If y’all are looking for a dessert that’s as comforting as a warm hug from Grandma, these moist, rich, and absolutely delicious carrot cake cupcakes are it. Carrot cake has always been my favorite and I’ve perfected these cupcakes every year for an Easter dinner dessert until they are just right. These little beauties have a tender crumb, packed with freshly grated carrots and topped with a velvety cream cheese frosting that’ll make you swoon. Whether you’re looking for a down home dessert table centerpiece this Easter or just need a treat to brighten up your day, these cupcakes are sure to become your new go-to.
How To Make The Best Carrot Cake Cupcakes
- Preheat oven to 350. Add cupcake liners to your cupcake pan and set aside.
- Add 2 cups of granulated sugar to the bowl of a stand mixer. Add one egg at a time, on low speed, letting each egg incorporate completely before adding the next one.
- Once all 4 eggs have been creamed into your sugar, slowly add olive oil 1/4 c at a time. Let each 1/4 cup incorporate into the batter completely before adding more.
4. Finely shred 3 cups of carrots using the smaller side of your grater. Add grated carrots, 2 cups all purpose flour, 1 tsp cinnamon, 1 tsp salt, and 2 tsp baking soda to your batter in the stand mixer. Mix well until incorporated.
5. Pour your carrot cake batter into your prepared cupcake pan. Bake at 350 for 20-23 minutes until a toothpick inserted in the center of the cupcakes comes out clean.
6. While the cupcakes cool, prepare your cream cheese frosting. Clean out the bowl of your stand mixer and pour in 8 oz of room temperature cream cheese, 12 Tablespoons of room temperature butter, 1 lb powdered sugar, and 1 tsp pure vanilla extract. Mix on low speed.
7. Let cupcakes cool completely, about 1 hour, before frosting. I use this piping tool to frost my cakes and cupcakes.
Little Cooks Corner
My son loves to help make carrot cakes and carrot cake cupcakes. Let your little one help dump the ingredients into the stand mixer and turn the mixer on. Moose loves to help frost using a butter knife. It gets a little messy, but is oh so much fun! Learn more about cooking with littles here.
To bake these cupcakes as a layer cake, pour the batter into two cake pans and bake for approximately 45 minutes or until a toothpick inserted in the center comes out clean.
Feedback
Did you make these delicious carrot cake cupcakes? Let me know how they turned out in the comments below!
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The Best Carrot Cake Cupcakes With Cream Cheese Frosting
These moist, rich, and absolutely delicious carrot cake cupcakes are perfect for an Easter dessert or as a sweet treat for any occasion!
Ingredients
- 2 c granulated sugar (400 g)
- 4 large eggs
- 1 1/2 c olive oil (320 g)
- 3 c finely grated carrots (330 g)
- 2 c all purpose flour (250 g)
- 1 tsp cinnamon (3 g)
- 1 tsp salt (6 g)
- 2 tsp baking soda (9 g)
Cream Cheese Frosting
- 8 oz cream cheese, room temperature
- 12 Tbsp butter, room temperature
- 1 lb powdered sugar
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350. Add cupcake liners to your cupcake pan and set aside.
- Add 2 cups of granulated sugar to the bowl of a stand mixer. Add one egg at a time, on low speed, letting each egg incorporate completely before adding the next one.
- Once all 4 eggs have been creamed into your sugar, slowly add olive oil 1/4 c at a time. Let each 1/4 cup incorporate into the batter completely before adding more.
- Finely shred 3 cups of carrots using the smaller side of your grater. Add grated carrots, 2 cups all purpose flour, 1 tsp cinnamon, 1 tsp salt, and 2 tsp baking soda to your batter in the stand mixer. Mix well until incorporated.
- Pour your carrot cake batter into your prepared cupcake pan. Bake at 350 for 20-23 minutes until a toothpick inserted in the center of the cupcakes comes out clean.
- While cupcakes cool, prepare your cream cheese frosting. Clean out the bowl of your stand mixer and pour in 8 oz of room temperature cream cheese, 12 Tablespoons of room temperature butter, 1 lb powdered sugar, and 1 tsp pure vanilla extract. Mix on low speed.
- Let cupcakes cool completely, about 1 hour, before frosting.
Notes
To bake these cupcakes as a layer cake, pour the batter into two cake pans and bake for approximately 45 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 536Total Fat: 32gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 76mgSodium: 400mgCarbohydrates: 61gFiber: 1gSugar: 48gProtein: 4g
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