If you are craving a moist, flavorful treat that feels like a warm hug in every bite, this Carrot Cake Cupcakes Recipe is just what you need. Bursting with tender shredded carrots, aromatic spices, and studded with crunchy pecans, these cupcakes combine classic carrot cake goodness with the perfect single-serving convenience. Topped with a luscious cream cheese frosting that’s tangy and sweet, these cupcakes are perfect for any occasion — from casual snack times to special celebrations. Once you make this Carrot Cake Cupcakes Recipe, it’s bound to become your go-to recipe for a delightful homemade dessert that everyone will love.
Ingredients You’ll Need
Gathering your ingredients for this Carrot Cake Cupcakes Recipe is straightforward, but every item plays a vital role in creating that ideal balance of flavor, texture, and color. From the warmth of the cinnamon and nutmeg spices to the moistness provided by the vegetable oil and shredded carrots, each element contributes to the cupcakes’ irresistible charm.
- 1 ¼ cups all-purpose flour: Provides structure to the cupcakes and keeps them light yet sturdy.
- ½ cup granulated sugar: Adds sweetness and helps with the texture of the crumb.
- ½ cup light brown sugar (packed): Brings a subtle molasses flavor and moistness.
- ¾ tsp baking soda: Helps the cupcakes rise for a tender, fluffy outcome.
- ½ tsp baking powder: Supports leavening for a perfect crumb.
- ½ tsp fine sea salt: Enhances all the flavors and balances sweetness.
- ¼ tsp ground ginger: Adds a gentle warmth that complements the carrots.
- ½ tsp cinnamon: Signature spice that brings cozy, aromatic notes.
- ¼ tsp nutmeg: A pinch boosts the spicy depth.
- ¾ cups vegetable oil: Keeps the cupcakes moist without overpowering the taste.
- 2 large eggs (room temperature): Helps bind ingredients and adds richness.
- 1 ½ tsp pure vanilla extract: Infuses sweetness and rounds out the flavors beautifully.
- 2 Tbsp whole milk: Provides additional moisture and richness.
- 1 ½ cups peeled and shredded carrots: The star of the show, adding natural sweetness and texture.
- 1 cup chopped pecans: Adds delightful crunch and a nutty accent.
- ½ cup unsalted butter (room temperature): Essential for a creamy frosting texture.
- 8 oz block cream cheese (room temperature): Creates the tangy, smooth frosting that pairs perfectly with the spiced cupcakes.
- 3 tsp pure vanilla extract: Enhances the cream cheese frosting flavor.
- 4 cups powdered sugar: Sweetens and thickens the frosting to perfection.
How to Make Carrot Cake Cupcakes Recipe
Step 1: Prep and Mix Your Dry Ingredients
Start by preheating your oven to 350 degrees Fahrenheit and lining a 12-cup muffin tin with cupcake liners. In a large bowl, whisk together the flour, granulated sugar, light brown sugar, baking soda, baking powder, salt, ground ginger, cinnamon, and nutmeg. Mixing the dry ingredients well ensures that the spices and leavening elements are evenly distributed so every cupcake bakes beautifully.
Step 2: Combine Wet Ingredients and Carrots
In a separate bowl, beat together the vegetable oil, eggs, vanilla extract, and whole milk until smooth and well combined. Fold in the shredded carrots and chopped pecans. The moisture from the carrots keeps the cupcakes tender, while the nuts add a pleasant crunch. Mixing these wet ingredients separately guarantees a consistent batter.
Step 3: Blend Dry and Wet Ingredients
Gradually add the dry mixture to the wet ingredients, folding gently until just combined. Be careful not to overmix; you want to keep the batter light and airy, which translates into soft, fluffy cupcakes. This is the moment the magic happens, as all the aromatic spices mingle with the sweet, moist batter.
Step 4: Bake to Perfection
Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Once baked, let the cupcakes cool completely on a wire rack to set the texture before frosting.
Step 5: Make the Cream Cheese Frosting
While the cupcakes cool, prepare the frosting by beating the softened butter and cream cheese together until smooth and fluffy. Add the vanilla extract and gradually beat in the powdered sugar until you achieve a luscious, spreadable frosting. This frosting is the classic finishing touch that brings a lovely balance of tangy and sweet to your Carrot Cake Cupcakes Recipe.
Step 6: Frost and Enjoy
Once the cupcakes are fully cooled, generously frost each one using a spatula or piping bag for an elegant appearance. Sprinkle with extra chopped pecans or a dusting of cinnamon if desired, then dive into these little bites of heaven!
How to Serve Carrot Cake Cupcakes Recipe
Garnishes
Decorating your cupcakes is a fantastic way to add personality and a touch of flair. Consider topping them with a few chopped pecans, a light sprinkle of ground cinnamon, or even some shredded carrot curls for a fresh, colorful look. These simple garnishes elevate the presentation and hint at the wonderful flavors inside.
Side Dishes
Carrot Cake Cupcakes Recipe is flexible enough to pair with a range of beverages and sides. A cup of freshly brewed coffee or a spiced chai tea beautifully complements the sweetness and spices. For a brunch gathering, serve the cupcakes alongside fresh fruit or a creamy yogurt parfait to balance the richness.
Creative Ways to Present
For parties or gifting, line up your cupcakes on a tiered stand surrounded by fresh flowers or greenery for a charming display. Wrapping individual cupcakes in decorative boxes or clear bags tied with ribbons makes them perfect for sharing thoughtful homemade treats with friends and family.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Carrot Cake Cupcakes Recipe fresh by storing them in an airtight container in the refrigerator. They will stay moist and flavorful for up to four days, allowing you to enjoy that delicious homemade taste whenever a craving strikes.
Freezing
If you want to make this recipe ahead or preserve extra cupcakes, you can freeze them. Wrap each frosted cupcake individually in plastic wrap and place them in a freezer-safe container or bag. They can be frozen for up to two months without losing their texture or flavor.
Reheating
To enjoy frozen cupcakes, thaw them overnight in the refrigerator before serving. If desired, warm them gently at room temperature or in a microwave for 10-15 seconds to bring back a freshly-baked softness without melting the frosting.
FAQs
Can I substitute the vegetable oil with butter?
Yes, you can use melted butter instead of vegetable oil for a richer flavor, but it might slightly affect the moistness and texture. Be sure to cool the melted butter before combining it with other wet ingredients.
What can I use if I don’t have pecans?
Walnuts are a great alternative to pecans, offering a similar nutty crunch. If you want a nut-free option, simply omit the nuts, and your cupcakes will still taste amazing.
Is it necessary to peel the carrots?
Peeling carrots is recommended to ensure a smooth texture and avoid any bitterness from the skin. However, if your carrots are organic and washed well, you can use them unpeeled for extra nutrients and color.
Can I make these cupcakes vegan?
To make a vegan version of the Carrot Cake Cupcakes Recipe, substitute eggs with flax eggs or applesauce, use plant-based milk, and replace cream cheese and butter with vegan alternatives. The texture might vary slightly, but the flavor will still be delightful.
How long do these cupcakes stay fresh without refrigeration?
Without refrigeration, frosted carrot cake cupcakes typically last around one day at room temperature. To keep them fresh longer, store them in the fridge, especially because of the cream cheese frosting.
Final Thoughts
I genuinely hope this Carrot Cake Cupcakes Recipe inspires you to whip up a batch of these delightful treats in your own kitchen. Their perfect balance of sweet spices, moist cake, crunchy nuts, and creamy frosting always brings smiles and compliments. Whether you’re sharing these cupcakes with loved ones or indulging all to yourself, they’re sure to become a beloved favorite. Happy baking!
Print
Carrot Cake Cupcakes Recipe
- Prep Time: 22 minutes
- Cook Time: 20 minutes
- Total Time: 42 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These moist and flavorful Carrot Cake Cupcakes are the perfect bite-sized dessert for any occasion. Made with shredded carrots, warm spices like cinnamon and nutmeg, and chopped pecans, they offer a delightful texture and taste. Topped with a creamy, smooth cream cheese frosting, these cupcakes are sure to be a crowd-pleaser.
Ingredients
Cupcakes
- 1 ¼ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ¾ tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¾ cups vegetable oil
- 2 large eggs, room temperature
- 1 ½ tsp pure vanilla extract
- 2 Tbsp whole milk
- 1 ½ cups carrots, peeled and shredded
- 1 cup pecans, chopped
Frosting
- ½ cup unsalted butter, room temperature
- 8 oz cream cheese, block, room temperature
- 3 tsp pure vanilla extract
- 4 cups powdered sugar
Instructions
- Prepare the Cupcake Batter: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, ground ginger, cinnamon, and nutmeg until well combined. In a separate bowl, beat the vegetable oil, eggs, vanilla extract, and whole milk together until smooth. Gradually add the wet ingredients to the dry ingredients and mix gently until just combined. Fold in the shredded carrots and chopped pecans carefully to distribute evenly without over-mixing.
- Bake the Cupcakes: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. Divide the batter evenly among the liners, filling each about two-thirds full. Bake for approximately 18-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Make the Cream Cheese Frosting: While the cupcakes cool, beat the softened butter and cream cheese together in a large bowl on medium speed until smooth and creamy. Add the vanilla extract and continue beating. Gradually add the powdered sugar, one cup at a time, beating well after each addition until the frosting is fluffy and spreadable.
- Frost the Cupcakes: Once the cupcakes are completely cooled, use a spatula or piping bag to spread or pipe the cream cheese frosting generously on top of each cupcake. Optionally, garnish with a few chopped pecans for extra texture and decoration.
Notes
- Ensure the eggs and cream cheese are at room temperature for a smoother batter and frosting consistency.
- Do not over-mix the batter to keep the cupcakes tender and moist.
- Shredded carrots should be drained slightly of excess moisture for best texture.
- You can substitute pecans with walnuts if preferred.
- Store cupcakes in an airtight container in the refrigerator; best consumed within 3 days.
