buttercream & frosting/ cupcakes & muffins

Super Moist Carrot Cake Cupcakes

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!

Angled image of super moist Carrot Cake Cupcakes with Cream Cheese Frosting | © Beyond the Butter, LLC
Overhead image of Carrot Cake Cupcakes | © Beyond the Butter, LLC
Close up of super moist Carrot Cake Cupcakes | © Beyond the Butter, LLC
Super Moist Carrot Cake Cupcakes with Cream Cheese Frosting | Piping on cream cheese frosting on top of the carrot cake cupcakes | Image and Copyright Policy: © Beyond the Butter, LLC

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:

Angled image of super moist Carrot Cake Cupcakes with Cream Cheese Frosting | © Beyond the Butter, LLC
Overhead angled image of super moist Carrot Cake Cupcakes with Cream Cheese Frosting | © Beyond the Butter, LLC

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
OXO Good Grips 11 Pound Stainless Steel Food Scale with Pull-Out Display
Katgely White Tulip Baking Cups (Pack Of 200): Paper Muffin Liners, Elegant Wrappers For Standard Sized Cupcakes, Non-Stick And Grease-Proof
Norpro Cookie Scoop (2 Tablespoon)
Wilton White Mini Baking and Party Cups – 350 Count
Wilton Perfect Results Non-Stick Mini Muffin and Cupcake Pan, 24-Cup
GIR Get it Right Mini Stainless Steel Whisk, 8″
Wilton Icing Spatula Set for Baking, 3-Piece – 13 and 9-Inch Angled and 11-Inch Straight Spatulas
Microplane 42101 Artisan Coarse Cheese Grater and Kitchen Utensil
Wilton Master Decorating Tip Set, 55-Piece decorating tips, Cake Decorating Supplies
Bob’s Red Mill Super Fine Almond Flour, 16 oz.
GIR Skinny Spatula
OXO International Medium Cookie Scoop
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
Anchor Hocking 10pc Glass Mixing Bowl Set
Joseph Joseph Shake-It Self-Tapping Sieve, Large
Wilton 12-cup Muffin Pan
Black & Decker MX3000W 250-Watt Hand Mixer
Cooling Rack Stainless Steel Half size – Commercial Grade Steel 11.5″ x 16.5″ | 1 Piece | Cooking Rack Designed To Fit Perfectly Into Baking Half Sheet Pan | Only From Indigo True Company
Baker’s Joy Cake Pan Spray
Print
Angled image of Carrot Cake Cupcakes with Cream Cheese Frosting being piped on | © Beyond the Butter, LLC

Super Moist Carrot Cake Cupcakes

  • Author: Jennifer
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes (includes 15 minutes of cooling time after baking)
  • Total Time: 60 minutes
  • Yield: Approx. 15 cupcakes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: Dessert

Description

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).


Scale

Ingredients

carrot cake

  • 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

baking tools


Instructions

carrot cake

  1. Line cupcake tins with cupcake liners and set aside.
  2. Adjust the oven rack to the 2nd level position and preheat the oven to 350ºF.
  3. Whisk together the flour, baking soda, cinnamon, and salt. Set aside.
  4. 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.
  5. Add in each egg one at a time, blending completely before adding the next. Scrape down the sides of the bowl as needed.
  6. 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).
  7. 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.
  8. 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

  1. 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.
  2. Add in the Vanilla Extract.
  3. 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.
  4. Frost cooled carrot cake cupcakes with cream cheese frosting using an angled spatula or a piping bag and a 2D Wilton tip. 

Notes

  • 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

Recipe Card powered by
Close up image of super moist Carrot Cake Cupcakes with Cream Cheese Frosting | © Beyond the Butter, LLC

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!


This post may contain affiliate links. Please read my Policies page.

Beyond the Butter, LLC owns the copyright on all images and written content within this blog post. If you would like to republish a Beyond the Butter recipe, please feel free to do so by using 1 photo and a link back to the recipe. If you would like to republish the recipe on your site, please link back to the original recipe at the top of the post, use your own photos, and rewrite the full recipe in your own words to make it your own.

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: