This carrot cake cupcakes recipe is a huge hit! Mounds of creamy cream cheese frosting are used to top the moist and spiced cakes.

This festive recipe is a simplified version of the classic cake: Carrot Cupcakes. These mini cakes are easy to make and extremely satisfying. These moist, carrot-studded cakes are the right temperature for a warm and spicy interior. The flavour combination is amazing when topped with the tangy cream cheese frosting. These were tested on several friends and neighbours, and all received 5-star reviews. These are great for Easter, spring, and any other occasion you want to indulge in a delicious treat.

Ingredients for carrot cake cupcakes

Making carrot cake cupcakes is much easier than making large layered cakes. There is no need to use multiple round pans or worry about a tumbling cake or best practices in icing. You can just put the batter into a muffin pan, and it’s done! A pastry bag makes it easy to icing. These are the ingredients you will need to make these carrot cake cupcakes.

  • All-purpose flour
  • Granulated sugar
  • Spices: Nutmeg, ginger, and cinnamon
  • Baking soda
  • Salt
  • Eggs
  • Neutral oil
  • Unsweetened Applesauce: This secret ingredient makes these cupcakes moist!
  • Carrots – We like the large grater holes to make large chunks of carrots.

Tips for cream cheese frosting

This is the most difficult part of carrot cake cupcakes. The best part? These are just a few tips we have learned to make the best cream cheese frosting that sticks to a cupcake. Here are some tips:

  • Allow butter and cream cheese to come to room temperature for 1 hour. It isn’t very pleasant to remember. It’s crucial to get the right texture here. Butter that is too cold has caused us to make a mess. Let them sit on the counter for 1 hour.
  • Mix the powdered sugar. Before using the powdered sugar, make sure it is filtered through a fine-mesh sieve. This will remove any lumps.
  • Pipe using a pastry bag. Although pastry bags can seem intimidating at first glance, they are very simple. Use a fun icing tip to apply the icing to the tops of the cakes in a circular fashion.

Ideas for the presentation of carrot cake cupcakes

These carrot cake cupcakes are delicious with a few finely chopped pistachios. You can make them even more delicious by adding pistachios to the top. These are just a few ideas.

  • Add chopped nuts such as pecans, walnuts, and pistachios to the top
  • Sprinkle some shredded coconut
  • You can add carrot candies to the tops or decorate a carrot with icing

Information about storage and making-ahead

How do you store carrot cake cupcakes best? Are they possible to make ahead? Here are some tips:

  • Cupcakes taste best when fresh. You can also make them ahead of time! Check out the following.
  • Uniced cupcakes Store at room temperature in an airtight container for up to 2 days or refrigerated for 5 days.
  • Iced cupcakes leftover can be stored for up to four days refrigerated.
  • Make the cupcakes ahead of time and store them without frosting. Keep in the refrigerator for up to two days. As close as possible to the serving, add icing.
  • You can also freeze unfrosted cupcakes for up to 2 months before serving them. For best results, make sure to serve them as close as possible to when they are being served. Refrozen cream cheese frosting can be frozen for up to one month. Before using, bring it up to room temperature.

Ingredients

Cupcakes

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon Nutmeg
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon Kosher salt
  • 2 eggs
  • 1/3 cup neutral oil
  • 2/3 cup applesauce (unsweetened)
  • 1 1/2 Cups Lightly packed peeled, grated carrots

To make the frosting.

  • 4 tablespoons unsalted butter, at Room Temperature
  • 8 ounces cream cheese, at room temperature
  • 1/4 teaspoon vanilla essence
  • 3 cups Powdered Sugar
  • Finely chopped pecans, walnuts, or pistachios can be used as a garnish.

Instructions

  1. Preheat the oven to 350°F. Put muffin liners in a 12-cup muffin pan.
  2. Mix the flour, sugar and cinnamon in a large bowl. Add the nutmeg, baking soda and kosher salt. Mix the eggs and oil in a separate bowl. Add the grated carrots.
  3. Mix the dry ingredients with the wet ingredients. Stir until combined, making sure to remove any dry bits.
  4. Divide the batter equally between the muffin cups (about 1/4 cup each).
  5. Bake for 23-25 minutes or until a toothpick comes clean. Let cool completely for at least an hour. While the cupcakes cool, let the butter and cream cheese sit at room temperature for one hour.
  6. Once the cupcakes have cooled, prepare the cream cheese frosting. Make sure butter and cream cheese remain at room temperature. To sift the powdered sugar into a bowl, use a fine-mesh sieve. Mix the cream cheese and butter with a mixer for 2 to 3 mins until smooth. Scrape once. Then reduce the speed to low and add the vanilla. Slowly stir in the powdered sugar until it forms a thick icing.
  7. Pipe the frosting onto the cupcakes using a pastry bag. You can refrigerate the frosting for up to one week before frosting. You can use all of the frosting or less if you prefer a lighter cupcake. Sprinkle with finely chopped nuts.
  8. Storage information: You can store leftover cupcakes in the refrigerator for four days. However, they are best when fresh. Make-ahead cupcakes and store them in the refrigerator without frosting. Frost with icing as soon as you serve. The unfrosted cupcakes can be frozen for up to two months. However, we recommend that you serve them as soon as possible to get the best results. Frosted cream cheese frosting can be frozen for up to one month. Before using, bring it up to room temperature.