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Carrot Cake Cupcakes Recipe

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4.3 from 50 reviews

Deliciously moist carrot cake cupcakes made with freshly shredded carrots, warm cinnamon, and a sweet blend of sugars, perfect for any occasion. These cupcakes bake to a tender crumb and are ideally topped with classic cream cheese frosting for a rich, tangy finish.

  • Total Time: 35 minutes
  • Yield: 12 servings

Ingredients

Cupcake Batter Ingredients

  • ½ cup salted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar
  • 2 large eggs
  • 1 cup whole milk
  • 2 cups white flour (all-purpose flour)
  • ½ teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 2 large carrots, peeled and shredded (about 1 cup)

Instructions

  1. Preheat Oven: Preheat your oven to 350ºF (175ºC) to ensure it reaches the perfect temperature for baking the cupcakes.
  2. Cream Butter and Sugars: Using an electric hand mixer, beat the softened butter, granulated sugar, and light brown sugar together until the mixture is light, fluffy, and fully combined for a smooth batter.
  3. Add Eggs and Milk: Incorporate the eggs and whole milk into the creamed sugar mixture, mixing thoroughly to combine all wet ingredients evenly.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the white flour, baking powder, and ground cinnamon to distribute the leavening agent and spices uniformly.
  5. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet batter, whisking gently but thoroughly to ensure everything is incorporated without overmixing, which can toughen the cupcakes.
  6. Fold in Carrots: Using a spatula or large spoon, gently fold the shredded carrots into the batter, ensuring they are evenly distributed without deflating the mixture.
  7. Fill Cupcake Liners: Line a cupcake tin with paper liners and evenly distribute the batter among 12 cups, filling each about two-thirds full for optimal rise.
  8. Bake: Bake the cupcakes in the preheated oven for about 20 minutes, or until the centers are cooked through and a toothpick inserted into the middle comes out clean.
  9. Cool: Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely, approximately 20 minutes.
  10. Frost: Once cooled, top the cupcakes with your favorite frosting; cream cheese frosting pairs perfectly with the warm spices and moist texture of these carrot cupcakes.

Notes

  • For best results, shred the carrots finely to ensure even baking and a tender texture.
  • You can substitute whole milk with buttermilk for a tangier flavor and lighter crumb.
  • If you prefer a sweeter cupcake, increase the sugar slightly or add raisins or chopped nuts for texture.
  • Store cupcakes in an airtight container in the refrigerator if frosted; otherwise, they keep well at room temperature for up to two days.
  • To make cream cheese frosting: blend 8 ounces of cream cheese, ½ cup softened butter, 3 cups powdered sugar, and 1 teaspoon vanilla extract until smooth and fluffy.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/carrot-cake-cupcakes-recipe/