Recipes » Carrot Cake Cupcakes

Carrot Cake Cupcakes

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Spring is in the air, and what better way to welcome the season of renewal than with a batch of delightful Carrot Cake Cupcakes?

These easy-to-make Carrot Cake Cupcakes combine the warm spices of cinnamon, ginger, and nutmeg with freshly grated carrots, creating a moist and flavorful base.

recipe by budget101

Topped with a rich and creamy frosting made from cream cheese, butter, and powdered sugar, each cupcake is then garnished with chopped pecans for a delightful crunch.

Ready in just over 40 minutes, this recipe yields 14-16 perfect cupcakes, ideal for any occasion. Store them in the fridge or freeze for longer keeping. Enjoy the classic taste of carrot cake in a convenient cupcake form!

These little bundles of joy are not only a treat to your taste buds but also light on your wallet, making them the perfect addition to your spring festivities.

carrotcake cupcakes recipe by budget101 4

🌷 How to Make Easy-Peasy Carrot Cake Cupcakes 🌷

Preparation Time: A swift 20 minutes
Baking Time: A mere 22 minutes
Yield: A cheerful bunch of 14-16 cupcakes

🥕 Ingredients to Gather:

carrotcake cupcake ingredients in bowls on marble countertop

For the Cupcakes:

  • 1 cup of brown sugar – sweet and rich
  • 2 farm-fresh eggs
  • ⅓ cup of tangy sour cream
  • A splash of vanilla (1 teaspoon)
  • ½ cup of your favorite oil
  • A pinch of magic: 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, ¾ teaspoon ginger, ¼ teaspoon nutmeg
  • 1 ½ cups of flour – the foundation of our cupcakes
  • 1 ½ cups of grated carrots (Tip: Grab about 3 medium-sized carrots, give them a peel, and grate them finely. It’s like sneaking a bit of spring into each bite!)

For the Creamy Frosting:

  • 8 ounces of cream cheese, softened to perfection
  • ½ cup of unsalted butter, also softened
  • Another splash of vanilla (1 teaspoon)
  • 1 teaspoon of salt – to balance the sweetness
  • 4 cups of powdered sugar for that sweet cloud of frosting
  • ½ cup of chopped pecans, to sprinkle a bit of crunch and charm

🎂 Let’s Bake!

  1. Preheat Your Oven: Crank it up to 350 degrees and line your muffin tins with those pretty liners you’ve been saving for a special occasion.
  2. Mix It Up: In your trusty stand mixer, bring together the brown sugar, eggs, oil, vanilla, and sour cream. Mix until they’re all having a good time together.

    carrotcake cupcake ingredients in bowls on marble countertop 2

  3. The Magic Touch: Time to add the baking powder, soda, salt, cinnamon, ginger, nutmeg, and flour into the party. Mix well, give the sides a scrape, and mix again.
  4. Carrot Time: Fold in those grated carrots gently.

    shredded carrots added to carrotcake cupcake batter in bowl

    They’re the star of the show, after all.

    carrotcake cupcake batter in bowl

  5. Fill ‘Em Up: Spoon about ¼ cup of batter into each liner, filling them up to about ⅔ full. We want room for them to rise and shine.

    carrotcake cupcake batter in muffin tin ready to bake

  6. Bake and Cool: Pop them into the oven for 20-22 minutes. They’re done when they’ve got a golden hug around the edges and set in the middle. Let them cool and whisper sweet nothings to them.

🍰 Frosting Finale:

carrotcake cupcake frosting ingredients in bowls on marble countertop

  1. Frosting Time: In your mixer, combine the cream cheese, butter, salt, vanilla, and a bit of the powdered sugar. Start slow to avoid a powdered sugar snowstorm in your kitchen.

    butter cream cheese powdered sugar in bowl

  2. Whip It Good: Gradually add in the rest of the sugar, then whip it up until it’s smooth and fluffy, like a cloud.
  3. Piping Magic: Scoop that fluffy cloud into a piping bag with a large star tip and swirl a generous mound onto each cooled cupcake.

    carrotcake cupcakes with creamy swirls of creamcheese frosting

  4. The Final Touch: Sprinkle with chopped pecans for that extra special touch.

🌼 Storage Tips:

Keep these little beauties in an airtight container in the fridge for up to 3 days. If you’re playing the long game, they can be frozen for up to 3 months.

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So there you have it, a simple, budget-friendly way to bring a bit of spring cheer into your kitchen. These Carrot Cake Cupcakes are sure to be a hit, whether you’re celebrating a springtime gathering or just treating yourself to a well-deserved snack. Happy baking! 🌸

Carrot Cake Cupcakes Recipe Print Now

carrotcake cupcakes recipe by budget101
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Carrot Cake Cupcakes Recipe

Budget101.com by Melissa 'Liss' Burnell
Carrot Cake Cupcakes blend the coziness of cinnamon, ginger, and nutmeg with the freshness of grated carrots into a moist base, crowned with creamy cream cheese frosting and a sprinkle of pecans.
Add to Collection
Prep Time 18 minutes
Cook Time 22 minutes
Total Time 40 minutes
Course Dessert, holidays, Potluck
Cuisine American
Servings 16
Calories 393 kcal

Ingredients
  

Cupcakes
  • 1 cup Brown Sugar
  • 2 Eggs
  • cup Sour Cream
  • 1 tsp Vanilla
  • ½ cup Oil
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 1 tsp Cinnamon
  • ¾ tsp Ginger
  • ¼ tsp Nutmeg
  • 1 ½ cups Flour
  • 1 ½ cups Grated Carrots (~3 medium)
Frosting

Instructions
 

  • Preheat & Prep: Heat oven to 350°F. Line muffin tins with liners.
  • In a mixer, blend brown sugar, eggs, oil, vanilla, and sour cream.
    1 cup Brown Sugar
    2 Eggs
    ⅓ cup Sour Cream
    1 tsp Vanilla
    ½ cup Oil
  • Include baking powder, soda, salt, spices, and flour. Mix well, scrape sides, and mix again.
    1 tsp Baking Powder
    ½ tsp Baking Soda
    ½ tsp Salt
    1 tsp Cinnamon
    ¾ tsp Ginger
    ¼ tsp Nutmeg
    1 ½ cups Flour
  • Fold in Carrots: Gently add carrots to the batter.
    1 ½ cups Grated Carrots
  • Fill Liners: Pour ~¼ cup batter into each liner (⅔ full).
  • Bake: 20-22 min or until set and golden. Cool completely.
  • Frosting:
  • Combine Base: In a mixer, mix cream cheese, butter, vanilla, salt, and 1 cup powdered sugar on low.
    8 oz Cream Cheese
    ½ cup Butter, Unsalted
    1 tsp Vanilla
    4 cups Powdered Sugar
    1 tsp Salt
  • Add Sugar: Gradually incorporate remaining sugar, then whip on medium until fluffy.
  • Decorate: Pipe frosting on cooled cupcakes, sprinkle with pecans.
    ½ cup Pecans, chopped
  • Storage:
  • Store in airtight container in fridge (3 days) or freeze (3 months). Enjoy these moist, spiced cupcakes with creamy frosting and a hint of crunch from pecans!
Recipe Size Alteration Note

If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.

Nutrition

Serving: 1gCalories: 393kcalCarbohydrates: 54gProtein: 3gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 53mgSodium: 383mgPotassium: 67mgFiber: 0.4gSugar: 44gVitamin A: 428IUVitamin C: 0.1mgCalcium: 53mgIron: 1mgNet Carbs: 54g
Tried this recipe?Mention @Budget101com or tag #Budget101com!

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