Recipe updated and fresh new photos! 3.28.2019
You will love these Super Moist Carrot Cake Cupcakes because they are so easy to make and taste incredibly delicious! They are light and fluffy with a nice hint of cinnamon, and little bit of crunch from the walnuts. Top them off with this wonderful cream cheese frosting and it’s a match made in baking heaven! If you’d rather skip the frosting, just add some butter to the cupcakes while they’re still warm from the oven. YUM!
As a kid I thought these Super Moist Carrot Cake Cupcakes (or just carrot cake in general) sounded so wrong. I mean, carrots in a dessert? Eww, no thanks—I’ll pass! I don’t know why, and I’m laughing to myself as I write this, but I also just thought it was something only my parents, grandparents, and all their friends ate at different church functions.
It probably wasn’t until my late 20’s or early 30’s before I ever actually had carrot cake and my immediate reaction was okay wow, you really can’t taste the carrots at all! And I even like carrots—plain, in a salad, or cooked in a beef stew. I just never thought having them in my dessert sounded very appealing. How wrong I was!
what ingredients do I need to make super moist carrot cake cupcakes
For the super moist carrot cake cupcakes you’ll need the following ingredients:
For the cream cheese frosting, you’ll need the following ingredients:
what baking equipment will I need to make carrot cake cupcakes?
- Hand Mixer or Stand Mixer (and paddle attachment)
- Microplane Grater – best for grating the carrots
- Medium Size OXO Cookie Scoop – helpful tool for scooping the cupcakes batter into the liners
- 2 Standard Size Cupcake Tins
- Cupcake Liners
optional piping tools for cream cheese frosting
- Large Piping Bag
- Wilton 2D Piping Tip – the 2D worked perfectly with the amount of cream cheese frosting used in this recipe.
- Icing Angled Spatula
These Super Moist Carrot Cake Cupcakes are so light and fluffy with a nice hint of the cinnamon, they will be devoured as soon as you slather on the cream cheese frosting! They’re also perfect warm with just little bit of butter (instead of using the frosting).
- 1 cup All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 1/4 teaspoon Salt
- 3/4 cup of Vegetable Oil
- 1 cup Granulated Sugar
- 2 Large Eggs, room temperature
- 1.5 cups (roughly 3 medium-large) Carrots, grated
- 1/2 cup Walnuts, chopped (optional)
cream cheese frosting
- 2 tablespoons Unsalted Butter, room temperature
- 4 ounces Cream Cheese
- 1 teaspoon Vanilla Extract
- 1 1/2–2 cups Confectioners Sugar
- Line cupcake tins with cupcake liners and set aside.
- Adjust the oven rack to the 2nd level position and preheat the oven to 350ºF.
- Whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- Using a hand-held mixer or stand mixer with a paddle attachment on medium- to medium-high speed, mix together the oil and sugar until well blended.
- Add in each egg one at a time, blending completely before adding the next. Scrape down the sides of the bowl as needed.
- With the mixer on low, slowly add in the dry mixture until blended, but be careful not to not over mix. Then fold in the grated carrots and chopped walnuts (optional ingredient).
- Using a medium-size cookie scoop, fill each cupcake liner a little over 1/2 way full and place the cupcake tins side-by-side in the oven.
- Bake for 18-20 minutes at 350ºF or until an inserted toothpick into the center of the cupcakes comes out clean. Remove from oven and allow to cool for 5 minutes before removing them from the cupcake tins. Cool completely on a cooling rack.
cream cheese frosting
- Using a hand-held mixer or stand mixer with a paddle attachment on medium- to medium-high speed, mix together the butter and cream cheese until well blended.
- Add in the Vanilla Extract.
- Reduce the mixing speed to a low speed and add in the confectioners sugar a little at a time until completely mixed. If you feel the frosting needs to be thicker, add a little bit of confectioners sugar until the desired consistency is achieved.
- Frost cooled carrot cake cupcakes with cream cheese frosting using an angled spatula or a piping bag and a 2D Wilton tip.
- Do not fill the cupcake liners more than 1/2 way full.
- If piping the frosting, this recipe makes enough using the Wilton 2D piping tip. If you prefer a lot more frosting on top of your cupcake, or wish to use a larger size piping tip, I would suggest doubling the frosting recipe.
- Recipe adapted from the 2001 Taste of Bedminster Elementary recipe book.
Keywords: super moist carrot cake cupcakes, carrot cake cupcakes, carrot cake, moist carrot cake, carrot cake recipes, carrot cake cupcake recipes
Want to make some more cupcakes and muffins?
Take a peek at my other cupcake and muffin recipes and give them a try this weekend!
- Simple and Delicious Black Bottom Cupcakes
- Devil’s Food Cupcakes with Peanut Butter Frosting
- Red Velvet Cupcakes with Cream Cheese Frosting
- Bakery Style Lemon Blueberry Streusel Muffins
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