Carrot Cake Cupcakes
These carrot cake cupcakes are the best. And I’m not just saying that because it’s my recipe. The carrot cake and cream cheese frosting ratio is a perfect balance making each and every bite mouth-watering good. I’m literally craving them right now as I’m sharing this recipe with each and every one of you.
If you’re looking for a homemade cupcake recipe that everyone is going to love, these Carrot Cake cupcakes need to be on your radar.
How do you make carrot cupcakes from scratch?
This recipe will teach you how to do that! (plus homemade cream cheese frosting as well!) If you’re ready to make some of the best cupcakes in your life, scroll down to get the completed recipe and follow along with step-by-step.
How long do these cupcakes last?
As long as you store them in an airtight container with a lid, they should last about 3-4 days once baked. However, the best time to eat them is right when they’re cooled down from being taken out of the oven…there’s nothing quite like that taste.
Can this recipe be used for a cake?
It can. In fact, this carrot cake cupcake recipe can easily be turned into a carrot cake CAKE recipe as well. Instead of putting the mixture into cupcake liners, you’d just pour it into a greased cake pan instead. Baking time may need to be adjusted.
Can cupcakes be frozen?
They can be, but make certain to freeze them without the frosting on them. Add them to a freezer-safe container or ziplock bag and store them in your freezer for about 30 days until you’re ready to thaw and frost them.
Ingredients
Are you ready to make some of the best cupcakes, ever? Just gather up the ingredients listed below to get started.
- 2 1/4 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 teaspoons cinnamon
- 4 eggs, beaten
- 1 cup canola oil
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- 3 cups finely shredded carrots
- 3/4 cup chopped walnuts or pecans
- 3/4 cup raisins
Frosting Ingredients
- 1 package (8 oz) cream cheese, softened
- 4 tablespoons (½ stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Directions
1. Preheat oven to 350 degrees and fill a cupcake pan with liners.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon and whisk together.
3. In another bowl, beat eggs, then mix in canola oil, buttermilk, vanilla, and carrots.
4. Add carrot mixture to flour mixture and stir to combine.
5. Fold in walnuts and raisins.
6. Divide batter into cupcake liners and bake for about 12-15 minutes or until a toothpick inserted in the center comes out clean.
7. Cool completely.
How to make homemade frosting
- Add cream cheese and butter in a large mixing bowl and beat until creamy and smooth.
- Gradually add powdered sugar.
- Add vanilla extract.
- Beat until smooth.
Now you are ready to frost your cooled cupcakes. So simple and delicious! You’re going to love the taste of these carrot cake cupcakes made from scratch.
Do you like this cupcake recipe? Here are some other great cupcakes recipes to try:
- Beach Themed Cupcakes: Hello Summer Party Ideas
- Lindt Chocolate Truffle Cupcakes – Made With Homemade Frosting
- Back to School Apple Cupcakes
Tried this recipe and loved it? Don’t forget to give these carrot cake cupcakes five stars below!
Don’t forget to pick up a cupcake carrier so you can carry these cupcakes to your next party without ruining them. These cupcake carriers are perfect, especially if you are taking your cupcakes to a cookout or school function.
If you are hosting a party, these pretty cupcake stands would make a perfect centerpiece.
Carrot Cake Cupcakes
Ingredients
- 2 1/4 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 teaspoons cinnamon
- 4 eggs, beaten
- 1 cup canola oil
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- 3 cups finely shredded carrots
- 3/4 cup chopped walnuts or pecans
- 3/4 cup raisins
Frosting Ingredients:
- 1 package (8 oz) cream cheese, softened
- 4 tablespoons (½ stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees and fill a cupcake pan with liners in a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon and whisk together.
- In another bowl, beat eggs, then mix in canola oil, buttermilk, vanilla, and carrots. Add carrot mixture to flour mixture and stir to combine. Fold in walnuts and raisins.
- Divide batter into cupcake liners and bake for about 12-15 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely.
Frosting Instructions:
- Add cream cheese and butter in a large mixing bowl and beat until creamy and smooth.
- Gradually add powdered sugar.
- Add vanilla extract.
- Beat until smooth.
- Frost cooled cupcakes.
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