Best 4 Best Ever Carrot Cake Cupcakes Recipes

Indulge in the delectable world of carrot cake cupcakes, where moist carrot cake meets sweet cream cheese frosting, creating a symphony of flavors that will tantalize your taste buds. These cupcakes are not only visually stunning with their vibrant orange hue and intricate decorations, but they also boast a moist and tender crumb that melts in your mouth. Experience the perfect balance of sweet and tangy with the cream cheese frosting, which adds a delightful contrast to the earthy flavor of the carrot cake. Whether you're a seasoned baker or a novice in the kitchen, this recipe provides clear and concise instructions, ensuring that every bite is a moment of pure bliss. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more.

Additional Information:
- The recipe includes variations for gluten-free and vegan carrot cake cupcakes, catering to diverse dietary preferences.
- It offers suggestions for decorating the cupcakes with sprinkles,? carrots, and cream cheese frosting swirls, allowing you to customize them to your liking.
- The recipe provides tips on storing and freezing the cupcakes, ensuring that their freshness and flavor are preserved for future enjoyment.
- Step-by-step instructions and helpful images guide you through the baking process, making it easy for bakers of all skill levels to achieve perfect carrot cake cupcakes.

Let's cook with our recipes!

CARROT CAKE CUPCAKES

Carrot Cake Cupcakes image

Provided by Ina Garten

Categories dessert

Time 1h15m

Yield 22 cupcakes

Number Of Ingredients 15

Ingredients

2 cups sugar
1 1/3 cups vegetable oil
1 teaspoon pure vanilla extract
3 extra-large eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
3 cups grated carrots (less than 1 pound)
1 cup raisins
1 cup chopped walnuts
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar

Steps:

Preheat the oven to 400 degrees F.
Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.
Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 30 to 35 minutes, until a toothpick comes out clean. Cool on a rack.
For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.
When the cupcakes are cool, frost them generously and serve.

BEST EVER CARROT CAKE CUPCAKES

Best Ever Carrot Cake Cupcakes image

These Best Ever Carrot Cake Cupcakes are a perfect Easter dessert! A simple one-bowl carrot cake recipe with fluffy cream cheese frosting & cinnamon spice!

Provided by Chrissie

Categories Dessert

Time 55m

Number Of Ingredients 19

Ingredients

2 cups all purpose flour
1 3/4 cups granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups shredded carrots
1 1/4 cup vegetable oil
1 1/4 cup low fat buttermilk (at room temperature)
4 eggs (at room temperature)
3/4 cup unsalted butter (at room temperature)
6 ounces full fat cream cheese (at room temperature)
3 cups powdered sugar (sifted to remove lumps)
1/4 teaspoon vanilla extract
2 tablespoons half and half cream ((or heavy cream))
1 tablespoon granulated sugar
1 teaspoon ground cinnamon

Steps:

Preheat your oven to 350 degrees Fahrenheit and prepare muffin tins with paper liners (enough for about 28 cupcakes)
Add the flour, sugar, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt to a large bowl and mix them together with a whisk until combined.
Whisk the shredded carrots into the dry ingredients.
In a large liquid measuring cup (a 4-cup measuring cup if you have it, otherwise use a bowl), measure the oil and the buttermilk, and then add the eggs whisking everything together well.
Add the wet ingredients to the dry ingredients and whisk everything together until no streaks of flour appear and everything is combined.
Divide the batter between the prepared muffin cups lined with paper liners, filling them only about 2/3 full.
Bake them at 350 degrees Fahrenheit for about 19-21 minutes, or until a toothpick inserted into one of the cupcakes comes out clean. After baking, set the cupcake pans on a wire rack and cool them completely to room temperature.
In a large bowl, mix together the butter and cream cheese with an electric mixer (use a stand mixer fitted with a paddle attachment if you have one).
Mix in the powdered sugar one cup at a time, mixing well and scraping down the sides of the bowl after each addition.
Add the vanilla extract and cream, and whip on high speed for about 5 minutes, or until the frosting is light and fluffy.
Mix together the sugar and cinnamon in a small bowl and set aside.
When the cupcakes have cooled completely, remove them from their tins and add the frosting to a piping bag fitted with a start tip (or your choice of piping tip).
Frost the cooled cupcakes in a swirl motion and top them with a dusting of the cinnamon sugar.
Serve immediately, or store in the fridge in an airtight container until ready to serve.

Nutrition Facts : ServingSize 1 cupcake, Calories 225 kcal, Carbohydrate 35 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 44 mg, Sodium 129 mg, Fiber 1 g, Sugar 27 g

BEST CARROT CAKE EVER

Best Carrot Cake Ever image

A moist and flavorful recipe that makes a large quantity of cake. I have been hounded to make this cake time and time again.

Provided by Nan

Categories Desserts Cakes Spice Cake Recipes

Time 2h30m

Yield 16

Number Of Ingredients 13

Ingredients

6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 ½ cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts

Steps:

In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

Nutrition Facts : Calories 457.4 calories, Carbohydrate 66.3 g, Cholesterol 46.5 mg, Fat 20.2 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 2.7 g, Sodium 315.2 mg, Sugar 42.8 g

CARROT CAKE CUPCAKES

Carrot Cake Cupcakes image

This recipe is so special to me because it was passed down from my grandmother, to my mother, and now to me. This family classic is now often requested for any type of work function.-Leann Schmid, Covington, Kentucky

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 28 cupcakes.

Number Of Ingredients 16

Ingredients

2 cups sugar
1-1/4 cups canola oil
3 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour, divided
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 cups grated carrots
1 can (8 ounces) unsweetened crushed pineapple, undrained
1 cup raisins
FROSTING:
4 ounces cream cheese, softened
1/4 cup butter, softened
2-1/2 cups confectioners' sugar
1 tablespoon 2% milk

Steps:

In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine 2 cups flour, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in carrots and pineapple. Toss the raisins with the remaining flour until coated; fold into batter., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and milk; beat until smooth. Frost cupcakes. Refrigerate leftovers.

Nutrition Facts :

Tips:

Use fresh carrots for the best flavor and texture.
Grate the carrots finely so that they blend well into the batter.
Do not overmix the batter, as this can make the cupcakes tough.
Fill the cupcake liners only two-thirds full, as they will rise during baking.
Bake the cupcakes until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely before frosting them.
For a cream cheese frosting that is not too sweet, use half the amount of sugar called for in the recipe.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
To make the cupcakes even more decadent, you can add chopped walnuts or raisins to the batter.
For a fun twist, try making carrot cake cupcakes with a maple cream cheese frosting.

Conclusion:

Carrot cake cupcakes are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be customized to your liking. With their moist texture, sweet flavor, and creamy frosting, carrot cake cupcakes are sure to be a hit with everyone who tries them.