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Where are all my carrot cake lovers at??! If there’s anything better than carrot cake in the spring, I can’t think of what it could possibly be! Carrot cake is a very popular dessert, especially during the Easter season, and these Best Ever Carrot Cake Cupcakes are our family’s favourite way to enjoy all the classic carrot cake flavour with a fun twist!
I’ve already shared my favourite Classic Carrot Cake recipe with you, and in that post I mentioned that I’m a bit of a purist when it comes to food – carrot cake was hard for me to wrap my mind around, because vegetables in cake…? Who would have thought THAT was a good idea!!?? But because I always err on the simple side the ingredients in this recipe for carrot cake cupcakes with cream cheese frosting are very simple and basic. There are no nuts or pineapple in the batter; just carrots, buttermilk, and all kinds of good old fashioned sugar and spice. You are going to love these!!
These Best Ever Carrot Cake Cupcakes with Fluffy Cream Cheese Frosting are truly the perfect spring cupcakes. They’re my FAVOURITE carrot cake dessert to make because they’re easy to make in only ONE bowl, and in under 20 minutes. And the frosting is just about as easy, with a simple cream cheese frosting, whipped to perfection. They truly are the BEST carrot cake cupcakes you’ll ever try, and because this recipe is so easy it’s perfect for beginning bakers too!
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Looking for even more cupcake recipes? Try these Vanilla Bean Cupcakes or these Birthday Cake Cupcakes!
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I hope you love these cupcakes as much as we do! Let me know in the comments below, what’s your favourite dessert recipe for Easter? I’d love to know!
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Best Ever Carrot Cake Cupcakes
Recipe: Ingredients
For the cupcakes:
- 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
For the frosting:
- 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)
For topping:
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
Recipe: Instructions
For the cupcakes:
- 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.
For the frosting and assembly:
- 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.
Recipe: Notes
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Can this receipt be made into a cake or loaf?
Sure! I did just that here. Check it out https://thebusybaker.ca/classic-carrot-cake-with-cream-cheese-frosting/
Can you make mini cupcakes?
You can, but I have never tried that myself so I couldn’t tell you what the baking time adjustment should be, if you do try, please let us know! Happy baking ☺️
If I used pre-shredded carrots that come in a bag from the grocery store, should I be worried about the wetness of the carrots adding any moisture?
I have never tried that myself, but I don’t think you should worry. They should work just fine.