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Home » Recipes » Cakes & Cupcakes

Moist Carrot Cake Cupcakes

Mar 22, 2015 · 31 Comments

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These moist Carrot Cake Cupcakes with classic cream cheese frosting are delicious, rich, and moist. Truly the best carrot cake I've ever had.

Moist Carrot Cake Cupcakes Recipe with cream cheese frosting - Homemade carrot cake cupcakes recipe from scratch. Delicious and moist and truly the best I've ever had.

Moist Carrot Cake Cupcakes with Cream Cheese Frosting

It's getting to be almost Easter-time, with all things bunnies, carrots, and eggs! So I wanted to share a classic moist carrot cake cupcakes recipe with you today! Moist carrot cake cupcakes are a simple treat, but they're still packed with delicious-ness and Easter spirit.

I adapted this recipe from Southern Living.  They called their recipe "Best Carrot Cake." And, boy! They weren't kidding! This is truly the best carrot cake I have ever tasted.  It's moist, sweet, and flavorful!  I think the trick is the buttermilk!  This recipe has a lot of buttermilk in it, but don't fret if you don't have any on hand! I have this super easy Buttermilk Substitute that does the trick (In fact, I used it for the cupcakes pictured here, and they turned out fabulous!).

Before we get down to business, I just wanted to make a note about the carrots.  Make sure they are finely shredded.  I processed my carrots to make sure they were fine crumbs.  Don't process too much.  You don't want puree, just teeny tiny pieces.  Because there's nothing worse than a salad masquerading as a cupcake! Am I right?!

When the moist carrot cake cupcakes are cooled, you can frost them with this cream cheese frosting recipe I used for my Strawberry Cheesecake Cupcakes.  It's a very stiff cream cheese frosting, so you can pipe it, if you'd like, and it will stay pretty for you.  Please note that cream cheese frosting does need to be refrigerated!

 

 

Moist Carrot Cake Cupcakes Recipe with cream cheese frosting - Homemade carrot cake cupcakes recipe from scratch. Delicious and moist and truly the best I've ever had.

 

Moist Carrot Cake Cupcakes Recipe with cream cheese frosting - Homemade carrot cake cupcakes recipe from scratch. Delicious and moist and truly the best I've ever had.

Moist Carrot Cake Cupcakes Recipe with cream cheese frosting - Homemade carrot cake cupcakes recipe from scratch. Delicious and moist and truly the best I've ever had.

Moist Carrot Cake Cupcakes Recipe

Moist Carrot Cake Cupcakes Recipe with cream cheese frosting - Homemade carrot cake cupcakes recipe from scratch. Delicious and moist and truly the best I've ever had.

Moist Carrot Cake Cupcakes

These moist Carrot Cake Cupcakes with cream cheese frosting are delicious and moist and truly the best carrot cake I've ever had.
5 from 7 votes
Print Pin Rate
Course: Dessert
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 2 dozen
Calories:
Author: The Gracious Wife

Ingredients

Moist Carrot Cake Cupcakes

  • 2 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • ¼ teaspoon salt
  • 3 eggs
  • 2 cups sugar
  • ¾ cup vegetable oil
  • ¾ cup buttermilk
  • 2 teaspoons of vanilla
  • 3 large carrots finely grated or processed (about 2 cups)
  • 1 8 ounce can crushed pineapple, drained
  • 1 cup chopped pecans

Buttermilk Glaze

  • 1 cup sugar
  • 1 ½ teaspoons baking soda
  • ½ cup buttermilk
  • ½ cup butter
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla

Cream Cheese Frosting

  • See my cream cheese frosting recipe here!

Instructions

Carrot Cake Cupcakes

  • In a mixing bowl, stir together the flour, baking soda, cinnamon, and salt.
  • In a large mixing bowl, beat eggs, sugar, vegetable oil, buttermilk, and vanilla with a mixer until smooth.
  • Add the flour mixture to the egg mixture and mix until just combined.
  • Fold in carrots, pineapple, and pecans to incorporate.
  • Line a lightly greased muffin tin with cupcake liners. Fill each cup ⅔ of the way with batter.
  • Bake in 350° oven for 15-25 minutes, or until a toothpick comes out clean.

Buttermilk Glaze

  • While the cupcakes are baking, mix together sugar, baking soda, buttermilk, butter, and corn syrup in a medium saucepan over medium-high heat.
  • Bring to a boil, and allow to boil for about 5 minutes.
  • Remove from heat and stir in vanilla
  • Pour about a tablespoon of the glaze over each warm cupcake.
  • Allow cupcakes to cool and glaze to set.

Cream Cheese Frosting

  • When the carrot cake cupcakes are cooled, you can frost them with this cream cheese frosting recipe. It's a very stiff cream cheese frosting, so you can pipe it, if you'd like, and it will stay pretty for you. Please note that cream cheese frosting does need to be refrigerated!
Did you make this recipe?I love seeing your creations. Snap a quick photo and mention @TheGraciousWife or tag #thegraciouswife on Instagram! Leave a STAR rating below!

Did you like this Moist Carrot Cake Cupcakes recipe? Find more on my Cakes & Cupcakes, Easter, and Desserts boards on Pinterest!

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Moist Carrot Cake Cupcakes Recipe with cream cheese frosting - Homemade carrot cake cupcakes recipe from scratch. Delicious and moist and truly the best I've ever had.
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Comments

  1. Sarah J says

    March 24, 2015 at 9:57 am

    POPPING OVER FROM The Makers Link up party =) These look delightfully delicious! Be sure to share your recipes, crafts, upcycles & DIYs at Two Uses Tuesday (Mon 8pm EST to Fri 11pm EST) over at Sarah Celebrates if you don't already!

    Reply
  2. Jeanette says

    March 25, 2015 at 11:20 pm

    Those look delicious and perfect for Easter!

    Reply
  3. Trish says

    March 26, 2015 at 2:03 am

    Your carrot cake cupcakes looks so delicious. Thanks so much for sharing your recipe.

    Reply
  4. Amanda says

    March 27, 2015 at 8:25 am

    Okay, I love carrot cake, and I love cupcakes... so these are just perfect!! Thank you for sharing with the Friday Favorites Link Party, we love having you! 🙂

    Reply
  5. Mrs. AOK says

    March 29, 2015 at 6:05 am

    Oh YUM! My husband LOVES carrot cake!!
    Thank you for sharing with us at Mommy Monday 🙂
    XOXO

    Reply
  6. Britta says

    April 01, 2015 at 12:47 pm

    Thank you for linking up at Family Fun Fridays. As the food hostess, I am so excited to share this post—your recipes are perfect for our Easter lineup! Please stop by brittalafont.com Thursday, April 2, after 1pm (PDT) and grab your “I was featured” button. Already pinned it!

    BTW I love Southern Living Magazine too! 🙂

    Reply
  7. Patricia says

    April 30, 2016 at 5:47 pm

    I plan on making these in mini cupcake form. I looked at the recipe for the cream cheese frosting....would this recipe be way too much for mini cupcakes? 3-1/2 pounds of powdered sugar would be 14 cups...... could I cut the cream cheese frosting in half for the mini cupcakes? Also, I probably would bake the minis for 8 to 10 minutes?
    Being that these are moist, would I still use a toothpick in the center to check the doneness? Sorry for all of the questions but I need to know.

    Thanks.

    Reply
    • Michelle says

      May 01, 2016 at 8:43 am

      Yes, it is A LOT of frosting. I would probably cut it half.

      And I would say that that's probably right for cook time. I would at least start checking them at about 8-10 minutes. You can still check these with a toothpick, as they're moist but shouldn't be gooey.

      Reply
  8. jen says

    May 07, 2016 at 10:47 am

    hi i love your recipe, but i have a question, could i skip the pineapple, as i dont really like it, or what can i substitute it with? thanks

    Reply
    • Michelle says

      May 08, 2016 at 10:38 am

      You could skip it, but I don't really recommend it. It's part of what makes them so moist, and you can't really taste it in the cupcakes either. But if you really, really hate it, you could try subbing it out with an equal amount of applesauce.

      Reply
  9. Annelise says

    May 22, 2017 at 3:43 am

    Hi, this looks delicious, I have a question though, can I leave out the buttermilk? Or what can I substitute it with? I was think Chai Latte ice-cream? It has spices in like cinnamon, nutmeg, cloves...or would it not work with the cupcakes?

    Reply
    • Michelle says

      May 22, 2017 at 9:15 am

      I'm not sure if that would work, as I've never tried it. There's an easy buttermilk substitute linked above that I know works that you can try.

      Reply
  10. Nirvana says

    May 22, 2017 at 7:44 am

    Have you tried freezing these after adding the glaze but before topping with the frosting?

    Reply
    • Michelle says

      May 22, 2017 at 9:16 am

      I actually haven't frozen these, but I think you could freeze them before or after you add the glaze. Just make sure they're wrapped tightly.

      Reply
      • Nirvana says

        May 28, 2017 at 7:56 am

        Thanks!

        Reply
        • Nirvana says

          May 29, 2017 at 2:13 am

          Hi Michelle. I made these yesterday and while really tasty and moist they sunk in the middle. How do you measure your flour? I weighed mine at 120 g per cup (According to the King Arthur Flour website) so 240 g of flour in total. Do you think the flour was too little so it didn't have enough structure? I didn't glaze them btw

          Reply
          • Nirvana says

            May 29, 2017 at 2:45 am

            Sorry forgot to mention that the batter was very runny- Not sure if it's meant to be that way

          • Michelle says

            May 30, 2017 at 1:03 pm

            Usually a cake sunk in the middle means that it didn't bake long enough. Did you check them with a toothpick before removing? I made this recipe for Easter again this year, and didn't have problems. I measure my flour in cups, though, too. So I know that can make a difference.

          • Nirvana says

            June 01, 2017 at 7:26 am

            Hi Michelle. I checked both batches with a cake tester and they were cooked. I cooked 12 at 350F for 15 minutes and these cooked but were very soft and did sink badly and spread more. With the other 12 I did what I do with my muffin recipes and first baked for 5 minutes at 440F and then 390 for 10 minutes. These were firmer, didn't spread as much but also sunk slightly in the middle. Both batches browned beautifully. I'm going to try adding more flour the next time. How would you describe the consistency of the batter? I'm from South Africa by the way!

  11. Elena says

    October 08, 2017 at 9:02 pm

    Hi! I don't understand. Should i use the buttermilk glaze & the frosting together? Or it's just one of both? Thank you!!

    Reply
    • Michelle says

      October 11, 2017 at 7:42 pm

      The buttermilk glaze get brushed on top of the cupcakes to keep them moist. Then you can frost them normally with the cream cheese frosting.

      Reply
  12. Darlene Haggerty says

    April 12, 2019 at 7:13 am

    Simply the best recipe for moist delicious carrot cake cupcakes. #1

    Reply
  13. Marion says

    November 20, 2019 at 12:46 pm

    These are the best carrot cupcakes ever even with out the frosting

    Reply
    • Michelle says

      November 20, 2019 at 3:25 pm

      Thank you! I'm so glad you like them! We love them too!

      Reply
  14. Katrina says

    December 09, 2019 at 2:06 pm

    Can these be bake as cake layers?

    Reply
    • Michelle says

      December 10, 2019 at 9:19 am

      Probably, but I haven't tested bake times to be sure.

      Reply
  15. Mac says

    June 20, 2020 at 5:49 pm

    Epic! I had never baked with buttermilk before, and now it's going into all my cupcakes.

    Reply
    • Michelle says

      June 25, 2020 at 10:58 pm

      Yes! It makes it soo moist! Glad you loved it!

      Reply
  16. Jill says

    January 03, 2021 at 7:30 am

    These are the most delicious, moist carrot cupcakes ever! I made this recipe using King Arthur Measure for Measure gluten free flour, as I am gluten free and they were perfect! The cream cheese frosting was smooth and delicious. I served them for my in-laws 51st anniversary dinner and they were a huge hit. I made the glaze but after using on 4 cupcakes, I chose not to use it at all. It was a little sweet for me and the cupcakes were fine without it. Great recipe!

    Reply
  17. Harriett Williams says

    January 06, 2023 at 3:01 pm

    This recipe left out the coconut that the cake recipe uses. Can I still use coconut in this recipe? I am really excited to have pipeable frosting.

    Reply
    • Michelle says

      January 06, 2023 at 4:21 pm

      You can use coconut in the recipe, but it's not called for in the recipe ingredients or instructions. You can fold it into the batter before baking.

      Reply

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