Best Carrot Cake Cupcakes
Moist, spiced carrot cake cupcakes topped with tangy lemon cream cheese frosting. Easy to make and perfect for parties, these individual treats have all the flavor of classic carrot cake.
Frequently asked questions
＋ − Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes up to 2 days ahead and store them covered at room temperature, or freeze unfrosted cupcakes for up to 3 months. Frost them the day you plan to serve for best results.
＋ − Why are my cupcakes dense or heavy?
This usually happens from overmixing the batter or using too much flour. Mix ingredients just until combined and measure flour by spooning it into the cup and leveling off.
＋ − Can I use pre-shredded carrots from the store?
Fresh grated carrots work best because they have more moisture and better texture. Pre-shredded carrots are often too dry and coarse, but you can use them in a pinch.
＋ − How do I know when the cupcakes are done baking?
Insert a toothpick in the center of a cupcake it should come out clean or with just a few moist crumbs. The tops should spring back when lightly touched.
＋ − Can I make the frosting less sweet?
Absolutely! Start with 3 cups of powdered sugar instead of 4, or add an extra tablespoon of lemon juice to balance the sweetness with more tartness.
Best Carrot Cake Cupcakes
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
Preheat your oven to 350°F (180°C). Line 24 muffin cups with paper liners or lightly grease them. Gather all your ingredients and have them ready to go.
- 2
In a large mixing bowl, whisk together flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt until well combined. Make sure there are no lumps and the spices are evenly distributed.
- 3
Add the vegetable oil, beaten eggs, and vanilla extract to the dry ingredients. Mix well until just combined, then fold in the finely grated carrots until evenly distributed throughout the batter.
- 4
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- 5
Allow cupcakes to cool in the pans for 5 minutes, then turn them out onto a wire rack to cool completely. This is crucial before frosting - warm cupcakes will melt the frosting.
- 6
In a large bowl, beat the softened cream cheese, butter, and lemon extract with an electric mixer until light and fluffy, about 3-4 minutes.
- 7
Gradually beat in the powdered sugar, one cup at a time, until smooth and spreadable. If the frosting seems too thick, add milk one tablespoon at a time until you reach the desired consistency.
- 8
Once cupcakes are completely cool, generously frost each one using a knife, offset spatula, or piping bag. Serve immediately or store covered in the refrigerator.
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
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