easy carrot cake cupcakes
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5 from 4 votes

Moist Carrot Cake Cupcakes

MOIST AND FLUFFY CARROT CAKE CUPCAKES THAT ARE SO QUICK AND EASY TO MAKE! TOPPED WITH CREAM CHEESE FROSTING AND PECANS!
Course cake, cupcakes, Dessert
Cuisine American, southern
Keyword best, carrots, easter, fluffy, how to make, moist, puree, spice cake
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 24 people
Author Divas Can Cook

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon clove
  • 1/4 teaspoon ginger
  • 1/4 nutmeg
  • 1 cup white sugar
  • 1/2 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 1/4 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

Instructions

  • 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 3/4 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.

Video

Notes

You can use baby food carrots for the carrot puree. Just make sure it is pure carrots without salt or other added ingredients.