Ultra-Moist Carrot Cake Cupcakes With Best-Ever Cream Cheese Frosting

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Hi Bold Bakers!

WHY YOU WILL LOVE THIS RECIPE: These classic carrot cake cupcakes are made quicker and easier to enjoy from my Best-Ever Carrot Cake – naturally sweetened and moistened by carrots, enriched and further softened by brown sugar, spiced with warm cinnamon, elevated by aromatic vanilla, and perfectly balanced by creamy tangy Best-Ever Cream Cheese Frosting. Beyond all, packed with nutritious vegetables yet incredibly delicious! 

IMPORTANT NOTE: This recipe was updated and improved on 4/5/2023, to include detailed notes for important ingredients, answers to the most frequently asked questions (why both sugars & why both baking powder&soda), and Pro Chef Tips. 

For me, this classic sweet treat is hands-down one of my favorites even not in Spring or Easter. When the Best-Ever Carrot Cake is transformed into more potion-controllable-size moist Carrot Cake Cupcakes with less baking time and just as wonderful, I’m all about it!

Table of Contents

• What are Carrot Cake Cupcakes?
• Tools You Need To Make Carrot Cake Cupcakes
• Ingredients You Need to Make Carrot Cake Cupcakes and Why
• FAQs
• Gemma’s Pro Chef Tips
• Make and Enjoy More Cupcakes! 

What Are Carrot Cake Cupcakes?

Carrot cake cupcakes are a tiny twist on an old favorite, my Best-Ever Carrot Cake. Carrot cake can often be too dry, but this recipe calls for brown sugar, which will add a lot of moistness to the cupcake.

I know what you’re thinking — despite carrots in the recipe, these cupcakes will not taste “carrot-y!” 

And, you simply cannot have carrot cake cupcakes without my Best-Ever Cream Cheese Frosting. I’m sorry, I won’t budge!

Tools You Need To Make Carrot Cake Cupcakes 

• Measuring Cups and Spoons
• 12 cup muffin tin
• Paper cupcake liners
• Bowls
• Whisk

Ingredients You Need to Make Carrot Cake Cupcakes and WHY

For Cupcakes-Dry Ingredients

• All-purpose flour: All-purpose flour has a protein content of around 11% to form the perfect amount of gluten for Carrot Cake’s texture. Bread flour with protein content of 13% will be too chewy and cake flour with protein content of around 9% will be too weak to support all the mix-ins in spiced cakes.
• Granulated sugar: Granulated sugar adds sweetness, stabilizes air bubbles in cake batter, and binds ingredients together.
• Brown sugar: Brown sugar not only sweetens baked goods but also adds lovely caramel flavor, moisture, and color.
• Cinnamon: Cinnamon adds warmth. You can also add a touch of nutmeg, ground ginger, or use my Mixed Spice recipe.
• Baking soda:

1)Baking soda is not only a raising agent.

2) Baking soda delays the ingredient-setting process and allows fat to melt, sugar to dissolve, and proteins to bind.

3)Baking soda encourages and speeds up the Maillard reaction contributing to the browning of cakes.

4) Baking soda enhances flavors with its sodium. Find the science behind this, check out the article Baking Powder VS. Baking Soda .

• Baking powder:

1) Baking powder is the main raising agent to make baked goods rise. 2)Baking powder also balances baking soda’s browning effect.

• Salt: Salt brings out all the flavors!
• Toasted pecans: Pecans add nutty aroma and crunchy texture. finely chopped (optional)

For Cupcakes-Wet Ingredients

• Vegetable oil:

1) Texture-wise, oil tends to create a denser result than butter because of its higher fat content which suits spiced cakes very well.

2) Flavor-wise, neutral flavor oil is a better option than butter for a flavorful spiced cake because butter may get overwhelmingly nutty.

• Eggs: Eggs not add richness in flavor but also incorporate air to help cupcakes rise. Make sure eggs are at room temperature.
• Vanilla extract: Vanilla extract enhances flavors.
• Milk: Milk hydrates flour to form gluten also enriches flavors. You can also use greek yogurt, sour cream, or even unsweetened applesauce for a softer result!
• Grated carrots: Carrots add sweetness, moisture and texture to cakes.

For Frosting

• Best-Ever Cream Cheese Frosting: Cream Cheese Frosting is the classic match with Carrot Cakes. If you don’t like cream cheese, you can also try my Buttercream Frosting recipe, Ermine Frosting recipe, or Swiss Meringue Frosting recipe.

How To Make Carrot Cake Cupcakes

These cupcakes are so easy, and maybe because they have a serving in veggies in them, you can make even more excuses to make them! (And don’t forget to get the full recipe with measurements, on the page down below.)

1. Preparing the Cake Batter

   • The dry mixture: In a large bowl, whisk together your flour, granulated sugar, brown sugar, cinnamon, baking soda, baking powder, and salt.
   • The wet mixture: In a separate bowl, whisk together oil, eggs, milk, and vanilla extract. 
   • Combining: Combine your wet ingredients into the bowl of your dry ingredients until well mixed. 
   • Mix-ins: Fold in the carrots and nuts (if you are using). 

2. Baking:

   • Pour batter into a 12-cup muffin tin lined with paper liners until each cup is 3/4 full.
   • Bake in a preheated 350°F (180°C) oven for about 20 minutes, or until a toothpick comes out clean when inserted into the center of a cupcake.

3. After Baking:

   • Allow the cupcakes to cool in the pan for 10 minutes and then transfer to a wire rack to finish cooling. 
   • Once cooled, frost the cupcakes with cream cheese frosting. I also like to scatter extra toasted pecans on the top! 

FAQs

1. How Do I Store Carrot Cake Cupcakes and Cream Cheese Frosting?

• These cupcakes will store for up to 2 days in an airtight container in the refrigerator.
• If you wish to keep them for longer, they can be frozen in an airtight container for up to 1 month. Defrost for 2 hours at room temperature before serving!

2. Can I make Egg-free Carrot Cake cupcakes?

Yes, you can! Check out my Egg Substitute Guide for alternatives.

3. Can I half this recipe?

• Yes, you can half this recipe. Do the same math on all ingredients across the whole recipe.
• Use the same telltale sign to know when it’s ready: bake them until no wetness on top, firm to touch in the center, the edge pulls away from the mold a little bit or a toothpick inserted comes out clean.

4. What mix-ins can I add?

• You can add raisins, and toasted nuts of your choice such as pecans, walnuts, or almonds.
• You can also add shredded coconut or drained crushed pineapples.

5. Why are both baking soda and baking powder used?

Both baking soda and baking powder are used for different purposes.

• Baking soda is not only a raising agent.
• Baking soda delays the ingredient-setting process and allows fat to melt, sugar to dissolve, and proteins to bind.
• Baking soda encourages and speeds up the Maillard reaction contributing to the browning of cakes.
• Baking soda enhances flavors with its sodium.
• Baking powder: 1) Baking powder is the main raising agent to make baked goods rise. 2)Baking powder also balances baking soda’s browning effect.

To find the science behind this, check out the article Baking Powder VS. Baking Soda .

6. Why are both white sugar and brown sugar used?

Both white sugar and brown sugar are used for different purposes.

• Granulated sugar does not only add sweetness, but also stabilizes air bubbles in cake batter, additionally binds ingredients together.
• Brown sugar: Brown sugar not only sweetens baked goods but also adds lovely caramel flavor and moisture.

Gemma’s Pro Chef Tips For Making Carrot Cake Cupcakes

• For the best rise and most even mixing, make sure all of the ingredients for your cupcakes are at room temperature. 
• However, when making frosting, make sure your butter and cream cheese are softened but still a bit cool to the touch. Otherwise, it will get runny.
• Always wait until your cupcakes are cool before frosting! 
• Because of the cream cheese frosting, these cupcakes will need to be stored in the fridge — which may dry out cakes. Be sure to store in an airtight container to keep them moist!
• Brown sugar is KEY to a moist cupcake. You can easily make your own brown sugar at home!

Make and Enjoy More Cupcakes!

• Crazy Cupcakes: One Base Cupcake Recipe, Endless Flavor Possibilities
• Red Velvet Cupcakes
• Small Batch Cupcakes for Spring
• Gluten-Free Chocolate Cupcakes
• One-Bowl Lemon Cupcakes

IMPORTANT NOTE: This recipe was updated and improved on 4/5/2023, to include detailed notes for important ingredients, answers to the most frequently asked questions (why both sugars & why both baking powder&soda), and Pro Chef Tips. 

And don’t forget to buy my Bigger Bolder Baking Cookbook!

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