Carrot Cake Cupcakes: The Fluffiest Hand-Held Dessert
This fluffy and moist carrot cake cupcake recipe makes the perfect hand-held treats for a birthday, or any, celebration. These cakes are easy to make and are guaranteed to become a favorite treat in your house. Here are the step-by-step instructions to make perfect carrot cake cupcakes from scratch every time.
The best part about this recipe is how easy it is to make. You don’t need any special equipment or tools to make them, and all of the ingredients are easy to find at the grocery store.
How to make Carrot Cake Cupcakes
This cupcake recipe is a simple matter of mixing up the batter, baking, and decorating with cream cheese frosting.
To make the batter, you’ll first combine the dry ingredients (flour, baking soda, salt, cinnamon, ginger, and pumpkin pie spice). Then, you’ll whisk together the wet ingredients (canola oil, white and brown sugar, and vanilla extract). Add the eggs, then combine the two separate ingredient mixtures to make one cohesive batter.
Just before baking, you’ll fold in shredded carrots, chopped walnuts, and sweet raisins. Divide everything up between lined muffin tins and bake until a toothpick inserted into the center comes out clean.
Then simply let the cupcakes cool fully to room temperature before you frost them, otherwise, you’ll lose all your frosting to melting!
How to store Carrot Cake Cupcakes
While it’s hard not to eat the whole batch of cupcakes right after frosting them, you can store these for up to 5 days in the fridge. Be sure to keep them in an airtight container to avoid drying out.
Do Carrot Cake Cupcakes need to be refrigerated?
Whiel you’ll often see cupcakes stored at room temperature in bakeries, for best results, you should keep the cupcakes in the fridge. The creamcheese frosting can soften and spoil, so they’ll stay fresher longer in an airtight container in the fridge.
How long does Carrot Cake Cupcakes last?
Up to five days if stored in an airtight container in the fridge.
METHOD
Preheat the oven to 350°F/176°C. Fill a 12-cup muffin tin with paper or tin foil liners.
Preheat the oven to 350°F/176°C. Fill a 12-cup muffin tin with paper or tin foil liners.
In a large mixing bowl, combine the flour, baking soda, salt, cinnamon, and pumpkin pie spice.
In a large mixing bowl, combine the flour, baking soda, salt, cinnamon, and pumpkin pie spice.
In a second mixing bowl, use a whisk to combine the canola oil, white sugar, brown sugar, vanilla extract and both eggs.
In a second mixing bowl, use a whisk to combine the canola oil, white sugar, brown sugar, vanilla extract and both eggs.
Combine the dry and wet ingredients together with a rubber spatula. Fold in the grated carrots, nuts and raisins.
Combine the dry and wet ingredients together with a rubber spatula. Fold in the grated carrots, nuts and raisins.
Divide the batter between the wells in the cupcake tin and bake for 20 to 25 minutes. The cupcakes are done when the tops are turning golden and a toothpick inserted into the center of a middle cupcake comes out mostly clean.
Divide the batter between the wells in the cupcake tin and bake for 20 to 25 minutes. The cupcakes are done when the tops are turning golden and a toothpick inserted into the center of a middle cupcake comes out mostly clean.
Remove the tin from the oven and let cool for 5 minutes before removing the cupcakes from the pan. Cool fully before frosting.
Remove the tin from the oven and let cool for 5 minutes before removing the cupcakes from the pan. Cool fully before frosting.
While the cupcakes are baking, add all of the cream cheese frosting ingredients to a mixing bowl and beat on medium speed with an electric mixer until light, fluffy and creamy.
While the cupcakes are baking, add all of the cream cheese frosting ingredients to a mixing bowl and beat on medium speed with an electric mixer until light, fluffy and creamy.
Frost the cooled cupcakes and sprinkle with chopped walnut o pecans if you like.
Frost the cooled cupcakes and sprinkle with chopped walnut o pecans if you like.
