Easter is the perfect time to gather with family, celebrate the season of renewal, and, of course, indulge in delicious treats! Among all the Easter desserts, carrot cupcakes hold a special place in everyone’s heart. These delightful little cakes are packed with warm spices, moist texture, and that irresistible cream cheese frosting. Whether you’re hosting an Easter brunch, baking with the kids, or simply craving something sweet, these carrot cupcakes are guaranteed to be a crowd favorite.
What makes this carrot cupcake recipe the best? It’s incredibly moist, thanks to freshly grated carrots and just the right balance of oil and sugar. The addition of cinnamon, nutmeg, and a hint of vanilla gives each bite a cozy and comforting flavor. Plus, they’re topped with a velvety cream cheese frosting that’s perfectly tangy and sweet. And the best part? They’re easy to make, requiring just a handful of simple ingredients.
Unlike some carrot cake recipes that are overloaded with nuts or pineapple, this one keeps it classic yet flavorful. You get the pure, rich taste of carrots, enhanced by warm spices, without any overwhelming extras. However, if you love mix-ins like pecans or raisins, you can easily customize these cupcakes to your liking! They’re versatile and bake up beautifully every time.
So, whether you’re making these for an Easter party, a spring picnic, or just to satisfy a sweet tooth, these BEST Carrot Cupcakes will not disappoint. Get ready to bake a batch of these delightful treats and watch them disappear in no time!
The BEST Carrot Cupcakes Recipe
Ingredients
For the cupcakes:
- 1 ¼ cups 160g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup 100g granulated sugar
- ½ cup 100g brown sugar, packed
- ½ cup 120ml vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups 150g freshly grated carrots
For the cream cheese frosting:
- 8 oz 225g cream cheese, softened
- ½ cup 115g unsalted butter, softened
- 2 cups 240g powdered sugar
- 1 teaspoon vanilla extract
Instructions
Make the cupcakes:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large mixing bowl, whisk together granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix!
- Fold in the grated carrots until evenly distributed.
- Divide the batter evenly among the cupcake liners, filling each about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Make the frosting:
- In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Add vanilla extract and gradually mix in the powdered sugar, beating until light and fluffy.
- Once the cupcakes are completely cool, frost them using a piping bag or a spatula.
Notes
Decorating Ideas for Easter
- Sprinkle with chopped pecans or toasted coconut for extra texture.
- Add cute Easter toppers, like mini chocolate eggs or marzipan carrots.
- Pipe the frosting into little swirls and dust with cinnamon for a bakery-style look.
