Lover of Carrot Cake? Then you have to whip up my Carrot Cake Cupcakes, super easy, minimal time and absolutely delicious! Your new favorite cupcake recipe.

I love cupcakes, I think I have mentioned that before! I love that I get myself my own little hand held cake that I can control how many I eat and not a huge slice of cake.

Although, I really do like myself a huge slice of cake, but cupcakes are just fun and you can do so many things with them! I really need to post some more cupcakes on my site.

We make them a lot at home because everyone loves them and they never go to waste, so that is why I am sharing today with you my favorite Carrot Cake Cupcakes.

These are a simple cupcake recipe that only uses carrots, we do not include any raisins, nuts or pineapple in here. I know some are not huge fans of the extra add-ins so we leave them out.

You can absolutely add them into the recipe if you like, but for this recipe we are just keeping it clean and simple and just a basic carrot cake recipe.

The one thing that we do add to this recipe that you would never be able to tell is applesauce. We find it a great sweetener and binder so we use it a lot in baking, trust me you’ll love it, it makes it so moist.

Some of my other favorite cupcake recipes we have on our site include Chocolate Cupcakes, Lightly Spiced Double Chocolate Cupcakes and Pub Cupcakes.

WHY THIS RECIPE WORKS:

With pantry staple baking ingredients these are a breeze to whip up.
You can easily double this recipe to serve more.
You can adapt this to add in nuts or raisins and pineapple.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

All-purpose flour
Baking soda
Baking powder
Salt
Cinnamon
Nutmeg
Ginger
Cloves
Brown sugar
Granulated sugar
Eggs
Applesauce
Vanilla extract
Vegetable oil
Carrots
Coconut
Cutter
Cream cheese
Powdered sugar

HOW TO MAKE CARROT CAKE CUPCAKES, STEP BY STEP:

Preheat your oven to 350 degrees F.
Line a 12-serving cupcake tin with cupcake liners and set aside.
In a medium-sized bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
In a separate large mixing bowl, mix together the brown sugar, granulated sugar, and eggs until combined.
Mix in applesauce and vanilla extract.
Slowly pour in vegetable oil and mix until fully incorporated into the batter.
Add your dry ingredients and shredded carrots to the wet mixture. Stir until fully incorporated. Make sure not overmix!
Spoon batter into the prepared liners (filling about 3/4 the way full).
Bake for 15 minutes or until a toothpick comes out clean.
Allow to cool completely.
Meanwhile to make your frosting using a hand mixer, mix together the butter and cream cheese on medium-high speed until completely smooth.
Add in vanilla extract, salt, and cinnamon.
Gently pour powdered sugar into the bowl and beat until well blended and smooth
Frost your cupcakes. After frosting, sprinkle sweetened coconut on top!

WHY WE LOVE THESE:

See how easy it is to make these Carrot Cake Cupcakes? They are such a fun and simple recipe that we cannot get enough of, one of my top 5 favorite flavors.

Carrot Cake or Carrot Cake Cupcakes are one staple recipe that you should have in your recipe book at all times, it’s such a classic that you can’t not have it.

We grew up on these, everyone loves them and they can’t get enough. But my husband is the one who loves them the most.

With that guy all you have to say is Carrot Cake and his eyes perk up and he comes running, doesn’t matter what it is, bars, cookies, cake, cupcakes, he loves them all.

So I will admit that we make these more often then not, but switch them up a little bit with Carrot Cake as well to get a little variety in there.

Cupcakes I think are a really great recipe for beginning bakers out there, it’s easy to follow and there are so many different kinds that you can virtual make your favorite flavor.

But I’m more keen on these Carrot Cake Cupcakes then anything else, but I love cupcakes in general so I will pretty much take any kind that I can get!

HOW TO STORE:

These Carrot Cake Cupcakes can be stored in an airtight container and kept at room temperature for up to 2 days before frosting if you want to make ahead.

If you are frosting the same day you will need to store them in the refrigerator as they contain cream cheese frosting, again, store in an airtight container and they will keep for up to 1 week.

You can also freeze these, to do that bake and cool cupcakes according to directions (do not frost), then we like to individually wrap our cupcakes in plastic wrap and place in a freezer container where they will last up to 6 months.

To defrost, remove from freezer and place on counter top, then make your frosting and decorate.

TIPS AND TRICKS:

If you want to add pineapple, nuts or raisins to this you can, I suggest starting at 1/2 a cup each.
You can easily double this recipe to make more depending on how many people you are serving.
Traditionally Carrot Cake Cupcakes have cream cheese frosting, if you are not a cream cheese fan you can substitute with buttercream.
These can be frozen, see my tips above on how to do that.
The coconut is completely optional, we love coconut so we like to add some to the top for a little extra flavor and decoration.

If you’re looking for a fun, easy and tasty cupcake recipe then you need to make a batch of my Carrot Cake Cupcakes, they will be your new fave!

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If you’ve tried these CARROT CAKE CUPCAKES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!