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Batch of Carrot Cupcakes with Walnuts
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5 from 1 vote

Carrot Cake Cupcakes

These easy carrot cake cupcakes are decorated with a homemade cream cheese frosting and chopped walnuts. They are moist, tender, and delicious!
Prep Time20 minutes
Cook Time24 minutes
Cooling1 hour
Total Time1 hour 44 minutes
Course: Baked Goods, Dessert
Cuisine: American
Servings: 12 cupcakes
Calories: 513kcal
Author: Tania

Equipment

Ingredients

Batter

  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup vegetable oil
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • ½ cup Greek yogurt
  • 1 ½ cups freshly grated carrots from about 4 medium peeled carrots

Cream Cheese Frosting

  • ¾ cups unsalted butter slightly softened and cold
  • 12 ounces cream cheese slightly cold
  • 4 to 5 cups confectioners sugar, plus more as needed
  • 1 ½ teaspoons vanilla extract
  • A pinch of salt

Other

  • Chopped walnuts for garnish

Instructions

  • Preheat oven to 350 degrees. Line a 12 muffin tin with cupcake liners.
  • Dry ingredients: In a large bowl, combine all-purpose flour, baking soda, baking powder, salt, and the ground spices (cinnamon, ginger, nutmeg, cloves). Set aside.
  • Wet ingredients: In another bowl, whisk the vegetable oil, brown sugar, eggs, vanilla extract, and yogurt.
  • Add the wet ingredients to the dry ingredients until combined. It must be well-combined but not over-mixed. Fold in the grated carrots.
  • Pour batter in the prepared muffin tin, filling only ⅔ of the way. Bake for about 20-24 minutes, or until a toothpick inserted comes out clean. Remove from oven and let cool completely on a cooling rack.
  • After the cupcakes have cooled completely, make the cream cheese frosting: Beat the unsalted butter (slightly softened and a bit cold) with cream cheese (also slightly softened and a bit cold) until combined. Add confectioners sugar, vanilla extract, and salt. Mix on low for a few seconds and then high for about 2-3 minutes until combined and smooth.
  • Decorate the cupcakes with the cream cheese frosting and top with chopped walnuts. Enjoy!

Notes

  • Special equipment: 12-muffin tin, cupcake liners, box grater.
  • Grated carrots: Make sure you grate the carrots right before making the batter for best results. I used a box grater and it worked great.
  • Cream cheese frosting: I used about 4-5 cups of confectioner's sugar, but feel free to adjust the level of sweetness.
  • Make ahead: Cupcakes: Make the cupcakes the day before and let them cool completely so you can decorate the the next day. Frosting: the frosting can be made the day before and stored (covered) in the refrigerator.
  • Storing: Store in the refrigerator in a container for up to 3 days.
 
 
Disclaimer: Nutritional values (per cupcake) are approximates only.

Nutrition

Serving: 1cupcake | Calories: 513kcal | Carbohydrates: 72g | Protein: 5g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 301mg | Potassium: 169mg | Fiber: 1g | Sugar: 59g | Vitamin A: 3449IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg