This post may contain affiliate links. Read my disclosure policy. P.S. This recipe is so easy to make – all you need is a bowl and a whisk. Watch the video tutorial and you’ll be on your way to making the best Carrot Cake Cupcakes.
Carrot Cake Cupcakes Video
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Ingredients for Carrot Cupcakes
This recipe is truly easy so don’t be intimidated by a long list of ingredients. Everything goes into the bowl and you stir it together. It uses fairly common spices and pantry and refrigerator staples.
All-purpose flour – just regular flour, not self-rising Sugar – we use granulated sugar to sweeten Baking soda and baking powder – two leavenings give these cupcakes a beautiful rise Spices: cinnamon, nutmeg, allspice, and cloves (you can mix and match or omit something like cloves if you don’t have it on hand) Salt – balances the flavors and makes the flavors really shine Oil – use a neutral oil like extra light olive oil, vegetable oil, or canola Eggs – make sure they are at room temperature Applesauce – adds moisture and natural sweetness to the cupcakes Carrots – finely grated from 2 medium-large carrots Pecans – finely chopped. You can also use walnuts Raisins – we like the color of golden raisins but regular raisins work or omit them altogether Cream Cheese Frosting – our go-to for carrot cakes
Tools for making cupcakes
These tools will make your cupcake process (and baking in general) easier. For the carrot, you can get creative and use different piping tips to make it work, or even omit the carrot altogether if you want a beautifully frosted cupcake. You can also sprinkle chopped nuts over the top for decoration.
Cupcake Pans Parchment Baking Cups Disposable piping bags For piping green leaves: Wilton 32 For piping carrot: Wilton 2A Frosting piping tip: Wilton 1M Gel colors – great starter set Box grater – you’ll need the small holes
The Best Frosting for Carrot Cake
We use our favorite Cream Cheese Frosting which is thick, fluffy, and pipes beautifully. Cream Cheese Frosting is the most popular frosting for carrot cake because it’s not as sweet as Buttercream and the cream cheese adds a great layer of flavor. To make the cute frosting carrot on top, I just tint the same frosting because it’s sturdy enough to add color.
How to Make Carrot Cake Cupcakes
Pro Tip: Let the cupcakes cool completely to room temperature before applying the frosting, otherwise the heat from the cupcake will cause the frosting to melt and slide off the cupcake.
Common Questions
Make-Ahead
At Room Temperature: freshly made cupcakes can keep at room temperature for a couple of hours and should be stored in the refrigerator after that. You can keep them at room temperature for up to 4 hours if they are coming out of the refrigerator. To Refrigerate: Store in the refrigerator in a cake carrier for up to 5 days. Keeping the cupcakes covered will ensure they don’t absorb unwanted refrigerator smells. Freezing: You can cover and freeze the cupcakes for 2 to 3 months. Thaw in the refrigerator overnight before serving. At Room Temperature: these cupcakes can keep at room temperature for a couple of hours and should be stored in the refrigerator after that.
These Carrot Cake Cupcakes are so moist and satisfying. They have a ton of flavor from the carrot-packed crumb to the amazing frosting on top. If these show up on your Easter or Spring menu, I hope you share a photo and tag me so I can see your beautiful creations.
More Cupcake Recipes to try
If you love this Carrot Cake Cupcake recipe, then you won’t want to miss these fun and creative cupcakes:
Chocolate Cupcakes Perfect Vanilla Cupcakes Pumpkin Cupcakes Cupcake Frosting Greek Yogurt Cupcakes Banana Cupcakes (banana muffins)
This recipe was adapted from one of my favorite cookbooks, the Joy of Cooking Carrot Cake recipe.
