Carrot Cake Cupcake Recipe (+Video)
Topped with heavenly brown sugar cream cheese frosting, these moist carrot cake cupcakes contain the right amount of spice and are perfect for any spring or Easter celebrations!
I firmly believe that cream cheese frosting is the perfect companion for almost all cake recipes. When you try my zucchini cake, pumpkin cake or even fresh strawberry cupcakes, see for yourself!
The best carrot cupcakes
Carrot cake is one of the desserts I don’t often make—it’s definitely Easter, sometimes on random occasions. But every time I do this, I remember how much I like it. Talk about a delicious way to get a daily vegetable dose! 😉
This time, I chose to make cupcakes instead of whole cakes. Their service is fun and it’s more fun to eat!
These delightful cupcakes are moist and delicious, with the right amount of spices. Consistency is the perfect happy medium between thick and fluffy. The most important thing is to use some homemade brown sugar frosting, and you get a delicious treat!
One thing to remember is that carrot cakes do not taste like carrots, but they add the perfect flavor and combine all the spices in this dessert.
How to make carrot cake cupcakes
These cupcakes are easy to make and will be the perfect complement to your spring and Easter celebrations. They are also very suitable for feeding people.
Batter. First stir together the flour, soda, baking powder, cinnamon, and salt in a small bowl, then set aside. In a large mixing bowl, whisk together sugar, eggs, and oil until thick and foamy, about 1-2 minutes. Add sour cream, vanilla and carrots and mix well. Add the dry ingredients and stir until just mixed.
bake. Fill the paper-lined cupcake pan half full. Bake at 350° for 18-20 minutes. Cool completely.
tip: Don’t overfill the cupcake lining. They should be about 2/3 full. The cupcakes won’t rise too much, which is good. It will be easier to freeze them!
Want bite-sized carrot cake cupcakes? Just follow the recipe exactly and fill the mini muffin lining (in the mini muffin tin) halfway. Each mini cupcake may require about 2 tablespoons of batter. Bake at 350 degrees for 10-15 minutes.
Brown sugar icing
Have you tried making brown sugar cream cheese frosting? Literally, it’s the icing on the cake — or the cupcakes for this recipe. 😉
Let me tell you, this is not your typical cream cheese frosting recipe. Brown sugar + cream cheese adds a rich flavor to the frosting. It’s so delicious, I can’t help eating it one by one.
Make. Stir the cream cheese, butter, and brown sugar until smooth. Let stand for 5-10 minutes until the brown sugar is completely dissolved. Add vanilla, salt and enough powdered sugar to make a thick enough frosting.
frost. To frost these cupcakes, we used a large star-shaped tip to apply the frosting, but you can use any frosting method you like. If you plan to sprinkle with icing sugar, you can cut the recipe in half and it is still more than enough.
Plug-in: Some popular items added to carrot cake include walnuts, pecans, and raisins. You can add any of these things to the batter before baking (a total of ½ to 1 cup of additives), or add chopped nuts to the top of the frosting!
For the one you like Pineapple in carrot cake, Try to reduce the grated carrots to 1 cup, then add 1 cup of grated pineapple (drain). It may produce some different consistency because there will be more moisture.
store: If you have applied frosting on the cupcakes, they cannot be left at room temperature for a long time, otherwise the cream cheese in the frosting will deteriorate. most, Put them in the refrigerator In a closed container.
If you are waiting for frosting, you can store regular cupcakes at room temperature for up to 3 days.
In terms of freezing, carrots are one of the best cakes (or cupcakes). It will keep well in the refrigerator. It is best to freeze them before they are frosted, but cream cheese frosting also freezes well, so if they are frosted, it is not a problem.
Either way, just place the cupcakes in an airtight container or heavy-duty freezer bag (be careful not to crush any frosting) and store in the refrigerator for 4-6 months.
I hope you can try these cupcakes. They may become new favorites with one bite!
Want a better Easter dessert:
For more cupcake recipes, please try:
Preparation time 15 minutes
20 minutes cooking time
Total time 35 minutes
Calories 341 kcal
Author Little Luna
- 1 1/4 cup flour
- ½ + 1/8 teaspoon baking soda
- ½ + 1/8 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup sugar
- 2 eggs
- 1/2 cup canola oil
- 1/4 cup sour cream
- 1/2 teaspoon vanilla
- 1 1/2 cups grated carrots
- 8 ounces cream cheese softened
- 1/2 cup butter softened
- 2/3 cup brown sugar
- 2 teaspoons vanilla
- Salt sprint
- 3 cups powdered sugar (more or less, if needed)
Combine flour, soda, baking powder, cinnamon and salt in a small bowl and stir together. Set aside.
In a large mixing bowl, beat the sugar, eggs, and oil until thick and foamy, 1-2 minutes. Add sour cream, vanilla and carrots and mix well. Add the dry ingredients and stir until just mixed.
Fill the paper-lined cupcake pan half full. Bake at 350° for 18-20 minutes. Cool completely.
For the frosting, whisk the cream cheese, butter, and brown sugar until smooth. Let stand for 5-10 minutes until the brown sugar is completely dissolved. Add vanilla, salt and enough powdered sugar to make a thick enough frosting. Use a large star tip to frost the cupcakes.
This allows enough frosting to apply a lot of frosting on the cupcakes. If you want to spread it, you can cut the recipe in half.
I’m dying in that brown sugar cream cheese frosting! ! Seriously, it looks like a dream. Thank you for sharing with us, Carla! These look amazing. For more delicious recipes made by her, please go to Kara’s creation!