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–+ servings
Moist Carrot Cake Cupcakes

Irresistibly Moist Carrot Cake Cupcakes that Wow Every Bite

These Moist Carrot Cake Cupcakes feature a delightful blend of flavors for a perfect dessert experience.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups Shredded Carrots Can substitute with finely grated zucchini
  • 3 medium Eggs Can replace with liquid egg replacer or mashed bananas
  • 1 cup Brown Sugar Can be substituted with coconut sugar
  • 0.5 cup Neutral Oil Alternatives include melted coconut oil or unsweetened applesauce
  • 0.5 cup Sour Cream or Yogurt Use Greek yogurt or plant-based yogurt for substitutes
  • 1 cup Mashed Pineapple Can be replaced with applesauce
  • 2 cups All-Purpose Flour A gluten-free blend can be used if xanthan gum is added
  • 1 teaspoon Baking Powder Ensure it is fresh for optimal rising
  • 1 teaspoon Baking Soda Ensure it is fresh for optimal rising
  • 1 teaspoon Ground Cinnamon Feel free to add nutmeg or ginger for a spicy twist
  • 1 teaspoon Kosher Salt Balances the sweetness
  • 1 cup Pecans or Nuts Omit for nut-free cupcakes or substitute with seeds
  • 1 cup Walnuts Necessary for the crumble topping
For the Walnut Crumble
  • 0.5 cup Unsalted Butter Swap with vegan butter for a dairy-free option
For the Cream Cheese Frosting
  • 8 ounces Cream Cheese Use dairy-free cream cheese if desired
  • 1 cup Powdered Sugar Adjust the quantity to taste
  • 1 teaspoon Vanilla Extract Optional, but recommended
  • 0.5 cup Heavy Whipping Cream Substitute with coconut cream for a dairy-free version
Optional Decorations
  • Food Coloring For colorful carrot decorations
  • Rosemary Sprigs Add a decorative touch

Equipment

  • Mixing bowls
  • Food Processor
  • ice cream scoop
  • Oven
  • cupcake liners

Method
 

Preparation Steps
  1. Step 1: Prepare the Carrots. Peel and finely shred the fresh carrots, aiming for about two cups.
  2. Step 2: Combine Wet Ingredients. Whisk together eggs, brown sugar, neutral oil, sour cream, and mashed pineapple until fully combined.
  3. Step 3: Mix the Dry Ingredients. Sift together flour, baking powder, baking soda, kosher salt, and ground cinnamon.
  4. Step 4: Combine Wet and Dry Mixtures. Fold the flour mixture into the wet ingredients and add shredded carrots and any nuts.
  5. Step 5: Fill the Cupcake Liners. Preheat oven to 350°F (175°C) and fill cupcake liners three-quarters full.
  6. Step 6: Create the Walnut Crumble. Pulse walnuts, flour, brown sugar, and unsalted butter until crumbly and bake.
  7. Step 7: Make the Cream Cheese Frosting. Beat together cream cheese, powdered sugar, vanilla, and salt, then fold in heavy whipping cream.
  8. Step 8: Frost the Cupcakes. Once cooled, frost the cupcakes and press walnut crumble onto the sides.
  9. Step 9: Decorate and Chill. Pipe decorations or place rosemary sprigs on top, then chill cupcakes.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 3mgCalcium: 20mgIron: 0.5mg

Notes

Always use fresh ingredients for best results and flavor.

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