Carrot Cake Cupcakes
The best Carrot Cake Cupcakes with a not-too-sweet cream cheese frosting on top! These carrot cupcakes are perfectly moist, lightly spiced and so flavorful.
Servings: 12
Ingredients
Cupcakes:
- 1/2 cup unsalted butter softened
- 1/2 cups brown sugar
- 1/4 cup granulated sugar
- 2 large eggs room temperature
- 1 1/2 cups grated carrots about 3 large carrots
- 1/4 cup vegetable oil
- 3/4 cup almond flour or finely ground almonds
- 1 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
Cream Cheese Frosting:
- 1/4 cup unsalted butter softened
- 1 cup powdered sugar sifted
- 1 tsp vanilla extract
- 8 oz cream cheese room temperature
Instructions
- Preheat oven to 350°F (180°C). Line a 12-count muffin pan with paper liners.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter, brown sugar, and granulated sugar together until slightly pale and fluffy, about 3–4 minutes.
- Add eggs, finely grated carrots, and vegetable oil. Mix until well combined.
- In another bowl, combine the flour, ground almonds, baking powder, baking soda, cinnamon, and salt. Add the flour mixture to the wet ingredients and mix until just combined.
- Divide the batter between the muffin cups, fill each about 3/4 full, and bake for about 20 minutes or until a skewer comes out clean. Cool in the muffin pan several minutes, then transfer to a wire rack and cool completely.
- To make the frosting, beat together softened butter and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment at medium speed until light and fluffy, about 2–3 minutes.
- Add vanilla extract and cream cheese and beat until blended.
- Frost cupcakes with cream cheese frosting.
Notes
- Use a food processor to grate the carrots, then pulse them a few times until they are finely shredded. If you don't have a food processor you can also use a grater.
- The ground almonds add flavor and moisture! You can make ground almonds in the food processor or use almond flour.
- This recipe can be doubled to make 24 cupcakes. Use the slider in the recipe card to adjust the ingredients.
- The easiest way to get same-sized cupcakes is to use a scoop with a release button to divide the batter into the muffin tin.
- I prefer to use paper liners to prevent the cupcakes from sticking, this also makes clean-up easier. But you can also grease your cupcake tin.
- These cupcakes are done when a toothpick comes out clean.
- Let the cupcakes cool completely before decorating them with frosting!
- The frosting recipe will decorate 12 cupcakes if you use as much frosting as seen in the photos. If you plan to pipe more on the cupcakes, double the frosting recipe.
- Use brick-style cream cheese for the frosting. Not cream cheese spread.
Nutrition
Calories: 391kcal | Carbohydrates: 35g | Protein: 4g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 78mg | Sodium: 236mg | Potassium: 152mg | Fiber: 1g | Sugar: 24g | Vitamin A: 3320IU | Vitamin C: 0.9mg | Calcium: 74mg | Iron: 1.1mg