in the refrigerator for up to 5 days.

CARROT CAKE CUPCAKES

Steps:

• Toast the walnuts: Preheat the oven to 350°F. Toast the walnuts in the oven for 5 minutes. Remove from the oven and set aside to cool.
• Line 2 standard (12-well) cupcake pans with cupcake liners
• Mix wet ingredients and carrots: Place the buttermilk, oil, sugar, eggs, vanilla extract, and orange zest together in a bowl and whisk thoroughly. Then stir in the grated carrots.
• Mix dry ingredients: In another bowl whisk the flour, baking soda, baking powder, salt, cardamom, and cinnamon.
• Fold dry ingredients into wet, add walnuts: Fold the flour mixture into the carrot mixture, being sure not to over-mix. Fold in the toasted walnuts until evenly incorporated.
• Bake: Scoop the batter into cupcake papers, filling them about 1/2 to 3/4 full. Bake for 19-21 minutes at 350°F, rotating the pan after the first 15 minutes of baking. Cool for 5 minutes before taking the cupcakes out of the cupcake tin and allowing them to fully cool on a wire rack.
• Make the frosting: Beat the cream cheese and butter on medium speed until well combined. Sift in the powdered sugar and mix. Spread or pipe onto cooled cupcakes.

CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 325 degrees. Line 2 standard muffin tins with paper liners. In a bowl, whisk together carrots, eggs, sugar, oil, buttermilk, vanilla seeds, and raisins and nuts if desired. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Stir flour mixture into carrot mixture until well combined.
• Divide batter among muffin cups, filling each 3/4 full. Bake, rotating tins halfway through, until testers inserted into centers come out clean, 23 to 28 minutes. Let cool in tins on wire racks, 10 minutes. Turn out cupcakes onto wire racks, and let cool completely. Unfrosted cupcakes can be stored overnight at room temperature, or frozen for up to 2 months in airtight containers.
• Frost cupcakes with cream cheese frosting. Frosted cupcakes can be refrigerated for up to 3 days; bring to room temperature, and sprinkle with toasted coconut (press gently to adhere) before serving.

CARROT CAKE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 15 cupcake cups with paper liners.
• Beat 1 1/2 sticks of butter with an electric mixer in a large bowl until creamy. Beat in sugar.
• Combine flour, baking soda, cinnamon, allspice, and salt in a medium bowl or on a piece of parchment paper; mix well. Add to the butter mixture, alternating with eggs, beating well after the addition of each. Add vanilla extract and mix. Add carrots and beat on medium speed until well incorporated. Fold in pecans.
• Scoop batter evenly into the prepared cupcake cups.
• Bake in the preheated oven until set and a toothpick inserted into the center of a cupcake comes out clean, 20 to 22 minutes. Remove from the oven and let rest for 10 minutes before transferring to a wire rack to cool completely.
• Beat cream cheese and butter for frosting together in a large bowl until light and fluffy. Add sugar gradually, beating constantly. Mix in vanilla extract and cinnamon. Frost cooled cupcakes.

CARROT CUPCAKES

Steps:

• Preheat oven to 325°. In a large bowl, beat the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, allspice and salt; gradually add to egg mixture. Stir in carrots. , Fill greased or paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners' sugar until smooth. Stir in the coconut, pecans and raisins. Frost cupcakes. Store in the refrigerator.