Can I use store-bought shredded carrots instead of grating them myself?

It is best to grate your own. Pre-shredded carrots from the store are thicker and drier, which means less moisture in your batter. Freshly grated carrots make a noticeable difference in texture and flavor.

How do I keep the cream cheese frosting from being too runny?

Make sure both the cream cheese and butter are softened but not melted. Add the powdered sugar gradually, and if the frosting is still too soft, refrigerate it for 15 to 20 minutes before piping. Always use block-style cream cheese, not the spreadable kind.

Can I make this as a full carrot cake instead of cupcakes?

Yes. Pour the batter into two greased 8-inch round cake pans and bake at 350°F for about 25 to 30 minutes, checking with a toothpick. The frosting recipe here is enough to fill and frost a two-layer cake.

How do I know when the cupcakes are done?

Insert a toothpick into the center of one cupcake. If it comes out clean or with just a dry crumb, they are done. If it comes out with wet batter, give them another 2 to 3 minutes and check again. Do not overbake or they will dry out.

The Best Carrot Cake Cupcakes You Will Ever Make

Name: Carrot Cake Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1.5 cups all-purpose flour, sifted; 1 teaspoon baking powder; 0.5 teaspoon baking soda; 0.5 teaspoon salt; 1 teaspoon ground cinnamon; 0.5 teaspoon ground nutmeg; 0.5 cup vegetable oil; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1.5 cups freshly grated carrots; 0.5 cup chopped walnuts or pecans (optional); 8 oz block-style cream cheese, softened; 0.25 cup unsalted butter, softened; 2 cups powdered sugar; 1 teaspoon vanilla extract

Description

If you love carrot cake but want something a little easier to serve, these carrot cake cupcakes are going to be your new favorite bake. They are moist, warmly spiced, and topped with the smoothest cream cheese frosting for a perfectly portioned, easy-to-share treat.

Ingredients

Scale

1.5 cups all-purpose flour, sifted
1 teaspoon baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt
1 teaspoon ground cinnamon
0.5 teaspoon ground nutmeg
0.5 cup vegetable oil
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1.5 cups freshly grated carrots
0.5 cup chopped walnuts or pecans (optional)
8 oz block-style cream cheese, softened
0.25 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

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Instructions

Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, whisk the vegetable oil and sugar together until combined.
Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients and stir until just combined.
Gently fold in the freshly grated carrots and chopped walnuts or pecans if using.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool in the pan for 5 to 10 minutes, then transfer to a wire rack and cool completely.
Beat the softened cream cheese and butter together until smooth, then gradually mix in the powdered sugar and vanilla extract until fluffy.
Pipe or spread the cream cheese frosting over the cooled cupcakes and garnish with a sprinkle of cinnamon or chopped walnuts if desired.

Notes

Use freshly grated carrots instead of pre-shredded ones for the best texture, and always use block-style cream cheese for a thick, smooth frosting. Let the cupcakes cool completely before frosting, and store frosted cupcakes in the refrigerator for up to 4 days.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 400
Sugar: 39g
Sodium: 260mg
Fat: 21g
Saturated Fat: 8g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg