Just wait until you try these delicious carrot cake cupcakes. They’re “melt in your mouth” delicious and are actually really simple to make!
You can whip these up for a quiet weekend at home or make them to share with all your family and friends. This recipe is a winner so be ready for everyone to be asking you for the recipe!
TASTY CARROT CAKE CUPCAKES
I’ve had my fair share of carrot cupcakes throughout my life. Some have too much carrot, while others tend to taste more like spice cake rather than carrot cake cupcakes.
I think this is why I really love this recipe. It really ranks up there with some of the other cupcake recipes that I love and I find myself always coming back to this one.
HOW TO SERVE CARROT CAKE CUPCAKES
If you’re asking me, there’s no wrong way to serve carrot cake cupcakes. I prefer them actually slightly warm but not too warm where the icing has started to melt off.
However, this can be really hard to accomplish so another great way to serve them is room temperature after they’ve cooled down and been decorated.
If you’re planning on giving these as a gift, you can also add them into a really cute box to hand-deliver to the ones that you love!
CAN YOU FREEZE CARROT CUPCAKES?
If you choose to freeze them, I would recommend that do so without frosting them. That way, once you thaw them, you could then make your icing fresh and top them that way.
And while it might be “okay” to freeze them when they’re frosted, it’s really not worth the chance. The icing might set up a little bit funky and then you’d have to toss out a perfectly good cupcake!
WHY IS MY FROSTING SO RUNNY?
If you notice that your icing isn’t thick or setting up properly, you’ve probably just got a little too much liquid added into it. Don’t worry, just balance it out with a bit more sugar until you find that balance.
And if you add in too much sugar and notice that it’s crazy thick, just do the opposite of the above and instead add in a little bit of milk.
I always go in small increments so that it’s not anything drastic.
WILL YOU BE ABLE TO TASTE THE SHREDDED CARROTS IN THIS RECIPE?
Honestly, you really don’t taste a strong fresh carrot flavor. I was worried about that at first as well, but since they’re shredded, they are already really thin and they just kind of cook down and into the recipe.
But I will say that shredding them is crucial for this recipe. This isn’t just one of those steps that you can skip and hope for the best. I really believe that the texture of the carrots is a huge part of why this recipe is so good.
If you were going to just try to chop up the carrot slices by hand and not shred them, these cupcakes would really turn out quite different. So let’s just all agree right now that we’re not going to skip on that step, right?
HOW TO MAKE CARROT CAKE CUPCAKES
All you need to do is get together all the ingredients listed below to get started!
INGREDIENTS NEEDED TO MAKE THIS CARROT CUPCAKE RECIPE
Cake Ingredients List:
- 1 lb grated carrots
- 4 eggs
- 3/4 cup oil
- 2 1/8 cup flour
- 1 1/2 tablespoon cinnamon
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3 ounces chopped walnuts
- muffin pan
Buttercream Frosting Ingredients List:
- 1 cup butter, softened
- 1 lb confectioner sugar
- 1-2 tablespoon milk
- 2 teaspoon vanilla
EASY CARROT CAKE CUPCAKES RECIPE
Start by lining the cupcake pan with liners or a butter and flour mixture.
Next, shred up your carrots and chop your walnuts into small pieces.
Then, beat your eggs until they are light and frothy.
Slowly beat in the oil at that point in time.
Once done, add in your salt and sugar and mix well.
Sift together your cinnamon, flour, baking powder, and baking soda.
Slowly add your flour mixture to your wet ingredients (egg mixture).
After that is done, carefully fold in your carrots and walnuts.
Put the mixture into the cake liners or greased cake pan and fill 3/4 full.
Put in the oven and bake for 18-20 minutes at 375 degrees.
Once done, take them out of the oven and set on a wire rack to cool. They need to be cooled completely before decorating.
BUTTERCREAM FROSTING INSTRUCTIONS:
Start by whipping together your butter and confectioners sugar.
Then add in 1 teaspoon of vanilla.
Slowly add in 1 tablespoon of milk at a time, stirring well to combine and get thick.
Use to decorate your cooled cupcakes.
