The Most Amazing Carrot Cake Cupcakes are moist, fluffy, and full of delicious spiced carrot cake flavor! This easy one-bowl cupcake recipe includes our favorite cream cheese frosting.
How is it that carrot cake is so often left behind, while everyone around us is chowing down on white or chocolate cake? We get it, there are carrots in your cake and some people find that strange. But please, listen closely because we are here to tell you all that carrot cake is absolutely delicious. It’s tastes like a spiced cake, which is already amazing on its own, and adding that cream cheese frosting on top makes this SO much better than a standard white or chocolate cake. Making a cake always feels like so much work, so we are bringing you this amazing recipe cupcake style. We love how cupcakes are their own perfectly portioned desserts. Honestly though, who’s going to notice if you take 2? We won’t tell.
Nuts Vs. No Nuts in Carrot Cake Cupcakes:
Whether you have a nut allergy or simply don’t love nuts in your baked goods, nuts are always optional in carrot cake cupcakes. You do not need to replace with anything else, you can simply omit them.
If you want to make this recipe as close to the traditional and original dating way back to Medieval times, then you should definitely add raisins. However, we’re not one to keep tradition just for tradition’s sake, so you do you! If you love them, keep them in! If you don’t love raisins, go ahead and leave them out.
Egg replacement Options:
There are many egg replacement options that work well in cake baking:
- 1/4 cup of plain yogurt per egg
- 1 tablespoon vinegar+ 1 teaspoon baking powder whisked together per egg
- 1/4 cup mashed banana per egg
- 1/4 cup unsweetened applesauce per egg
How to pipe frosting:
If you have pastry bags and decorating tips, that is awesome! Go ahead and grab those, fill your pastry bag with frosting, and use either a 1M, 2A, or 2D tip. Make one large swirl on the bottom, covering the entire top of your cupcake, and then continue that swirl, making it slightly smaller as you add height to your frosting until you reach your desired height.
If you do not have pastry bags, do not fret! You can fill a gallon size Ziplock bag with frosting, squeeze the air out, and then cut a small tip in one of the bottom corners. Squeeze your frosting through that tip in the same swirling, circular motion as in the above instructions.
Cream cheese frosting does need to be refrigerated, so any leftovers will need to be stored in a container with a well fitting lid. They should last for up to a 5 days.
If you like this recipe, you may be interested in these other delicious cupcake recipes:
- Chocolate Peanut Butter Pretzel Cupcakes
- Most Amazing Red Velvet Cupcakes
- Creme Brûlée Cheesecake Cupcakes
- Funfetti Birthday Cupcakes
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Rachel, your amazing! I have just made your carrot muffins and my husband couldn’t wait for them to cool ( burnt his tongue, lol ) . I’ve made quite a lot of your recipes and they have all been PERFECT!
Made thus before and it was a big hit.
My only tweak: 350 degrees for 25 minutes (at 325 for 22 minutes didn’t pass the toothpick test).
I make these all the time. They are y favorite!! Thank you for the great recipe
Could you use the recipe to make a cake I think it would be awesome?
We actually have a post already for carrot cake. Enjoy! https://thestayathomechef.com/carrot-cake/
Do you have to use crushed pineapple. I’ve never made carrot cake/muffins with that ingredient. Can I leave it out?
You can leave it out and substitute with an extra 1/2 cup applesauce.
I so enjoy seeing your feed, Stay at Home Chef on FB.
I think the crushed pineapple is a key ingredient! Made a batch with with applesauce and a batch with crushed pineapple, hands down they were better with the pineapple.❤️
Thank you for sharing the recipe! The cupcakes were yummy! I would love to know how you made the decorative carrot on the cupcake.
I just made these and they’re better than anything I’ve ever gotten at a bakery! Make these! They are amazing!!!
Rachel you really outdone yourself on this one….these carrot cakes cupcakes are to die for…..the only thing filled with more carrotty goodness is you….Lol…..Keep up the good work….Enjoy your recipes…..
Thank you so much.. I’m getting better in baking with these receipes. God bless you.