Super Moist Carrot Cake Cupcakes

These moist and delicious cupcakes are a fabulous addition to your next celebration. They’re easy, too!

These “easy carrot cake cupcakes” are the perfect dessert for your next party. They’re super moist and delicious!

These ultra-moist carrot cake cupcakes are topped with a lovely cream cheese frosting that will have everyone licking their fingers. What’s the greatest part? These carrot cake cupcakes are made in just one dish!

Cupcakes with Carrot Cake

I see what you’re thinking now. Cupcakes with carrot cake? Pff. For that boring old basic cupcake, I already have a recipe. But bear with me. These carrot cake cupcakes are so delicious that you’ll want them for every occasion. These homemade carrot cake cupcakes are incredibly moist, full of spicy flavor, and only need one dish to make!

You’re going to adore these.

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To create these luscious carrot cake cupcakes, you’ll need the following ingredients.

To create these extremely moist carrot cake cupcakes, you’ll need a lot of ingredients, so write them down so you don’t forget anything at the shop.

  • Flour for All Purposes
  • Sugar Granules
  • Soda (baking)
  • Baking soda and powder
  • Cinnamon powder
  • Ginger powder
  • Salt
  • Eggs
  • Oil from Vegetables
  • Carrots, shredded
  • Raisins
  • Coconut Shredded
  • Pineapple, crushed
  • creme fraiche
  • Butter
  • Extract of Vanilla
  • Sugar in powdered form

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What makes this carrot cake stand out from the rest?

There are a few factors that make this carrot cake recipe the greatest of all time, and we’ll go over them right here so you know what you’re getting yourself into before making these delectable homemade cupcakes.

  • The ideal taste combination: I’m a firm believer that you can have it all. Some carrot cakes are laced with a warm cinnamon flavor. Other carrot cake recipes are fruitier and more tropical. So, how about this one? She is capable of doing both. With a healthy dose of cinnamon and ginger, these homemade carrot cake cupcakes have all the tropical tastes of coconut and pineapple. It’s not overpowering, and it adds a nice layer of richness to the cake’s taste.
  • This cake is very soft and fluffy due to the high sugar content. Because, let’s be honest, if you’re going to eat a cake, now isn’t the time to cut corners on the sugar. It’s worth it to have a bit extra if it means the most delicate crumb you’ve ever had.
  • Keeping the carrots moist: DO NOT squeeze the moisture out of the shredded carrots. Many recipes ask for removing extra moisture from your carrot cake, however this eliminates the cake’s moistness. Although carrots contain a lot of moisture, you want them in your cake to keep it as moist as possible!
  • It’s as simple as pie… or, um, cake: Seriously, it’s the simplest cake I’ve ever made. Combine the wet ingredients, fold in the dry components, and you’re done. There’s no need to cream butter or stir flour and milk back and forth; just mix everything together, distribute into cupcake liners, and you’ll have homemade cupcakes in no time.

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Advice on how to make the greatest carrot cake cupcakes

As I’ve previously said, these are the finest carrot cake cupcakes because 1) they’re quite simple to prepare and 2) they’re incredibly tasty. There are a few things you must do, though, to guarantee that these homemade carrot cake cupcakes taste like they came directly from the bakery.

  1. Make sure you’re using 100% pineapple juice with crushed pineapple: Not pineapple pieces, rings, or rings in heavy syrup. You’ll need crushed pineapple and you’ll need to drain it well before mixing it into the cake mixture. I normally remove the lid off the can and push it on the pineapples that are still inside. Squeeze it vigorously while flipping it over in a sink to drain the juices. Just be wary with the metal lid’s sharp edge!
  2. Freshly shredded carrots are required: I understand that chopping carrots may be a pain. I’ve been known to come dangerously near to the grater with my finger tips, so believe me when I say I despise grinding carrots. When it comes to making homemade carrot cake cupcakes, though, it is a necessity.
  3. Your eggs must be at room temperature in order for your carrot cake to bake evenly in the oven and turn out to be the finest ever, as I’ve previously said. Place your eggs in a basin with boiling water and let them rest for 5 minutes to bring them to room temperature quickly. It’s that simple!
  4. Allow the cupcakes to cool fully before frosting them with cream cheese frosting. If you glaze the cake when it is still warm, the icing will run all over the place (which would be a crying shame). I know it’s difficult to wait, but you’ve GOT to.

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I can’t wait for you to try these carrot cake cupcakes as well! I’m certain that you’ll like this dish as much as I do.

Good luck with your baking!

XXX

Print

These ultra-moist carrot cake cupcakes are topped with a lovely cream cheese frosting that will have everyone licking their fingers. What’s the greatest part? These carrot cake cupcakes are made in just one dish!

  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • Time to prepare: 20 minutes
  • 30 minutes in total
  • 1 batch yields 24 cupcakes.
  • Dessert is a category of food.
  • Baked method
  • American cuisine
  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • Time to prepare: 20 minutes
  • 30 minutes in total
  • 1 batch yields 24 cupcakes.
  • Dessert is a category of food.
  • Baked method
  • American cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • Time to prepare: 20 minutes
  • 30 minutes in total
  • 1 batch yields 24 cupcakes.
  • Dessert is a category of food.
  • Baked method
  • American cuisine

Ingredients

  • 2 cups flour (all-purpose)
  • 1 1/2 cups sugar (granulated)
  • 1 1/2 teaspoons bicarbonate of soda
  • 2 tablespoons powdered baking soda
  • 2 tablespoons cinnamon powder
  • 1 teaspoon ginger powder
  • 1 teaspoon kosher salt
  • 4 room temperature eggs
  • a quarter cup of vegetable oil
  • 2 cups carrots, shredded
  • Optional: 1/2 cup raisins
  • Optional: 2/3 cup sweetened shredded coconut
  • 15 ounces pineapple, smashed and drained

in order to make the cream cheese frosting

  • room temperature 1/2 cup unsalted butter
  • 5 ounces softened cream cheese
  • 1 teaspoon extract de vanille
  • a half teaspoon of salt
  • 2 and a half cups powdered sugar

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit and prepare 24 muffin cups with cupcake liners. Lightly coat the top of the muffin tray with cooking spray. The cupcake tops will not cling to the pan if you do this.
  2. Combine all of the dry ingredients in a large mixing basin (flour, sugar, baking soda, baking powder, spices, and salt). Toss everything together with a whisk.
  3. Toss the eggs, vegetable oil, carrots, raisins, coconut, and crushed pineapple into a well in the middle of the dry ingredients. Whisk everything together until there are no flour streaks left and the batter is well combined.
  4. Scoop the batter into the cupcake liners using a 1/3 cup measurer. Cook for 20–23 minutes, or until a toothpick inserted in the center comes out largely clean. Before icing the cupcakes, let them cool fully.
  5. Make the icing while the cupcakes are cooling. Combine all of the frosting ingredients in a stand mixer fitted with the paddle attachment on low speed, gradually rising to high. Scrape down the sides of the basin and continue to beat for another 2 minutes, or until light and fluffy. Fill a pastry bag with the frosting and the preferred decorating tip.
  6. Once the cupcakes have cooled fully, apply the cream cheese frosting. Keep refrigerated for up to 7 days. Enjoy!

Keywords: carrot cake cupcakes, carrot cake cupcakes prepared at home

 

The “carrot cake muffins with cream cheese filling” are a sweet and moist carrot cake cupcake that is topped with cream cheese frosting.

Frequently Asked Questions

Why is my carrot cake too moist?

A: Carrots are a vegetable with high water content. When baking, they release moisture into the air which can cause cakes to become too moist.

What is the difference between patty cakes and cupcakes?

A: The answer to this question is not available at the moment.

Is Carrot Cake supposed to be moist?

 

Related Tags

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