Carrot Cake Cupcakes - Super Healthy Kids

Carrot Cake Cupcakes – Super Healthy Kids

4 minutes, 16 seconds Read

These Carrot Cake Cupcakes are moist, completely spiced, and candy sufficient to steadiness the tangy, fluffy cream cheese frosting. They’re all the things you need in a carrot cake in a wonderfully portioned cake.

Why We Love These Carrot Cake Cupcakes

I really like carrot cake. Moist, barely spicy, and tangy cream cheese stacked with custard. And since I received some greens within the combine, I can fortunately search out that second (or third..) serving to. However I’ve additionally had my justifiable share of overwhelming carrot cake. It is dry, tasteless, greasy, or stuffed with (sip) raisins.

Enter these Carrot Cake Cupcakes. After a little bit of testing and remodeling, we received a wonderfully gentle and fluffy cake that was moist however not dense and greasy, with plenty of scrumptious spice flavoring. And the cake, which is not overly candy, is completely balanced by the tangy, super-creamy cream cheese frosting. I neglected the nuts and raisins as a result of I am such a gullible. However you do. I promise, both method, these muffins might be top-of-the-line carrot cake experiences of your life.

one bite carrot cake cake

Substances for Carrot Cake Cupcakes


  • carrots
  • Fame
  • Sugar
  • Brown sugar
  • Eggs
  • Milk
  • vegetable oil
  • vanilla extract
  • Cinnamon
  • nutmeg
  • Ginger
  • Baking powder
  • Baking soda
  • Salt

Cream Cheese Frosting:

  • Cream cheese
  • Butter
  • Granulated sugar
  • vanilla extract
  • walnuts

Easy methods to Make Carrot Cake Cupcakes

  1. Mix dry substances in a big bowl.
  2. take off quickly collectively Whisk the egg, oil and vanilla extract in a separate bowl.
  3. add grated carrots and blend to mix.
  4. Add the flour combination Add to moist combination and blend till mixed.
  5. Pour the dough right into a greased or paper-covered mildew donut tin.
  6. Be cooked 25-Half-hour at 350 levels or till flippantly browned and absolutely cooked. Enable to chill fully earlier than frosting.
  7. Whisk softened cream cheese and butter inside medium bowl till it is creamy. Add the powdered sugar and vanilla. Beat till gentle and fluffy.
  8. walnut high if desired. Leisure!
process footage of how to make carrot cake cupcakes

Suggestions and Ideas

Can I exploit this recipe to make carrot cake?

Sure! Pour the dough right into a greased 9×13 baking tray. Bake for 40-45 minutes or till flippantly browned and a toothpick inserted within the middle comes out clear. You too can bake the dough on 2 spherical baking sheets for a layered cake.

Why are my carrot cake muffins dry?

It is a moist and really forgiving recipe! In case your muffins come out dry, be sure to do not overbake your muffins. Take away them from the oven as quickly as they harden.

How do you make glazed walnuts?

We high our cupcakes with maple glazed pecans – they make a scrumptious, straightforward and delightful presentation!

To make glazed walnuts, add 1 cup of walnuts to a nonstick skillet over medium low warmth. Toast the walnuts for 2-3 minutes or till flippantly browned. Add two tablespoons of maple syrup and a pinch of salt and blend properly to coat. Switch the walnuts to a bit of parchment paper and put aside to forestall sticking. Let it cool fully.

Top shot of carrot cake cupcakes
A carrot cake topped with a cream cheese cream swirl

Extra Scrumptious Cake Recipes:

carrot truffles

These Carrot Cake Cupcakes are moist, completely spiced, and candy sufficient to steadiness the tangy, fluffy cream cheese frosting. They’re all the things you need in a carrot cake in a wonderfully portioned cake.

preparation time10 minute

Cooking time20 minute

complete time30 minute

Course: Breakfast

Native delicacies: American

Portion: 24 cupcakes

calorie: 260calorie

Cream Cheese Frosting

  • 4 ounce Cream cheese
  • 1/4 glass butter
  • 1 1/2 glass granulated sugar
  • 1/2 tea spoon vanilla extract
  • 1/2 glass chopped walnuts non-compulsory


  • Preheat the oven to 350 levels. Place the cupcake molds in a muffin tin or grease every tin and dirt it with flour, shaking off extra flour.

  • In a big bowl, mix the flour, sugar, baking powder, salt, and cinnamon.

  • In a separate bowl, mix the oil, eggs and vanilla. Whisk till properly mixed. Stir the carrots till all the things is properly mixed.

  • Fold the moist substances into the dry substances and blend properly. Take it into the muffin mildew by spraying it with muffin molds or muffin mildew. Fill about 2/3 of the total path.

  • Bake for 25-Half-hour. The truffles are achieved when the tops come again when flippantly tapped, or when a toothpick comes out clear from the middle.

Cream Cheese Frosting

  • Cream the softened cream cheese and butter collectively. Add the powdered sugar and whisk till clean. Add the vanilla and whisk once more. Stir in chopped walnuts, if utilizing.

  • As soon as the cupcakes have cooled, unfold each with the frosting. Leisure!

calorie: 260calorie | carbohydrates: 28G | Protein: 3G | Oil: 16G | Saturated fats: 3G | Unsaturated fats: 4G | Monounsaturated fats: 8G | Trans fats: 0.1G | Ldl cholesterol: 41mg | Sodium: 233mg | Potassium: 114mg | Fiber: 2G | Sugar: 17G | Vitamin A: 2843indoor unit | C vitamin: onemg | Calcium: 45mg | Iron: onemg

Natalie Monson

I’m a registered dietitian, mom of 4, I like to eat and I’m a robust supporter of wholesome habits. Right here you may discover many scrumptious recipes full of fruit and veggies, suggestions for getting your children to eat higher and turn into intuitive eaters, and loads of assets to feed your loved ones.

Be taught extra about Natalie

#Carrot #Cake #Cupcakes #Tremendous #Wholesome #Youngsters

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