Carrot Cake Cupcakes

Classic carrot cake is a staple spring dessert, but if you don’t have the time or energy to make a layer cake, then I’ve got you covered. With these cupcakes, I have transformed the beloved spice cake into a shareable treat. If you’re serving a crowd this Easter, then these cupcakes are the best (and easiest) way to make sure everyone gets plenty of this sweet carrot-filled cake and its decadent cream cheese frosting. Here’s everything you need to know.

What People Are Saying:
"These were pretty delicious and easy to make….The flavor is on point because it’s not too sweet. To top it off, the cream cheese frosting is AMAZING!" - Huong373

"I am a beginner with cooking and baking and this was an absolute success for me. I followed the recipe, only replacing pecans with walnuts because I ran out. I brought them to an Easter gathering and everyone loved them! I will definitely be making this again." - BlueBeer

How To Make Carrot Cake Cupcakes

INGREDIENTS

CUPCAKES

• Flour: I went with all-purpose flour because it offers the ideal compromise between structure and tenderness. Unlike cake flour, which can make the cupcakes overly delicate, all-purpose flour ensures they bake up nice and tall yet remain moist and flavorful.
• Spices: It’s not carrot cake without the warm spice notes of cinnamon and nutmeg. These spices infuse the cupcakes with an aromatic depth that perfectly complements the sweetness of the carrots.
• Butter: Using room temperature butter is crucial to achieving a moist, tender crumb. The softened butter blends seamlessly into the batter, coating the proteins in the flour and thereby helping to prevent excessive gluten formation. When baking, I always use unsalted butter to control the salt content.
• Granulated Sugar & Brown Sugar: I went with a 3:1 ratio of granulated sugar to brown sugar to achieve the best texture and flavor. The granulated sugar keeps the cupcakes light and airy, while the brown sugar keeps them moist and contributes a deep, caramel-like sweetness.
• Eggs: Eggs add structure and stability and help the cupcakes bake up moist and fluffy. Be sure to use room temp eggs, which blend into the batter more evenly, resulting in a better rise.
• Milk: Milk supplies moisture to help the cupcakes bake up soft and tender. I prefer to use whole milk, as its higher fat content results in cupcakes with a moister, more tender crumb.
• Carrots: I know it’s tempting to run out and buy a bag of pre-shredded carrots, but don’t do it. Pre-shredded carrots have lost much of their moisture and that translates to drier, less tender cupcakes. Instead, grate peeled whole carrots—you’ll only need 2 or 3—on the small holes of a box grater. Your cupcakes will thank you for it.
• Pecans: Sweet, buttery pecans bring a satisfying crunch and offer a lovely complement to the warm spices. If pecans aren’t your thing, swap in walnuts or simply omit the nuts.

FROSTING

• Cream Cheese: Cream cheese gives the frosting a rich, tangy flavor that offers a delicious contrast to the sweet cupcakes. Do plan ahead and give your cream cheese 30 minutes or so to come to room temperature; the resulting frosting will be far smoother and creamier.
• Butter: Butter adds richness and gives the frosting a smooth, creamy texture that makes it perfect for spreading on the cupcakes.
• Confectioners' Sugar: For a silky smooth buttercream, only confectioners' sugar will do. This finely milled sugar readily dissolves into the frosting, leaving no trace of graininess.
• Cinnamon: I add a pinch of cinnamon to my frosting for a touch of spice warmth, but feel free to leave it out if you prefer.

STEP-BY-STEP INSTRUCTIONS

Alright, roll up your sleeves—let's get to work! First things first, preheat your oven to 350°. You'll need 2 standard muffin tins, so go ahead and line them with cupcake liners. Now, grab a medium bowl and whisk together your dry ingredients: flour, salt, baking soda, cinnamon, and nutmeg. The key here is to whisk until everything is evenly distributed.

Now let’s mix the wet ingredients. You’ll want an electric mixer for this—either a hand mixer and a large bowl or a stand mixer fitted with the paddle attachment will do. Beat together the room temperature butter and the sugars until light and fluffy; start on low speed and gradually increase to medium speed. You’ll know the butter and sugar are properly creamed when the mixture noticeably increases in volume and turns pale in color; expect this to take 3 to 5 minutes. Next, with the mixer running, add the eggs one at a time, beating until incorporated after each addition. Beat in the vanilla.

Let’s turn this into a batter. Add the dry ingredients to the wet and beat until just combined; don’t overdo it, as overmixing can lead to dry cupcakes. Now add the milk and beat until combined. Turn off the mixer, grab a rubber spatula, and gently fold in the carrots and pecans just until combined.

Distribute the batter evenly among the liners, filling about three-quarters full; I find a large cookie scoop works wonders for this.

Bake the cupcakes until a toothpick inserted in center comes out clean, about 20 minutes. Let them cool in the muffin tins for about 5 minutes before transferring to a wire rack. Cooling on a wire rack is key as it allows air to circulate around the cupcakes, preventing them from becoming soggy and ensuring they cool evenly. Be sure to let the cupcakes cool completely before you frost them; otherwise, the frosting is apt to slide right off.

While the cupcakes are cooling, let’s tackle the frosting. You’ll want to make sure both the cream cheese and the butter are at room temperature. You’ll also want to clean and thoroughly dry the beaters from your mixer. All set? Great, combine the cream cheese and butter in a large bowl and beat until smooth and homogeneous. Add the confectioners' sugar and beat just until incorporated and the frosting is smooth and creamy; don’t overmix or you risk warming the frosting, which could turn it loose or, worse, runny. Beat in the vanilla, cinnamon, and salt until just combined.

Fit a piping bag with a large round tip, then transfer the frosting to the bag. To make this easier, I like to place the bag, tip down, in a large jar and then scoop the frosting into the bag with a spatula. Pipe the frosting onto the cooled cupcakes. Top with toasted pecans.

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• The secret to moist cupcakes: When mixing your batter, mix until just combined. If you overmix, you run the risk of your cupcakes being dry rather than moist and tender—and nobody wants that.
• How to top your cupcakes: I topped my cupcakes with toasted pecans, but you can leave them plain if you prefer, or top them however you like!

Storage

Once made, you can store these cupcakes in an airtight container in the fridge for 3 to 4 days.