introduction
I was juggling homework help and dinner plans when my youngest asked for something “soft and sweet” for dessert—fast. I pulled out the trusty carrot cake cupcake batter I keep for busy nights, shredded two big carrots, and let the oven do the rest while I set the table. The kids loved the little cream cheese-topped cakes, and my friend who dropped by later asked for the recipe. These cupcakes are simple enough to make on a weeknight and pretty enough to share at a school bake sale or Sunday coffee. If you like recipes that work for both everyday moments and a special treat, you might also enjoy a fresh apple cake with cream cheese frosting that plays on the same cozy flavors.
why make this recipe
This recipe balances speed and comfort. The batter mixes in one bowl, the texture stays soft for days, and the cream cheese frosting gives a tangy finish that kids and adults both enjoy. You can pipe a little frosting for parties or spread it for quick snacks. The walnuts add a nice crunch, but you can swap them for pecans if you prefer. I often bring a batch to school events because they travel well and look lovely topped with a few chopped nuts. If you like trying different textures and flavors, try pairing these cupcakes with a rich dessert like a Biscoff cheesecake for a dessert table that really impresses.
how to make Soft Carrot Cake Cupcakes With Cream Cheese Frosting
Start by grating the carrots and measuring ingredients precisely. Mix dry ingredients first so they distribute evenly, then whisk wet ingredients together and combine them gently with the dry mix until no streaks of flour remain. Fold in the grated carrot and chopped walnuts last to keep the batter tender. Divide the batter evenly into lined cupcake tins and bake until a toothpick comes out clean. Let the cupcakes cool completely before frosting so the frosting does not melt. For a neat look, use a piping bag with a wide tip; for a rustic look, spread the frosting with a knife and finish with chopped nuts. If you make fondant carrots, create them while cupcakes cool so they are ready to decorate just before serving.
Ingredients :
100 g orange fondant, 30 g green fondant, 220 g all-purpose flour (plain flour), 1 1/4 tsp baking powder, 1/2 tsp bicarb soda, 1/2 tsp fine salt, 1 tsp cinnamon powder, 1/4 tsp nutmeg powder, 200 g brown sugar, 2 large eggs (room temperature (55g each)), 14 g vanilla extract, 170 g vegetable oil, 1/4 tsp white vinegar, 100 g Greek yogurt (room temperature), 200 g grated carrot (about 2 large carrots (see notes)), 150 g walnuts (chopped + extra to decorate (can use pecans instead)), 180 g unsalted butter (softened (see notes)), 250 g full-fat cream cheese block (not spreadable, softened), 7 g vanilla extract, 50 g milk powder (see notes), 300 g powdered sugar (sieved)
Directions :
Fondant Carrots (optional), Carrot Cake Cupcakes, Cream Cheese Frosting
how to serve Soft Carrot Cake Cupcakes With Cream Cheese Frosting
Serve these cupcakes at room temperature for the best flavor and texture. Arrange them on a platter with a few extra chopped walnuts or pecans sprinkled on top for a pretty finish. If you made small fondant carrots, place one on each cupcake for a playful touch kids love. For parties, line them up on a tiered stand so guests can help themselves. If you need a dessert that pairs well with coffee, these cupcakes work perfectly alongside espresso or black tea. They also travel well in a single layer container for picnics or potlucks.
how to store Soft Carrot Cake Cupcakes With Cream Cheese Frosting
Keep frosted cupcakes in an airtight container in the fridge for up to 4 days. If you prefer room-temperature textures, remove them from the fridge 20–30 minutes before serving so the frosting softens. Unfrosted cupcakes store well at room temperature in a sealed container for 1–2 days, or in the fridge for up to 3 days. To freeze, flash-freeze cooled unfrosted cupcakes on a tray for an hour, then transfer them to a freezer bag for up to 3 months. Thaw overnight in the fridge and frost just before serving for best results.
tips to make Soft Carrot Cake Cupcakes With Cream Cheese Frosting
- Use freshly grated carrot for moisture and a tender crumb. Packaged shredded carrot often contains more water and can change batter consistency.
- Bring eggs, yogurt, and cream cheese to room temperature before mixing; they blend better and give a smoother batter and frosting.
- Don’t overmix once you add flour—mix until combined to keep cupcakes soft.
- Test with a toothpick near the center; if it comes out clean or with a few moist crumbs, they are done.
- If you want a nut-free version, simply omit the walnuts and top with toasted oats or extra fondant decorations.
- For inspiration on small decorations and seasonal twists, check a simple cookie recipe like these soft pumpkin cookies with cream cheese frosting that use the same cozy spice notes.
variation (if any)
- Gluten-free: swap the all-purpose flour for a 1:1 gluten-free baking flour blend and watch texture; you may need a touch more moisture.
- Citrus twist: add 1 tsp finely grated orange zest to the batter and 1 tsp to the frosting for bright flavor.
- Spice boost: increase cinnamon to 1 1/2 tsp and add 1/4 tsp ground ginger for a warmer spice profile.
- Mini cupcakes: bake in mini muffin tins for bite-sized treats; reduce bake time by about 6–8 minutes.
FAQs (minimum three FAQ)
Q: Can I make the cupcakes ahead of time?
A: Yes. Bake the cupcakes a day ahead and store them unfrosted in an airtight container at room temperature. Frost the day you serve for the freshest look and texture.
Q: Can I freeze frosted cupcakes?
A: Freezing frosted cupcakes can change frosting texture. It’s best to freeze unfrosted cupcakes and freeze frosting separately if possible. Thaw overnight in the fridge, then frost before serving.
Q: What if I don’t have milk powder?
A: You can omit the milk powder in the frosting; it helps thicken slightly but is not essential. If you skip it, chill the frosting briefly before using to firm it up.
Q: Can I substitute oil with butter in the batter?
A: You can use melted butter instead of vegetable oil, but it may make the cupcakes slightly denser. Keep the same weight measurement for best results.
Q: How do I make dairy-free cream cheese frosting?
A: Use dairy-free cream cheese and a vegan butter substitute, both softened. Check that powdered sugar contains no anti-caking agents derived from dairy if you need a fully vegan option.
Conclusion
If you want more carrot cake cupcake ideas and variations to compare, the post Carrot Cake Cupcakes – Sugar Spun Run is a helpful resource that pairs well with the tips above.
Soft Carrot Cake Cupcakes
Ingredients
Method
- Grate the carrots and measure all the ingredients precisely.
- Mix the dry ingredients (flour, baking powder, bicarb soda, salt, cinnamon, nutmeg, and brown sugar) in a large bowl.
- In another bowl, whisk together the wet ingredients (eggs, vanilla extract, vegetable oil, white vinegar, and Greek yogurt).
- Gently combine the wet mix with the dry mix until no streaks of flour remain.
- Fold in the grated carrots and chopped walnuts last to keep the batter tender.
- Divide the batter evenly into lined cupcake tins.
- Bake until a toothpick comes out clean, about 20 minutes.
- Let the cupcakes cool completely on a wire rack before frosting.
- Beat the softened butter and cream cheese until smooth.
- Add vanilla extract, milk powder, and gradually mix in the powdered sugar until fluffy.
- Frost the cooled cupcakes using a piping bag or a knife and decorate with chopped walnuts or fondant carrots if desired.
- Serve at room temperature for best flavor and texture.