Go Back Email Link
+ servings
Angled image of super moist carrot cake cupcakes with caramel and walnuts on top | All Images © Beyond the Butter™

Super Moist Carrot Cake Cupcakes

Author: Jennifer
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).
5 from 3 votes
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 15 cupcakes

Ingredients
 

carrot cake cupcakes

  • 1 cup All-Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Cinnamon
  • ¼ tsp Salt
  • ¾ cup Vegetable Oil
  • 1 cup Granulated Sugar
  • 2 Large Eggs, room temperature
  • 1 ½ cup Carrots, finely grated (3 medium-large size)
  • Chopped Walnuts, for topping (optional)
  • Caramel Sauce, for topping (optional)

cream cheese frosting

  • ½ cup Unsalted Butter, room temperature
  • 8 oz Cream Cheese, room temperature
  • 1 tsp Vanilla Extract
  • 4 cup Powdered Sugar, sifting optional (but highly recommended)

Instructions

carrot cake cupcakes

  • Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF. Line 2 cupcake tins with cupcake liners and set aside.
  • Whisk together the all-purpose flour, baking soda, cinnamon, and salt. Set aside.
  • In a separate bowl, finely grate the carrots.
  • Using a hand mixer or stand mixer, fitted with a paddle attachment (or a mixing bowl and whisk) mix together the oil and sugar on medium-high speed 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, using a spatula, fold in the grated carrots.
  • Using a 1 ½ tablespoon-size cookie scoop, fill each cupcake liner ½ way full and place the cupcake tins side-by-side in the oven. The second cupcake tin will only have 2-3 cupcakes.
  • 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 beat together the butter and cream cheese on medium-high speed until well blended, smooth, and creamy.
  • Add in the vanilla extract.
  • Reducing the mixer speed to low, add in the sifted powdered sugar one cup at a time until completely mixed. If you feel the frosting needs to be thicker, add a little bit of powdered sugar until the desired consistency is achieved.
  • Frost cooled carrot cake cupcakes with cream cheese frosting using an offset spatula or a piping bag and a Wilton 1A decorating tip. Using this decorating tip and a thick layer of frosting, you will have enough to frost all the cupcakes. If you plan to frost them with a thinner layer of frosting you can half this recipe.

Recipe Notes

Baking times listed do include cooling of cupcakes after baking.
Using the Wilton 1A decorating tip and a thick layer of frosting, you will have enough to frost all the cupcakes. If you plan to frost them with a thinner layer of frosting you can half this recipe.
Recipe adapted from the 2001 Taste of Bedminster Elementary recipe book.
Keyword carrot cake, carrot cake cupcake recipes, carrot cake cupcakes, carrot cake recipes, moist carrot cake, super moist carrot cake cupcakes
DID YOU MAKE THIS RECIPE?Mention @beyond.the.butter and tag #beyondthebutter!