These carrot cake cupcakes are super easy to make. In just a few simple steps, you'll have a batch of these moist, fluffy, and spongy cupcakes with a slightly tangy yet incredibly smooth cream cheese frosting.
If you're looking for the perfect carrot cake cupcake that truly has that classic, comforting flavor, then this is the recipe for you. Made from scratch using fresh ingredients, and topped with the best cream cheese frosting you'll ever have, these cupcakes are sure to become a favorite in your home just as they are in mine.
If you're a fan of these incredible carrot cake cupcakes, you'll also love some of my other cupcake recipes. My cherry cupcakes are a burst of fruity flavor, my mocha cupcakes are a coffee lover's dream, and my daisy cupcakes are a fun and beautiful treat that's perfect for spring.
Table of Contents
Why You’ll Love This Recipe
- Classic Flavors: These cupcakes have the perfect carrot cake flavor, enhanced by the warm spices and comforting texture that will remind you of the classic cake.
- Family Favorite: This recipe is a family favorite. The kids love to help decorate them, and we all enjoy them as a sweet treat after dinner or packed in our lunch boxes.
- Best Cream Cheese Frostings: Paired with the cupcakes, this cream cheese frosting is simply the best. It's incredibly smooth, tangy, and just the right amount of sweet.
- Quick and Easy: This recipe is straightforward and easy to follow. In no time, you'll have a batch of these delicious cupcakes ready to enjoy or share with friends.
Key Ingredients
All you need are some simple pantry staple ingredients to make this carrot cake cupcakes recipe at home. Let's look at them in more detail:
For a full list of ingredients and quantities, please check the recipe card at the end of this post.
- Kefir: Used as the wet ingredient in our batter, kefir will help to make our cupcakes incredibly moist.
- Grated Carrots: These will add both moisture and a slightly chewy texture to our cupcakes, and their flavor will infuse the cake, giving it a festive touch.
- Cream Cheese: A key ingredient in our frosting, cream cheese will give it a tangy, creamy texture that pairs perfectly with the sweet cupcakes.
- Greek Yogurt: This will add a tangy flavor and a creamy texture to our frosting, making it even more delicious.
- Sugar Carrot Candies: We'll be adding these to our cupcakes for a stunning festive look everyone will love.
How to Make Carrot Cake Cupcakes
Making these incredible carrot cake cupcakes is easier than you think. Here's how to make them at home step by step:
For a full list of ingredients and instructions, see the recipe card below.
Preparing the Carrot Cake Cupcake Batter
Mix the dry ingredients: In a large bowl, mix together the dry ingredients - flour, baking soda, baking powder, ground cinnamon, nutmeg, and sea salt. Set this aside for now.
Preheat the oven: Preheat your oven to 350 F (180 C) to prepare it for baking.
Prepare the wet ingredients: In the bowl of a stand mixer, beat the eggs and sugar on high speed for about 5 minutes or until the mixture is fluffy and pale in color. Reduce the mixing speed to medium/low and add the vanilla extract and kefir. Mix for another minute.
Incorporate the dry ingredients and carrots: Remove the bowl from the mixer stand. Using a large silicone spatula, gently fold in half of the dry ingredients into the egg mixture. Then, add in half of the grated carrots, and stir carefully. Try not to deflate too many air pockets. Repeat this process with the remaining half of the dry ingredients and carrots.
Baking the Carrot Cake Cupcakes
Fill the cupcake liners: Divide the batter evenly between 24 cupcake liners, filling each about halfway. This will guarantee even baking.
Bake the cupcakes: Place the cupcake pan in the preheated oven and bake for 15 minutes or until an inserted toothpick into the center of a cupcake comes out clean.
Cool the cupcakes: Allow the cupcakes to cool in the pan for 5 - 10 minutes, then transfer them to a wire rack to cool completely.
Preparing the Cream Cheese Frosting
Beat the cream cheese: In the bowl of a stand mixer, beat the softened cream cheese on high speed for a couple of minutes. Stop halfway through to scrape down the cream cheese on the sides of the mixer bowl.
Add the butter: Next, add the unsalted butter to the cream cheese and beat again until the two are well combined.
Incorporate the sugar and Greek yogurt: With the mixing speed on medium, add the organic sugar, then the Greek yogurt. Beat for about a minute, stopping midway to scrape down the sides of the bowl.
Add the remaining ingredients: Finally, add the pure vanilla extract, sea salt, and cold heavy whipping cream. Start beating the cream slowly on low, then gradually increase the mixing speed to medium.
Note: The frosting will thicken during the mixing process. Do not overbeat the frosting! As soon as it starts to hold its shape the frosting is ready.
Decorating the Carrot Cake Cupcakes
Now that your carrot cake cupcakes are ready, it's time to decorate them and bring out their festive charm. Here's how:
Pipe the cream: Use a piping bag fitted with a large Wilton 6A tip to pipe the cream cheese frosting onto the cooled cupcakes.
Add the final touches: Place a sugar carrot candy on top of each cupcake to add a pop of color and a hint of sweetness. Sprinkle some edible sparkly glitter over the cupcakes to give them a festive, celebratory look.
Note: The sugar carrot candies on top of the frosting will begin to melt after some time, so for the best presentation please leave this decorating step to be done no longer than 30 minutes before serving.
Tips for Making the Best Carrot Cake Cupcakes
- Use fresh ingredients: For the best flavor and texture, use fresh, organic ingredients. Grated carrots and kefir can both be easily found in organic form, and they'll make your cupcakes shine.
- Don't overmix the batter: When adding the grated carrots and dry ingredients to the egg mixture, stir very carefully. Overmix can deflate too many air pockets, which can result in a dense, less moist crumb.
- Cool cupcakes completely before frosting: Wait until your cupcakes are completely cool before adding the cream cheese frosting. This will prevent the frosting from melting and will make your cupcakes look and taste great.
- Be mindful of your frosting timing: If you're adding sugar carrot candies and sparkly edible glitter on top, do so no longer than 30 minutes before serving. The sugar carrot candies can begin to melt, affecting the cupcakes' appearance.
- Pay attention to your ingredients' temperature: All refrigerated ingredients need to be at room temperature, except for the heavy whipping cream. This will make sure that your batter and frosting come together smoothly.
Serving Suggestions
- Looking for a perfect dessert for your next dinner party? Pair these carrot cake cupcakes with a scoop of vanilla bean ice cream for a delicious and refreshing treat.
- For a kid-friendly snack, serve these carrot cake cupcakes with a glass of cold milk. The creamy frosting and moist, flavorful cake are a hit with kids of all ages.
- Planning a holiday gathering? These carrot cake cupcakes are a festive and easy dessert. Serve them with a warm mug of spiced apple cider for a cozy, comforting treat.
- For a sweet and savory combination, try these carrot cake cupcakes with a side of sharp cheddar cheese. The tangy cheese compliments the sweet, nutty flavor of the cupcakes.
Recipe Variation Ideas
This delicious carrot cake cupcakes recipe is absolutely perfect as is, but if you're looking to change things up, here are a few variation ideas you can try:
- Nuts: If you're a fan of nuts, you can add half a cup of your favorite nuts to the batter. Pecans or walnuts would add a great crunch and enhance the flavor of the cupcakes. Just make sure to chop the nuts finely before adding them to the batter.
- Dried Fruit: For those who love the sweet and chewy texture of dried fruit, you can add half a cup of raisins to the batter. Soak the raisins in warm water for 10 minutes, then drain them before adding to the batter. The raisins will add a burst of sweetness and a chewy texture to every bite.
- Extra Spices: If you're a fan of warm spices, you can increase the amount of cinnamon and nutmeg in the recipe. Double the amount of cinnamon and nutmeg for a more intense, spicy flavor. The extra spices will give your carrot cake cupcakes a warm, cozy flavor that's perfect for fall.
Frequently Asked Questions
Yes, you can substitute the organic sugar with a sugar alternative like stevia or honey. However, keep in mind that this substitution may affect the flavor and texture of the cupcakes.
If you don't have kefir, you can substitute it with buttermilk. The moisture and tangy flavor of buttermilk will work well in this carrot cake cupcake recipe.
Absolutely! If you're short on time, you can use store-bought cream cheese frosting. However, the homemade cream cheese frosting recipe provided adds a wonderful flavor that complements the cupcakes perfectly.
You can use a toothpick to test for doneness. If the toothpick comes out clean after being inserted into the center of a cupcake, it's ready.
Absolutely! While the cream cheese frosting in this recipe adds a rich, tangy flavor that compliments the warm spices in the cupcakes, you can use a different kind of frosting if you prefer. A simple vanilla or even a lemon frosting would also pair well with these carrot cake cupcakes.
How to Store Leftovers
- Storing: Once the carrot cake cupcakes are frosted, they can be stored in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving.
- Freezing: Freeze the cupcakes for up to 3 months. Thaw them overnight in the refrigerator, and bring them to room temperature before serving. Do not freeze sugar candy decor as it will melt.
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Recipe Card
The Best Carrot Cake Cupcakes
Ingredients
For the Carrot Cake Cupcake Batter
- 2 ½ cups – organic all-purpose flour
- 1 tsp. – baking soda
- 1 tsp. – baking powder
- 1 tsp. – ground cinnamon
- ¼ tsp. – nutmeg
- ¼ tsp. – sea salt
- 3 large – eggs
- ¾ cup – organic sugar
- 1 tsp. – pure vanilla extract
- 1 cup - kefir
- 2 cups – grated carrots
For the Carrot Cake Cupcake Frosting
- 16 oz. – cream cheese
- ½ cup – organic sugar
- 4 oz. – unsalted butter
- ½ cup – Greek yogurt plain
- ½ tsp. - pure vanilla extract
- ¼ tsp. – sea salt
- 2 cups – cold heavy whipping cream
For the Carrot Cake Cupcake Topping
- Sugar carrot candies
- Sparkly edible glitter
Supplies
- 24 - cupcake liners
- 1 - (24 cupcake ) - regular muffin pan
Instructions
Preparing the Carrot Cake Cupcake Batter
- Mix the dry ingredients: In a large bowl, mix together the dry ingredients - flour, baking soda, baking powder, ground cinnamon, nutmeg, and sea salt. Set this aside for now.
- Preheat the oven: Preheat your oven to 350 F (180 C) to prepare it for baking.
- Prepare the wet ingredients: In the bowl of a stand mixer, beat the eggs and sugar on high speed for about 5 minutes or until the mixture is fluffy and pale in color. Reduce the mixing speed to medium/low and add the vanilla extract and kefir. Mix for another minute.
- Incorporate the dry ingredients and carrots: Remove the bowl from the mixer stand. Using a large silicone spatula, gently fold in half of the dry ingredients into the egg mixture. Then, add in half of the grated carrots, and stir carefully. Try not to deflate too many air pockets. Repeat this process with the remaining half of the dry ingredients and carrots.
Baking the Carrot Cake Cupcakes
- Fill the cupcake liners: Divide the batter evenly between 24 cupcake liners, filling each about halfway. This will guarantee even baking.
- Bake the cupcakes: Place the cupcake pan in the preheated oven and bake for 15 minutes or until an inserted toothpick into the center of a cupcake comes out clean.
- Cool the cupcakes: Allow the cupcakes to cool in the pan for 5 - 10 minutes, then transfer them to a wire rack to cool completely.
Preparing the Cream Cheese Frosting
- Beat the cream cheese: In the bowl of a stand mixer, beat the softened cream cheese on high speed for a couple of minutes. Stop halfway through to scrape down the cream cheese on the sides of the mixer bowl.
- Add the butter: Next, add the unsalted butter to the cream cheese and beat again until the two are well combined.
- Incorporate the sugar and Greek yogurt: With the mixing speed on medium, add the organic sugar, then the Greek yogurt. Beat for about a minute, stopping midway to scrape down the sides of the bowl.
- Add the remaining ingredients: Finally, add the pure vanilla extract, sea salt, and cold heavy whipping cream. Start beating the cream slowly on low, then gradually increase the mixing speed to medium.
Decorating the Carrot Cake Cupcakes
- Pipe the cream: Use a piping bag fitted with a large Wilton 6A tip to pipe the cream cheese frosting onto the cooled cupcakes.
- Add the final touches: Place a sugar carrot candy on top of each cupcake to add a pop of color and a hint of sweetness. Sprinkle some edible sparkly glitter over the cupcakes to give them a festive, celebratory look.
Notes
- The frosting will thicken during the mixing process. Do not overbeat the frosting! As soon as it starts to hold its shape the frosting is ready.
- The sugar carrot candies on top of the frosting will begin to melt after some time, so for the best presentation please leave this decorating step to be done no longer than 30 minutes before serving.
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This recipe was originally posted on March 17, 2021 (original picture below), and updated for a better user experience. The post may contain affiliate links. Read my disclosure.
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