What makes carrot cake cupcakes moist?

The moisture in carrot cake cupcakes comes from a few key ingredients and techniques. Finely shredded fresh carrots add natural moisture and sweetness. Using oil instead of butter in the cake batter also contributes significantly to a moister crumb. Additionally, not overmixing the batter and being careful not to overbake them are crucial steps to keeping them wonderfully moist and tender.

Can I make carrot cake cupcakes ahead of time?

Absolutely! Carrot cake cupcakes are great for making ahead. You can bake the cupcakes a day or two in advance and store them unfrosted in an airtight container at room temperature. The cream cheese frosting can also be made a day or two ahead and kept in the refrigerator. Frost the cupcakes a few hours before serving for the freshest taste and best appearance.

What kind of carrots should I use for carrot cake cupcakes?

For the best results, use fresh, firm carrots. Avoid buying pre-shredded carrots, as they can be drier and lack the same vibrant flavor. Grate the carrots yourself using the fine side of a box grater or a food processor. This helps them blend smoothly into the batter and contributes to the cake's lovely texture and color.

Do carrot cake cupcakes need to be refrigerated?

Yes, due to the cream cheese frosting, carrot cake cupcakes should always be stored in an airtight container in the refrigerator. The frosting contains dairy products that can spoil if left at room temperature for too long. If you plan to serve them for an extended period, try to keep them cool or bring them out closer to serving time.

Delicious Carrot Cake Cupcakes: Recipes, Tips, & More!

Ingredients

Scale

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup brown sugar, packed
1 tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
½ tsp salt
2 large eggs
¾ cup neutral oil (vegetable or canola)
1 tsp vanilla extract
2 cups finely shredded carrots
½ cup chopped walnuts or pecans (optional)
½ cup raisins (optional)
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
½ tsp vanilla extract (for frosting)

Instructions

Step 1: Preheat the oven – Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Step 2: Mix dry ingredients – In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, ginger, and salt.
Step 3: Mix wet ingredients – In a separate medium bowl, whisk eggs, oil, and vanilla extract.
Step 4: Combine mixtures – Pour the wet ingredients into the dry ingredients. Mix until just combined, being careful not to overmix. Fold in shredded carrots and any optional nuts or raisins.
Step 5: Fill cupcake liners – Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Step 6: Bake – Bake for 18–22 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean.
Step 7: Cool cupcakes – Remove cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Step 8: Make frosting – While cupcakes cool, prepare the frosting: In a large bowl, beat softened cream cheese and butter with an electric mixer until smooth and fluffy.
Step 9: Finish frosting – Gradually add powdered sugar, one cup at a time, beating until fully incorporated. Add ½ tsp vanilla extract and beat until the frosting is light and fluffy.
Step 10: Decorate cupcakes – Once cupcakes are completely cool, frost them using a knife or a piping bag. Decorate with chopped nuts or a sprinkle of cinnamon, if desired.

Notes

For the moistest cupcakes, avoid overmixing the batter and don’t overbake them. Use fresh carrots and ensure your spices are not expired for vibrant flavor. Store frosted cupcakes in an airtight container in the refrigerator for up to 3–4 days. Unfrosted cupcakes can be frozen for up to a month.

Author: Mike
Prep Time: 35 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cupcake
Calories: 400
Sugar: 38
Sodium: 250
Fat: 27
Saturated Fat: 15
Unsaturated Fat: 10
Trans Fat: 0.5
Carbohydrates: 50
Fiber: 3
Protein: 5
Cholesterol: 70

Keywords: Carrot cake, Cupcakes, Dessert, Baking, Cream cheese frosting, Spiced, Sweet treats