Best Carrot Cupcake Recipe
Buttermilk, fresh carrots, nuts, raisins, and a delicious homemade cream cheese frosting combine to make the Best Carrot Cupcake Recipe. They are the perfect dessert for Easter.
Carrot cake is a classic, especially during Spring when desserts embrace a fresher, lighter flavor. If you like carrot cake, then you’re going to love my recipe for carrot cupcakes.
It could be the best carrot cupcake recipe you’ll ever try. It’s a fresh, homemade twist on a classic dessert that’s perfect for holiday celebrations.
Ingredients
- eggs
- canola oil
- buttermilk
- carrots
- walnuts or pecans
- raisins
- cream cheese
Pantry ingredients: flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, vanilla extract, powdered sugar
How to Make Carrot Cupcakes
- Preheat the oven to 350-degrees F and line a muffin pan with paper liners.
- In a large bowl, combine the 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.
- After that, fold in walnuts and raisins.
- Divide batter into cupcake liners – I like to use a large cookie scoop for this.
- Bake for about 12-15 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
Easy Cream Cheese Frosting
- Add room temperature cream cheese and butter in a large mixing bowl and beat until creamy and smooth
- Gradually add powdered sugar, a little at a time until it is all incorporated.
- Next, add vanilla extract and beat until smooth.
- Frost the cooled cupcakes.
To Make a Carrot Cake
This recipe can also be made into a 13×9 cake.
- Pour the batter into a greased and floured 13×9 cake pan.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean
More tasty carrot desserts:
My carrot cupcake recipe is sure to please a crowd. Even the pickiest eater won’t be able to turn down these fluffy, spiced cupcakes full of raisins, nuts, and, of course, fresh carrots and then topped with cream cheese frosting. I don’t know anyone who turns down a delicious dollop of cream cheese frosting! Enjoy!
Best Carrot Cupcake Recipe
Best Carrot Cupcakes with Cream Cheese Frosting
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Ingredients
Cupcake 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 carrots finely shredded
- 3/4 cup walnuts or pecans chopped
- 3/4 cup raisins
Frosting Ingredients
- 8 ounces cream cheese softened
- 4 tablespoons unsalted butter softened
- 4 cups powdered sugar sifted
- 1 teaspoon vanilla extract
Instructions
Cupcake Instructions
- Preheat the oven to 350F and line a muffin pan with paper liners.
- In a large bowl, combine the dry ingredients and whisk together.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
- In another bowl, beat together the wet ingredients and the carrots.4 eggs , 1 cup canola oil, 1/2 cup buttermilk, 1 teaspoon vanilla, 3 cups carrots
- Add carrot mixture to flour mixture and stir to combine.
- After that, fold in walnuts and raisins.3/4 cup walnuts or pecans, 3/4 cup raisins
- Divide batter into cupcake liners – I like to use a large cookie scoop for this.
- Bake for about 12-15 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
Frosting Instructions
- Add room temperature cream cheese and butter in a large mixing bowl and beat until creamy and smooth8 ounces cream cheese, 4 tablespoons unsalted butter
- Gradually add powdered sugar, a little at a time until it is all incorporated.4 cups powdered sugar
- Next, add vanilla extract and beat until smooth.1 teaspoon vanilla extract
Equipment
- Muffin Tins – Two 12 Count
Video
Notes
This recipe can also be made into a 13×9 cake. Pour the batter into a greased and floured 13×9 cake pan.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean
