Carrot Cake Cupcakes – Super Healthy Kids

These Carrot Cake Cupcakes are moist, completely spiced, and simply sufficient sweetness to steadiness out the fluffy, tangy cream cheese frosting. They’re all the pieces you need in a carrot cake in a wonderfully portioned cupcake.

Why We Love These Carrot Cake Cupcakes

I really like carrot cake. Moist, evenly spiced and loaded with tangy cream cheese frosting. And since I am throwing some greens into the combo, I can fortunately dig into that second (or third…) serving to. However I’ve additionally had my fair proportion of disappointing carrot cake. Dry, tasteless, oily or (gulp) filled with raisins.

Enter these Carrot Cake Cupcakes. After a little bit of testing and transforming, we ended up with a cupcake that was moist however not dense or greasy, with a number of scrumptious spice taste, and completely gentle and fluffy. And the not-too-sweet cupcake is completely balanced with the tremendous creamy and tangy cream cheese frosting. I not noted the nuts and raisins as a result of I am that purist. However you do it. Both manner, I promise, these cupcakes shall be among the best carrot cake experiences of your life.

carrot cake pound cake with a bite taken out

Substances for Carrot Cake Cupcakes


  • carrots
  • Flour
  • Sugar
  • brown sugar
  • Eggs
  • Milk
  • Vegetable oil
  • Vanilla extract
  • Cinnamon
  • Nutmeg
  • Ginger
  • baking powder
  • Baking soda
  • Salt

Cream Cheese Frosting:

  • Cream cheese
  • Butter
  • Powdered sugar
  • Vanilla extract
  • pecans

How you can make carrot cake cupcakes

  1. Mix the dry components in a big bowl.
  2. Whisk collectively eggs, oil, and vanilla extract in a separate bowl.
  3. Add the grated carrots and stir to mix.
  4. Add the flour combination to moist combination and stir till mixed.
  5. pour the dough on an oiled or lined paper muffin tins.
  6. Bake at 350 levels for 25-Half-hour or till evenly browned and cooked by. Permit to chill utterly earlier than frosting.
  7. Beat the softened cream cheese and butter in a medium bowl till creamy. Add powdered sugar and vanilla. Beat till gentle and fluffy.
  8. high with nuts Whether it is desired. Get pleasure from!
process shots on how to make carrot cake cupcakes

Recommendation and strategies

Can I take advantage of this recipe to make carrot cake?

Yeah! Pour batter right into a greased 9×13 baking dish. Bake for 40-45 minutes or till evenly golden and a toothpick inserted within the middle comes out clear. You can too bake the dough in 2 spherical baking pans for a layered cake.

Why are my carrot cake cupcakes dry?

It is a moist and fairly indulgent recipe! In case your cupcakes come out dry, ensure to not overbake them. Take them out of the oven as quickly as they’re achieved.

How do you make glazed pecans?

We topped our cupcakes with maple glazed pecans – they’re scrumptious, simple and make such a fairly presentation!

To make glazed walnuts, add 1 cup walnuts to a nonstick skillet over medium low warmth. Toast the nuts for 2-3 minutes or till evenly toasted. Add two tablespoons of maple syrup and a pinch of salt and blend properly to coat. Switch the nuts to a sheet of parchment paper and break aside to forestall sticking. Let it cool utterly.

Overhead shot of carrot cake cupcakes
a carrot cake topped with a swirl of cream cheese frosting

Extra scrumptious cake recipes:

carrot cake cupcakes

These Carrot Cake Cupcakes are moist, completely spiced, and simply sufficient sweetness to steadiness out the fluffy, tangy cream cheese frosting. They’re all the pieces you need in a carrot cake in a wonderfully portioned cupcake.

preparation time10 minutes

Time to cook dinnertwenty minutes

Whole Time30 minutes

Course: Breakfast

Kitchen: American

Servings: 24 cupcakes

Energy: 260kcal

cream cheese frosting

  • 4 ounces cream cheese
  • 1/4 cup butter
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped nuts optionally available


  • Preheat oven to 350 levels. Place cupcake liners in a muffin pan, or butter every pan and mud with flour, shaking off extra.

  • In a big bowl, mix the flours, sugar, baking soda, salt, and cinnamon.

  • In a separate bowl, mix the oil, eggs, and vanilla. Beat till properly mixed. Add the carrots till all the pieces is properly included.

  • Add the moist components to the dry components and blend properly. Scoop right into a muffin pan, with muffin tins, or by spraying a muffin pan. Fill about 2/3 of the best way full.

  • Bake for 25-Half-hour. Cupcakes are achieved when the highest bounces again when evenly touched or a toothpick comes out clear from the middle.

cream cheese frosting

  • Beat collectively the softened cream cheese and butter. Add powdered sugar and beat till clean. Add the vanilla and beat once more. Add chopped walnuts if utilizing.

  • As soon as the cupcakes have cooled, unfold every one with frosting. Get pleasure from!

Energy: 260kcal | Carbohydrates: 28gram | Protein: 3gram | Fats: sixteengram | Saturated fats: 3gram | Polyunsaturated fats: 4gram | monosaturated fats: 8gram | Trans fats: 0.1gram | Ldl cholesterol: 41milligrams | Sodium: 233milligrams | Potassium: 114milligrams | Fiber: 2gram | Sugar: 17gram | Vitamin A: 2843UI | Vitamin C: 1milligrams | Calcium: 4. 5milligrams | Iron: 1milligrams

natalia monson

I’m a registered dietitian, mother of 4, avid foodie, and robust promoter of wholesome habits. Right here you will see that many scrumptious recipes filled with vegetables and fruit, ideas in your kids to eat higher and develop into intuitive eaters and plenty of sources to feed your loved ones.

Extra details about Natalia

#Carrot #Cake #Cupcakes #Tremendous #Wholesome #Youngsters

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