“Moist and fluffy carrot cake cupcakes that are so quick and easy to make! Topped with cream cheese frosting and pecans!”
Visual learner? Watch me make these cupcakes from start to finish!
Hooooow in the world is it Easter/Passover time already?!?! What are your holiday plans?
I’m hosting a Passover seder at my house tomorrow yet here I am on this couch eating carrot cake cupcakes and acting like I don’t have a thing to do. Yall, listen. I. have. not. done. a. thing.
We do our Passover Sedar’s a bit different. We make them interactive, and it’s usually an all-day event with games and such. My husband dresses up like Pharoah, and the kids have a blast torturing him with hail (plastic ping pong balls), pretending to be wild beasts and attack him, the whole nine. Poor hubby, I don’t know how many years his body can handle this.
We have a matzah painting contest using colored candy melts, an outside Escape From Egypt scavenger hunt and when the kids check for Elijah at the door, there’s a bag of gifts waiting for them.
Of course, the day ends with a semi-traditional seder and dinner, but it’s still kept pretty interactive with lots of involvement from the kids. Guests have told me that it’s one of the “most fun” seders they’ve ever attended, so we tend to keep this format every year.
The menu consists of matzah ball soup and my special house salad, followed by grilled lamb, roasted chicken, grilled mixed veggies, black beans, garlic herb rice, homemade matzah, and Chocolate Passover cake and ice cream for dessert.
Now you probably see how crazy I am to not have started prepping ANY of that right? Especially since it takes me so long just to prepare the seder table! Oh well, right now I just wanna eat cupcakes and write to you guys! Besides there’s no way, I was going to let my Thursday post day go by without sharing these easy, moist and fluffy carrot cake cupcakes! Every Easter I get so many requests for them.
Carrot cake cupcakes are just perfect for this time of year! When you need a quick, homemade dessert for Easter you really can’t go wrong with cupcakes! Cute, portable, quick and easy! My kind of dessert! I love it when they have those slightly sticky tops like the photo above!
You’ll want to pair these carrot cake cupcakes with my FAVORITE cream cheese frosting. Mercy! It’s like eating cheesecake frosting! So good I can eat this frosting by the spoon full. You’ll only need to make half the frosting recipe, not unless you want loads of frosting on your cupcakes. I’m a dollop of frosting kinda girl when it comes to my cupcakes.
These carrot cake cupcakes pack a secret ingredient, pureed carrots! Ok, it’s not really that big of a secret, but if you usually use applesauce to make your carrot cake even moister, you’ll love the addition of pureed carrots instead. It gives them perfect moisture and bumps up that sweet carroty taste!
With the perfect blend of cinnamon, nutmeg, ginger, and clove, these carrot cake cupcakes are perfectly spiced without overpowering the traditional carrot cake flavor. And of course, I couldn’t resist the addition of buttermilk! Buttermilk always makes it better!
OK, enough relaxing. I’m getting off the couch to clean up and be productive!
… just playing, I’m going for another cupcake! Pray for me!
Happy Easter, Pesach, Spring & (insert whatever you want here)!
Moist Carrot Cake Cupcakes
By Divas Can Cook
Recipe type: cupcakes
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons cinnamon
- ¼ teaspoon clove
- ¼ teaspoon ginger
- ¼ nutmeg
- 1 cup white sugar
- ½ cup light brown sugar
- 1 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup carrot puree (1 cup carrots pureed with ¼ cup water)
- 1 cup finely grated carrots (use the smallest side of grater)
- 1 cup regular shredded carrots ( use larger shred side of grater)
- Cream Cheese Frosting & pecan pieces
- Preheat oven to 350. F.
- Line a muffin pan with cupcake liners. Set aside.
- In a large bowl sift together flour, baking soda, salt, cinnamon, clove, ginger, and nutmeg. Set aside.
- In a large bowl beat white sugar, brown sugar and oil until combined.
- Mix in eggs one at a time.
- Add dry ingredients into wet ingredients, alternating with the buttermilk until batter is well combined.
- Fold in carrots, stirring to combine.
- Spoon batter into prepared cupcake liners, filling to about ¾ full.
- Bake for 20-22 minutes. (may need less time)
- Remove from oven and let cupcake cool in pan until they are warm enough to touch.
- Transfer them to a cooling rack to finish cooling completely.
- Once cooled frost with cream cheese frosting and a sprinkling of pecans.