Easy and super moist carrot cake cupcakes, spiced with cinnamon and ginger, filled with walnuts and raisins and topped with cream cheese frosting! SOOOO YUM!
Moist Carrot Cake Cupcakes
The texture of these carrot cupcakes is super soft, fluffy and moist. At the same time, the taste is oh-so delicious!
Just make sure when grating the carrots, to use a standard grated box because you don't need big chunks in your batter.
The frosting really elevates the taste with its tangy cream cheese flavor. These cupcakes are perfect for breakfast as snacks or desserts.
Ingredients
“See the recipe card for full information on ingredients and quantities.”
For The Carrot Cake: I use all-purpose flour, granulated sugar, baking powder, baking soda, pinch of salt, grated carrots, sour cream, vanilla extract, vegetable oil, eggs, ground cinnamon and ground Ginger.
Other ingredients: I also add walnuts to the batter for some crunchy texture and raisins.
For The Cream Cheese Frosting: I use Philadelphia cream cheese, heavy whipping cream and icing sugar.
How to Make Carrot Cake Cupcakes With Cream Cheese Frosting?
Before starting, preheat the oven to 180C / 350F, line 12 cups muffin tin with paper liners or grease with butter. Use a hand grater or food processor to grate the carrot and set it aside.
One: In a large bowl, whisk together sugar, eggs and vanilla extract with the electric mixer until fluffy.
Two: Add the oil and sour cream, whisk again.
Three: Now, stir in flour, baking powder, baking soda, salt, cinnamon and ground ginger (dry ingredients) with a rubber spatula or a wooden spoon until combined.
Four: Fold the walnuts and carrots into the flour mixture, then add the raisins and mix again.
Five: Scoop the cupcake batter into the prepared cupcake liners and bake in the preheated oven for 30-35 minutes or until golden brown.
Let the carrot muffins cool on a wire rack before adding the frosting.
Six (Make the cream cheese frosting): In a medium bowl, beat the heavy cream until thick and stiff peak forms.
Seven: Stir in the cream cheese and icing sugar until combined.
Tip: The secret to a firm and thick cream cheese frosting is refrigerating for at least 30 minutes before frosting the cupcakes. This will allow your frosting to firm up and thicken a little.
Eight: Add the cream cheese mixture into a piping bag with a star tip and decorate all the cooled cupcakes, then sprinkle some chopped walnuts on top (if you like).
Tip: If you don't like pipe, you may just spread it on top of the cupcakes with a spatula, then sprinkle the nuts on top.
Success Tip!
- Either use a paper liner or grease the muffin pan with butter so that the cupcakes won't stick as they bake.
- Don't add the frosting right away. Let the carrot muffins cool down first. It saves the frosting from becoming gooey.
- For a other topping option, skip the frosting and sprinkle a little powdered sugar on top of the unfrosted cupcakes.
- You may be safe sometimes if you buy a pre-shredded carrot from your local grocery store.
- I keep leftover frosting in an airtight container in the fridge for 2-3 days.
Need more carrot cake recipes? check Carrot Orange Cake Recipe and Simple Carrot Cake Recipe.
More Cupcake Recipes
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Moist Carrot Cake Cupcakes Recipe
Ingredients
- 2 cups all-purpose flour
- ½ cup walnuts , roughly chopped
- ½ cup raisins
- 1 cup sugar
- 2 eggs
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cups grated carrots
- ½ cup sour cream
- ⅔ cup cooking oil
- 1 teaspoon vanilla extract
For the frosting
- 150 g cream cheese
- 4 tablespoon icing sugar
- 100 ml heavy whipping cream
- 1 tablespoon walnuts , chopped
Instructions
- Preheat the oven to 180C/ 350F. Line 12 cups muffin pan with paper liner or grease with butter.
- In a mixing bowl, whisk together sugar, eggs and vanilla extract until fluffy.1 cup sugar, 2 eggs, 1 teaspoon vanilla extract
- Add the oil and sour cream, whisk again.⅔ cup cooking oil, ½ cup sour cream
- Now, stir in flour, baking powder, baking soda, salt, cinnamon and ground ginger.2 cups all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder, ¼ teaspoon salt, ¼ teaspoon ground ginger
- Fold in walnuts and grated carrots, mix, then add the raisins and mix again.½ cup walnuts, 1 ½ cups grated carrots, ½ cup raisins
- Scoop the batter into the muffin cups and bake for 30-35 minutes or until golden brown.
- Let the carrot muffins cool down before adding the frosting.
Make the frosting
- In a mixing bowl, beat the heavy cream until thick and stiff peak forms.100 ml heavy whipping cream
- Stir in the cream cheese and icing sugar until combined.150 g cream cheese, 4 tablespoon icing sugar
- Add the cream cheese mixture into a piping bag with a star tip and decorate all the carrot cupcakes, then sprinkle some chopped walnuts on top (if you like).1 tablespoon walnuts
Glenna M Johnson says
I am one of those people who prefer to leave raisins out, or to a minimum. And many carrot cake recipes are too strong on the allspice (which yours does not have, thank you.). To add moisture as well as lighten the flavor, I add a can of pineapple from which most of the juice has been drained. Even if you like raisins, the pineapple brightens the flavor.
Scarlett says
Can I use mini cakes tin?
Radwa says
Yes, you can; just adjust the baking time accordingly.
Kate says
I make these cupcakes every other week. Thanks for sharing the recipe!
Olivia says
Delicious and easy to make and the topping is dense and sweet. I love them!