A slightly dense butter sponge cake topped with fruity blueberries. This cake is not overly…
Carrot Cake Cupcakes
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Moist carrot cake cupcakes with light crumbs, topped with delicious tangy cream cheese frosting – not too heavy for a mid-day sweet treat!
What Ingredients Do I Need For These Carrot Cake Cupcakes?
For the cupcake itself:
- Plain flour
- Baking soda and baking powder
- Salt
- Spices: Ground cinnamon and nutmeg
- Caster sugar and brown sugar
- Eggs: Use large sized eggs, about 60g, if possible.
- Oil and whole milk
- Grated carrot
- Vanilla extract
For the frosting:
The ingredient list may look lengthy, but most ingredients should be readily available in our pantry. If you are not a fan of spices, you may omit nutmeg from the list.
How To Make The Cupcakes?
This carrot cake cupcake recipe uses a simple mixing method. As there is no butter to cream, we can simply add in ingredients into the mixing bowl and whisk them together by hand.
Firstly, use a grater for the carrot. We will then whisk together the dry ingredients in a mixing bowl. In another bowl, whisk together the wet ingredients (oil, both sugar, egg, milk, vanilla extract and grated carrot). Then, simply combine the wet and dry ingredients. Scoop batter into prepared cupcake pan. Bake and let cool completely.
In the mean time, prepare the cream cheese frosting. When the cupcakes are cooled, decorate the cupcakes with the frosting as you like!
I also sprinkled on some homemade sprinkles that I made with my kids at home. You may also add your preferred sprinkles for a more cheery look!
Can I Make These Carrot Cake Cupcakes In Advance?
You can bake and frost these cupcakes 1 day in advance to allow the flavors develop better. If you’d like to batch bake, keep the unfrosted cupcakes for about 1 – 2 months in the freezer. Simply individually wrap each cupcake, place the cupcakes into a ziplock bag, label and freeze them.
>> MORE CAKE RECIPES:
How Do These Cupcakes Taste Like?
My kids and I enjoyed these moist and flavorful cupcakes! The cake itself is not overly sweet, and is also quite fluffy given its moist texture. Totally goes so well with the tangy cream cheese frosting!
Carrot Cake Cupcakes
- Prep Time: 30 Mins
- Cook Time: 20 Mins
- Total Time: 50 minutes
- Yield: 12 Cupcakes 1x
Description
Moist carrot cake cupcakes with light crumbs, topped with delicious tangy cream cheese frosting – not too heavy for a mid-day sweet treat!
Ingredients
Units
Scale
Cupcake:
- 155g plain flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 120ml oil
- 150g caster sugar
- 55g brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp whole milk
- 200g finely grated carrots
Frosting:
- 82g cream cheese
- 42g butter, softened
- 60g icing sugar
- 1/4 tsp vanilla
Instructions
Cupcake:
- Preheat oven to 175C. Prepare cupcake pan by placing liners.
- In a mixing bowl, whisk together flour, ground cinnamon, ground nutmeg, baking soda, baking powder and salt.
- In another bowl, whisk together oil, both sugar, eggs, vanilla extract and milk. Add in grated carrot and mix well.
- Add the dry ingredients into the bowl of wet ingredients. Mix till there is no trace of flour left. Do not over-mix.
- Scoop batter into prepared cupcake pan, filling about 3/4 full.
- Bake in preheated oven at 175C for 18-20 mins, or until an inserted skewer comes out clean.
- Cool completely before frosting.
Frosting:
- Using a handheld mixer, beat together cream cheese and butter.
- Sift in icing sugar and mix well.
- Whisk in vanilla extract.
- Frost and decorate cooled cupcakes as desired. Once frosting is done, let chill in the fridge for at least 30 mins for frosting to firm up (or overnight).
Keywords: Cupcake
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