Here’s a festive recipe that’s a simpler form of the popular classic cake: Carrot Cake Cupcakes! These little cakes are fun, easy to put together, and overwhelmingly satisfying. The moist, carrot-studded cakes have just the right warm spiced interior. Piled high with tangy cream cheese frosting, the flavor combination is out of this world good. We tested these out on a few friends and neighbors and they all came back with 5 star reviews! They’re ideal for spring, Easter, or anytime you’re craving an impressive treat.
Ingredients in carrot cake cupcakes
Carrot cake cupcakes are much simpler than making a big layered cake. No need to make several round pans, worry about a toppling cake or best practices for icing. Just throw the batter in a muffin tin, and you’re done! Icing is quick and simple with a pastry bag. Here’s what you’ll need for the cake portion of these carrot cake cupcakes:
All-purpose flour Granulated sugar Spices: cinnamon, ginger and nutmeg Baking soda Salt Eggs Neutral oil Unsweetened applesauce: applesauce is the secret ingredient that makes these cupcakes extremely moist! Carrots: we like to use the large grater holes for substantial chunks of carrots
Tips the cream cheese frosting
The most challenging part of these carrot cake cupcakes? Icing them! There are just a few tips we’ve learned for making the best cream cheese frosting that holds up on a cupcake. Here’s what to know:
Let the butter and cream cheese come to room temperature (1 hour). Sure, it’s annoying to remember. But it’s absolutely crucial for the right texture, here. We’ve messed it up with butter that’s too cold. Place them on the counter and it should take 1 hour for both to come to room temperature. Sift the powdered sugar. To ensure the best icing quality, sift the powdered sugar through a fine mesh sieve into a bowl before using it. This removes any lumps. Pipe with a pastry bag. Pastry bags may seem daunting at first, but they’re very easy to use. Choose a fun icing tip and apply the icing in a circular pattern across the top of the cakes.
Presentation ideas for carrot cake cupcakes
These carrot cake cupcakes look lovely with a sprinkle of finely chopped pistachios on top. But you can step them up in a few ways! Here are some ideas:
Top with any chopped nuts like pistachios, pecans, or walnuts Add a sprinkle of shredded coconut Add carrot candies to the tops, or make a decorative carrot using icing
Storage and make-ahead info
What are best ways to store carrot cake cupcakes? Can you make them ahead? Here are a few tips:
Cupcakes are best fresh. But you can make them ahead! See below. Un-iced cupcakes store at room temperature in a sealed container for 2 days, or up to 5 days refrigerated. Leftover iced cupcakes store for up to 4 days refrigerated. If making in advance, store the cupcakes without frosting. Refrigerate up to 2 days. Add icing as close to serving as possible. Or, freeze un-frosted cupcakes for up to 2 months before serving. Again, we recommend making them closer to serving for best results. You can also freeze leftover cream cheese frosting for up to 1 month. Make sure to bring it to room temperature and stir it before using.
More carrot recipes
Carrots are always in season (though of course we love to celebrate them in the spring!). Here are a few more carrot recipes you’ll love:
Try Carrot Cake Pancakes, Carrot Cake Muffins or Carrot Cake Cookies Go for a refreshingly Simple Carrot Salad Make creamy and delicious Carrot Ginger Soup, Simple Carrot Soup, or fresh Carrot Ginger Dressing Opt for Honey Glazed Carrots or Carrot Fries
This carrot cake cupcakes recipe is…
Vegetarian. For dairy free, use a dairy free frosting. 5 from 1 review
1 ½ cups all-purpose flour 1 cup granulated sugar 2 teaspoons cinnamon ½ teaspoon ginger ¼ teaspoon nutmeg ½ teaspoon baking soda ¼ teaspoon kosher salt 2 eggs (or flax eggs for vegan) ⅓ cup neutral oil 2/3 cup applesauce (unsweetened) 1 ½ cups lightly packed peeled and grated carrots
For the frosting (or use this vegan cream cheese frosting)
4 tablespoons unsalted butter, at room temperature 8 ounces cream cheese, at room temperature ¼ teaspoon vanilla extract 3 cups powdered sugar For the garnish: finely chopped pistachios, pecans or walnuts (optional)
