Carrot Cake Cupcakes

Spring is the season for light, flavorful, and indulgent treats, and nothing screams spring more than a batch of delicious Carrot Cake Cupcakes. These mini cakes are soft, fluffy, and packed with the right balance of warm spices and sweetness. Paired with a smooth, perfectly whipped cream cheese frosting, they are the perfect way to celebrate Easter, birthdays, or any special occasion. Let’s dive into this amazing recipe that will quickly become your new favorite!

Why You’ll Love These Carrot Cake Cupcakes

• Soft and fluffy texture – These cupcakes are the perfect balance of light and moist.
• Warm spice blend – A combination of cinnamon, ginger, and nutmeg adds the perfect depth of flavor to every bite.
• Cream cheese frosting – The rich, tangy cream cheese frosting perfectly complements the sweet and spiced cupcakes.
• A fun and festive treat – These cupcakes are perfect for any gathering, especially with their charming topping of streusel.

Ingredients You’ll Need for the Carrot Cake Cupcakes:

For the Cupcake Batter:

• Vegetable Oil – Provides moisture to the cupcakes, making them tender and soft.
• Granulated Sugar & Brown Sugar – Granulated sugar adds sweetness and a slight crisp texture, while brown sugar adds moisture and a rich flavor.
• Eggs – Help bind the ingredients together and provide structure to the cupcakes.
• Vanilla Extract – Enhances the overall flavor and adds a subtle sweetness to the cupcakes.
• Grated Carrots – The star ingredient! Adds natural sweetness, moisture, and texture to the cupcakes.
• All-purpose Flour – Forms the base of the cupcake batter, providing structure.
• Baking Powder & Baking Soda – Leavening agents that help the cupcakes rise and become light and fluffy.
• Salt – Balances the sweetness of the cupcakes and enhances the flavor.
• Ground Cinnamon, Ginger, & Nutmeg – A blend of warm spices that give the cupcakes their characteristic flavor and make them perfect for spring and fall baking.

For the Frosting:

• Cream Cheese – Provides the signature tangy flavor and creamy texture for the frosting.
• Unsalted Butter – Adds richness and a smooth, creamy texture to the frosting.
• Powdered Sugar – Sweetens the frosting and helps it hold its shape.
• Vanilla Extract – Adds flavor and enhances the sweetness of the frosting.
• Salt – Balances the sweetness of the frosting and complements the tang of the cream cheese.
• Whipping Cream & Whipped Cream Stabilizer (Sahnesteif) – Used to achieve a fluffy, stable frosting that holds its shape without being too runny.

Here are the essential tools you’ll need for making the Carrot Cake Cupcakes:

• Mixing Bowls: You’ll need a few mixing bowls in different sizes to combine the dry ingredients and wet ingredients.
• Whisk: A whisk is essential for blending the dry ingredients and whisking the wet ingredients until smooth.
• Electric Mixer: An electric hand mixer or Stand Mixer will help you cream all of the ingredients, ensuring a smooth texture.
• Muffin Pan: A muffin pan is needed to bake the cupcakes. Make sure it’s well-greased or lined with paper muffin liners.
• Measuring Scale: To accurately measure all your ingredients in grams.
• Cookie Scoop: A cookie scoop helps evenly distribute the batter into the muffin cups, ensuring uniform sizes.
• Cooling Rack: A cooling rack allows the cupcakes to cool evenly after baking, preventing them from becoming soggy.
• Piping Bag & Star Tip Nozzle: For beautifully frosting the cupcakes.

Here is the full Recipe:

For the Cupcake Batter:

• 1¼ cups (150g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¾ teaspoon salt
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¾ cup (80 ml) vegetable oil
• ½ cup (70g) granulated sugar
• ½ cup (60g) packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups (225g) grated carrots (about ½ pound of carrots)

For the Frosting:

• 8 ounces (226g) cream cheese, room temperature
• ½ cup (113g) unsalted butter, softened
• 1 teaspoon vanilla extract
• 3 cups (360g) powdered sugar
• 1 pinch salt
• 100 ml heavy whipping cream
• 1 packet Whipping Cream Stabilizer (Sahnesteif optional, to stabilize the cream)

Directions:

1. Prepare the Cupcakes

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
3. In a large mixing bowl, combine the vegetable oil, granulated sugar, and light brown sugar. Whisk them together until smooth.
4. Add the eggs one at a time, followed by the vanilla extract. Mix until fully incorporated.
5. Fold in the grated carrots, making sure they’re evenly distributed throughout the batter.
6. Slowly add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix to keep the cupcakes light and fluffy.
7. Scoop the batter into the cupcake liners, filling each about 2/3 full.
8. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove the cupcakes from the oven and let them cool completely on a wire rack.

2. Make the Frosting

1. In a large bowl, beat together the cream cheese and butter until smooth and creamy.
2. Add the vanilla extract and a pinch of salt, mixing to combine.
3. Gradually add the powdered sugar in small increments, beating well after each addition. Continue until the frosting is thick and smooth.
4. In a separate bowl, whip the heavy cream until it forms stiff peaks. This will add the right amount of fluffiness and texture to the frosting.
5. Gently fold in the whipped cream to the cream cheese mixture, ensuring it’s combined.
6. If the frosting seems too runny, add Sahnesteif (or a stabilizer) to firm it up. This will ensure your frosting holds its shape and doesn’t melt.
7. Chill the frosting for about 15–20 minutes to further firm it up.

3. Frost the Cupcakes

1. Once the cupcakes have cooled completely, use a piping bag or spatula to generously frost each cupcake.
2. For an extra bit of sweetness and crunch, top each cupcake with a sprinkles.
3. Optionally, you can garnish with additional grated carrots or even some edible flowers for a decorative touch.

4. Serve and Enjoy!

Once frosted and topped, these cupcakes are ready to be served. Enjoy the soft, spiced cake with the rich cream cheese frosting that perfectly complements the flavors of the carrot cake. Whether you’re serving them at an Easter brunch or simply enjoying them with a cup of tea, they’ll be a hit!

Tips for the Best Carrot Cake Cupcakes

1. Grate your carrots finely to ensure they blend evenly into the batter, preventing clumps of carrot in the cupcakes.
2. Don’t overmix the batter to keep the cupcakes light and fluffy.
3. Chill your frosting before applying to ensure it’s thick and stable.
4. Top with crunchy streusel for a fun and festive finishing touch.
5. For an extra indulgent treat, consider adding toasted walnuts or raisins to the cupcake batter.

How to Store and Freeze Carrot Cake Cupcakes

Storage:

• Room Temperature: These cupcakes can be stored at room temperature for up to 3 days in an airtight container.
• Refrigeration: To keep the frosting fresh and firm, store the cupcakes in the fridge for up to 1 week.
• Freezing: You can freeze the cupcakes (without frosting) for up to 3 months. Let them cool completely before wrapping individually and placing in a freezer-safe bag. Frost them when you’re ready to serve.

Freezing Frosting:

You can freeze the frosting separately for up to 1 month. Let it thaw at room temperature and re-whip before using.

More Baking Ideas:

• Pumpkin Spice Pastry – Flaky puff pastry filled with a creamy pumpkin spice filling, perfect for a quick and cozy fall dessert!
• Banana Bread with Chocolate Chips – A moist, flavorful banana bread studded with melty chocolate chips, perfect for any time of year!
• Pumpkin Crumble Muffins -Moist pumpkin muffins topped with a buttery crumble, combining all the best flavors of fall in one delicious bite.
• Mini Apple Pies – Enjoy all the classic flavors of apple pie in these perfectly portioned, bite-sized treats!

Watch the recipe video here. Let’s get to baking! Here is the full recipe: