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Delish Knowledge

Best Carrot Cake Cupcakes

carrot cake cupcakes
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5 from 3 votes
Incredibly moist carrot cake cupcakes topped with cream cheese frosting! Perfect for dessert, afternoon tea, or brunch!
Servings: 20 cupcakes
Prep Time: 15 minutes
Cook Time: 20 minutes

Equipment

Ingredients 

Carrot Cake Cupcakes

  • 1 cup milk*
  • 1 tablespoon apple cider vinegar
  • 2 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 3 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 tablespoon fresh orange zest
  • 2 cups grated carrots, about 4 medium carrots
  • 1 cup very finely chopped walnuts

Cream Cheese Frosting

  • 8 ounces butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 1 cup powdered sugar
  • 1 tablespoon vanilla extract

Instructions

  • Preheat oven to 350 degrees F. Lightly spray two cupcake pans with cooking spray and set aside.
  • Combine the milk and apple cider vinegar in a medium bowl and set aside. This creates a buttermilk and makes for incredibly moist cupcakes; don't skip it!
  • In a large bowl, whisk together the flour, sugars, baking powder, baking soda, spices, and salt.
  • Add the oil, vanilla and orange zest to the bowl with the milk and vinegar. Fold the wet ingredients into the dry and combine them, taking care not to overmix
  • Fold in the carrots and walnuts until just combined. Divide into the prepared cupcake pans, about 2/3 full.
  • Place in the oven and bake for 18-20 minutes or until a toothpick comes out clean. Remove and let cool completely on a cooling rack.
  • When cool, frost! Combine the butter and cream cheese in a stand mixer using a paddle attachment until light in color and airy, about 5 minutes. Add in the powdered sugar and vanilla
    and whip another minute until light and cream
  • Frost the cupcakes and enjoy!

Notes

*I use oatmilk in baking because of the higher carbohydrate content, but any unsweetened milk will work
**I know that this recipe doesn't make a perfect 12 or 24 cupcakes BUT you can also use this exact recipe to make a cake without changing the ratios! 

Nutrition

Serving: 1cupcakeCalories: 346kcalCarbohydrates: 32gProtein: 4gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 37mgSodium: 356mgPotassium: 132mgFiber: 1gSugar: 18gVitamin A: 2596IUVitamin C: 1mgCalcium: 85mgIron: 1mg
Course: baking, bars, sweet treats
Cuisine: American
Author: Alexandra Caspero