These moist and fluffy Carrot Cake Cupcakes are perfectly spiced. Made of grated carrots with walnuts, then top with delicious cream cheese frosting.
These all-time favourite carrot cake cupcakes are decorated with an easy-to-make marshmallow fondant carrot topper and then garnished with toasted chopped walnuts.
How to make Carrot Cake Cupcakes
Preheat the oven to 375°F. Weigh or measure your dry ingredients, then sift them all and mix in a medium-sized bowl. In a liquid measuring cup, add and measure vegetable oil then add eggs, vanilla and sour cream. Mix until blended.
Prepare the carrots. Use a box grated or food processor, to finely grate the carrots. Add and mix the grated carrots and sugar to the dry ingredients, then add the egg mixture. Mix just until incorporated. Do not overmix.
Add the toasted chopped walnuts and fold in the cake batter mixture, until combined. Use an ice cream scoop or measuring cup to divide the cake batter and fill the 12-muffin pan lined with parchment. Fill about 3/4 full each muffin cup.
Bake in a preheated oven to 375°F for 10 minutes, then reduce the temperature to 350°F. Continue baking for another 8 to 10 more minutes or until the inserted toothpick comes out clean. Remove from the oven and let it cool in the muffin pan for 10 minutes, then remove from the pan to cool completely.
Make the Cream Cheese Frosting. In a bowl of a stand mixer or a medium-sized bowl using a hand mixer beat the softened butter and cream cheese until light and fluffy. Add the sifted powdered sugar, half a cup at a time, then add vanilla. Mix until fluffy.
Divide and cut into 12 pieces. Roll each piece with your fingers on a flat surface to shape it like small carrots. To look more like a carrot, use a paring knife to make line marks on the surface. Use a toothpick or skewer to make a hole in the top of the carrot fondant. Insert the stem fondant.
Top the cupcakes with carrot fondant, if desired. Then garnish with toasted chopped walnuts (optional).
More Cupcakes Recipes
Carrot Cake Cupcakes with cream cheese frosting
Watch How to Make It
Equipment
- 12-cup muffin pan
Ingredients
For the Carrot Cake Cupcakes
- 1¼ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground ginger optional
- 1½ cups carrots 180g to 190g, finely grated
- ⅓ cup granulated sugar
- ½ cup light-brown sugar packed
- ½ cup vegetable oil
- 2 eggs
- ¼ cup sour cream
- 1½ tsp vanilla extract
- ¾ cup walnuts toasted, chopped and divided, ¼ cup for toppings
For the cream cheese frosting
- ¼ cup unsalted butter 55g, softened
- 125 g cream cheese softened
- 1 teaspoon vanilla extract
- ¼ tsp salt
- 1½ cups powdered sugar or to taste
For the Marshmallow fondant carrot cupcake topper (optional decoration)
- ¾ cup marshmallows
- ½ cup powdered sugar
- 1 tbsp vegetable oil
- Orange and green food colouring
Instructions
How to make carrot cake cupcakes
- Preheat the oven to 375°F. Weigh or measure your dry ingredients, then sift them all and mix in a medium-sized bowl.
- In a liquid measuring cup, add and measure vegetable oil then add eggs, vanilla and sour cream. Mix until blended.
- Prepare the carrots. Use a box grated or food processor, to finely grate the carrots.
- Add and mix the grated carrots and sugar to the dry ingredients, then add the egg mixture. Mix just until incorporated. Do not overmix.
- Add the toasted chopped walnuts and fold in the cake batter mixture just until combined.
- Use an ice cream scoop or measuring cup to divide the cake batter and fill the 12-muffin pan lined with parchment. Fill about 3/4 full each muffin cup.
- Bake in a preheated oven to 375°F for 10 minutes, then reduce the temperature to 350°F. Continue baking for another 8 to 10 more minutes or until the inserted toothpick comes out clean.
- Remove from the oven and let it cool in the muffin pan for 10 minutes, then remove from the pan to cool completely.
How to make cream cheese frosting
- In a bowl of a stand mixer or a medium-sized bowl using a hand mixer beat the softened butter and cream cheese until light and fluffy.
- Add the sifted powdered sugar, half a cup at a time, then add vanilla. Mix until fluffy.
How to make a marshmallow fondant carrot cupcake topper
- Add the marshmallows and a bit of water in a greased bowl.
- Microwave for few seconds until melted, then mix in the powdered sugar.
- Generously greased your hands with vegetable oil to knead the fondant.
- Divide the fondant into 2 portions. Cut a quarter portion of the fondant then add green food colour to make carrot stems.
- Add the orange food colouring to the 3/4 portion of the fondant. Knead until the colour blended well in the fondant.
- Divide and cut into 12 pieces. Roll each piece with your fingers on a flat surface to shape like small carrots. To look more like a carrot, use a paring knife to make line marks on the surface.
- Use a toothpick or skewer to make a hole in the top of the carrot fondant. Insert the stem fondant.
- Top the cupcakes with cream cheese frosting, carrot fondant, and toasted chopped walnuts if desired.
All the recipes look so good. I don’t know which to try first
😍Thank you so much!❤ start from muffins or these cupcakes🥰