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Carrot Cake Cupcakes Recipe Moist

Carrot Cake Cupcakes

Classic, moist carrot cake cupcakes featuring warm spices like cinnamon and nutmeg, topped with a rich and tangy homemade cream cheese frosting.
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 460
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 200 g plain flour
  • 1 ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp salt
  • 175 g light brown soft sugar
  • 2 large free-range eggs at room temperature
  • 175 ml sunflower oil or other neutral oil
  • 1 tsp vanilla extract
  • 200 g carrots peeled and finely grated
For the Cream Cheese Frosting
  • 100 g unsalted butter softened
  • 300 g icing sugar sifted
  • 150 g full-fat cream cheese cold from the fridge

Method
 

  1. Prepare Your Tin and Oven: Preheat your oven to 180°C (160°C fan/Gas Mark 4). Line a 12-hole muffin tin with paper cupcake cases.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the plain flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, ginger, and salt. This ensures the raising agents and spices are evenly distributed.
  3. Combine Wet Ingredients: In a separate medium bowl or large jug, whisk the light brown sugar, eggs, sunflower oil, and vanilla extract until well combined and smooth. I find that whisking the sugar with the wet ingredients first helps it dissolve properly, leading to a better texture.
  4. Mix the Batter: Pour the wet ingredients into the bowl of dry ingredients. Using a spatula or wooden spoon, gently fold everything together until just combined. Be careful not to overmix; a few little lumps are perfectly fine.
  5. Add the Carrots: Add the finely grated carrots to the batter and fold them through until they are evenly distributed.
  6. Fill and Bake: Divide the batter evenly among the 12 cupcake cases. An ice cream scoop works wonderfully for this, ensuring each case is about two-thirds full. Bake on the middle shelf of the preheated oven for 20-22 minutes.
  7. Check for Doneness: The cupcakes are ready when they are golden brown, springy to the touch, and a skewer inserted into the centre of one comes out clean.
  8. Cool Completely: Let the cupcakes cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely. This step is crucial – never frost a warm cupcake, or you'll have a melted mess!
  9. Make the Frosting: While the cupcakes cool, make the frosting. In a large bowl, using an electric hand mixer or stand mixer, beat the softened butter on its own for 2-3 minutes until it's pale and creamy. Add the sifted icing sugar and beat on low speed at first, then increase to medium-high until light and fluffy.
  10. Finish the Frosting: Add the cold cream cheese and vanilla extract. Beat on a low speed for no more than 30-60 seconds, just until everything is combined and smooth. Do not overbeat, or it may become runny.
  11. Decorate: Once the cupcakes are completely cool, you can either spread the frosting on with a palette knife for a rustic look or pipe it on using a piping bag fitted with a star nozzle. A little sprinkle of cinnamon or a few chopped walnuts on top looks lovely.

Notes

For best results, ensure all cupcake ingredients are at room temperature (except the cream cheese for the frosting). Decorate with a sprinkle of cinnamon or chopped walnuts.