These Carrot Cupcakes are soft and moist, slightly spiced, with a little bit of crunch from the walnuts. And the cream cheese frosting takes the cake home!
The first three months of this year went by both quickly and slowly. Anyone feels the same? I blinked and here we are, already a quarter way through April, which means that Easter is almost here. So, it is just fitting that I try making some sort of carrot cake, or to be more specific, carrot cupcakes! Because I can’t resist individual size dessert. The reason it took me so long to try my hand at these is my suspicion of a root vegetable disguising as a dessert; I have a story about beet in a dessert but we’ll have to save that for another time. That and I’m not a huge fan of raisins. I love grapes, but for some reason not raisins. So naturally, I omitted raisins from these carrot cupcakes.
These carrot cupcakes are so soft and moist, slightly spiced with just a little bit of cinnamon and nutmeg, not at all overpowering. The walnuts give it just a little crunch. And the cream cheese frosting is creamy but not too rich; it is satisfying but doesn’t leave a film of fat on your lips. I don’t like overly sweet frosting, so this one takes the cake. With these carrot cupcakes, you can have your cupcake and eat your vegetable too! Ain’t that a bonus?
If you’re still deciding what will be on your Easter menu, add these carrot cupcakes, most definitely! They can cover both the dessert and vegetable side dish categories. All kidding aside though, they’re a fun alternative to the classic carrot cake. They’re also easy, yet still delicious. Or just go make them now! You need a test batch before next weekend, don’t you? So, have fun with the recipe below! Happy weekend!
Carrot Cupcakes with Cream Cheese Frosting
Ingredients
For the cake:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 3/4 cup buttermilk
- 1/2 cup vegetable oil
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3/4 cup light brown sugar
- 1 and 1/4 cup finely shredded carrot ((about 2 medium carrots))
- 1/4 cup chopped walnuts
For the frosting:
- 8 oz. regular cream cheese – room temperature
- 4 oz. unsalted butter – room temperature
- 3/4 cup powder sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 cup chopped walnuts for garnishing
Instructions
To make the cupcakes:
- Preheat oven to 350°F and line a regular size cupcake pan with cupcake liner.
- In a small bowl, measure out flour, salt, baking soda, baking powder, cinnamon and nutmeg, mix together with a whisk and set aside.
- Measure out the buttermilk, oil, egg and vanilla extract in a medium bowl and beat with a whisk to combine.
- Add the light brown sugar to the liquid mixture, and mix with a whisk to combine.
- Add the finely shredded carrots to the liquid mixture, and mix with a whisk until evenly distributed.
- Slowly pour the flour mixture into the liquid mixture while slowly whisking with the other hand. Mix only until combine, use a spatula to scrape any flour on the side of the bowl and mix up anything at the bottom of the bowl.
- Fold in 1/4 cup of chopped walnuts with the spatula.
- Divide batter equally among 12 cups.
- Bake for 17 minutes until an inserted toothpick in the middle of the cupcake comes out clean.
- Remove cupcakes from the oven and cool completely on a wire rack.
To make the frosting:
- Leave the cream cheese and butter out on the counter for a few hours until they reach room temperature and are softened, but not melted.
- Cream the cream cheese and butter together with an electric mixer on medium speed until fluffy.
- Add vanilla extract and mix to combine.
- Add powder sugar and mix to combine.
- Use a spatula to scrape the side and bottom of the mixing bowl as necessary.
- Transfer frosting to a pastry bag fitted with the star tip, top cupcakes with frosting.
- Garnish cupcakes generously with chopped walnuts.
Notes
2. Best enjoy within 1 – 2 days, but you can store cupcakes in an air tight container in the fridge for up to 5 days.
3. Let cupcakes come to room temperature before serving if stored in the fridge.
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I just finished making your Chocolate Coconut Yogurt Muffins, so i have one cup of plain yogurt left. Can i use it to replace buttermilk? I LOVE Chocolate Coconut Yogurt Muffins, i made twice total 24 muffins and finished them all, in less than 4 days!!!! They are sooooooo good.
Author
Hey Carmen, thank you so much! Your comment made my day 🙂 I’m so happy to hear you love them. Which recipe are you planning to replace the buttermilk with the coconut yogurt? I think it should be able to work, but let me know so I can check it out and see if there’s anything to be aware of. Happy baking!
I want to make CARROT CUPCAKES WITH CREAM CHEESE FROSTING. So i want to replace the buttermilk with the leftover yogurt. Thanks so much for all the great recipes! I love the pistachio cupcakes too, that i also made twice within a week!
Author
Those are one of my fav too, love those pistachio cupcakes!
The yogurt is plain one, not coconut. I wonder if it should be ok to replace the buttermilk for carrot cupcakes 🙂
Author
That should be okay for this recipe. But yogurt is thicker than buttermilk, so I would thin it out a bit if you have some regular milk. Maybe do 1/2 cup yogurt, 1/4 cup milk. If you don’t have milk, then just use all yogurt, should be fine.
I used all yogurt (don’t want to waste it) and the cupcakes turned out great! My daughter loves it!!! Thanks for all the great recipes!
Author
Awesome!! I’m glad it worked fine, and thanks for letting me know.
My 8 year old daughter & I made these today for Father’s Day. So easy that my daughter did 90% all by herself. They turned out super moist & delicious!! This recipe is a definite keeper!
Author
Thank you Jennie, so glad you had a good time making these with your daughter!
Going to make it for my family. Hopefully, I make it as great as it looks, fingers crossed!
I hope you have fun making these and hope your family will like them! Thanks for stopping by. 🙂
well done! scrumptious looking.