Best 2 Moist Carrot Cupcakes Recipes

Carrot cupcakes are a delightful treat that combines the goodness of carrots with the indulgence of a sweet and fluffy cupcake. These moist and flavorful cupcakes are perfect for any occasion, from birthday parties to afternoon tea. They are easy to make and can be customized with different frosting and topping options, making them a versatile dessert that everyone will love.

This article provides two delicious recipes for carrot cupcakes: a classic carrot cupcake recipe and a decadent cream cheese frosting recipe. The classic carrot cupcake recipe yields tender and moist cupcakes with a perfect balance of sweetness and spice. The cream cheese frosting is rich, creamy, and perfectly complements the carrot cupcakes, taking them to the next level.

But that's not all! This article also includes a bonus recipe for a maple pecan cream cheese frosting that adds an extra layer of flavor and texture to your carrot cupcakes. With its nutty flavor and maple sweetness, this frosting is sure to impress your taste buds.

Whether you're a seasoned baker or a beginner, these carrot cupcake recipes are sure to become your go-to dessert. They are easy to follow and yield delicious results every time. So gather your ingredients, preheat your oven, and let's embark on a baking journey to create these delightful carrot cupcakes!

Check out the recipes below so you can choose the best recipe for yourself!

MOIST CARROT CUPCAKES

Moist Carrot Cupcakes image

If your kids think they don't like carrots, just wait until these cinnamon-scented, lightly frosted little cakes hit the table. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 10 cupcakes.

Number Of Ingredients 14

Ingredients

2/3 cup sugar
3 tablespoons canola oil
1 large egg, room temperature
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1-1/2 cups shredded carrots
CREAM CHEESE FROSTING:
6 ounces reduced-fat cream cheese
2/3 cup confectioners' sugar
1/4 teaspoon vanilla extract

Steps:

In a large bowl, beat the sugar, oil and egg until well blended. Beat in applesauce and vanilla. Combine the flour, baking soda, cinnamon and salt; gradually beat into sugar mixture until blended. Stir in carrots., Fill paper-lined muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine frosting ingredients; beat until smooth. Frost cupcakes. Refrigerate leftovers.

Nutrition Facts : Calories 226 calories, Fat 8g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 244mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.

MOIST CARROT CUPCAKES

Moist Carrot Cupcakes image

My friends and family love them. They are so moist! They go great with my dairy-free cream cheese frosting. After they cool, top with frosting and shredded coconut.

Provided by dazelaze21

Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes

Time 45m

Yield 12

Number Of Ingredients 15

Ingredients

2 eggs, room temperature
1 cup white sugar
2 tablespoons white sugar
⅓ cup brown sugar
½ cup olive oil
1 teaspoon vanilla extract
2 cups shredded carrots
½ cup drained crushed pineapple
½ cup shredded coconut
1 ½ cups all-purpose flour
1 ¼ teaspoons baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
Beat eggs, 1 cup plus 2 tablespoons white sugar, and brown sugar together in a bowl. Mix in oil and vanilla extract. Fold in carrots, pineapple, and coconut.
Mix flour, baking soda, salt, cinnamon, nutmeg, and ginger together in another bowl. Add to the carrot mixture and mix until evenly moist. Transfer batter to the prepared muffin tin.
Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes.

Nutrition Facts : Calories 274.2 calories, Carbohydrate 42 g, Cholesterol 31 mg, Fat 10.9 g, Fiber 1.5 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 263.5 mg, Sugar 28.3 g

Tips:

Use quality ingredients: Fresh, high-quality ingredients will result in the best-tasting cupcakes. Use organic carrots for a sweeter flavor and a more vibrant color.
Don't overmix the batter: Overmixing can result in tough, dense cupcakes. Mix just until the ingredients are combined.
Fill the cupcake liners only halfway: This will allow the cupcakes to rise properly and prevent them from overflowing.
Bake the cupcakes at a high temperature for a short amount of time: This will help the cupcakes to rise quickly and prevent them from becoming dry.
Let the cupcakes cool completely before frosting them: This will help the frosting to set properly and prevent it from melting.

Conclusion:

These moist carrot cupcakes are the perfect treat for any occasion. They are easy to make and can be customized with your favorite frosting and toppings. Whether you are a seasoned baker or a beginner, you will love this recipe.