New This Month

Carrot Cupcakes

270

These carrot cupcakes will surely become a favorite in your baking repertoire.

  • Yield: Makes 12 cupcakes

Source: Everyday Food, January/February 2008

Ingredients

For the Cupcakes:

  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon grated nutmeg
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted
  • 1 cup packed light-brown sugar
  • 1 large egg
  • 2 tablespoons plain low-fat yogurt
  • 1/4 teaspoon pure vanilla extract
  • 1 1/2 cups grated carrots (from about 4 medium carrots)

For the Frosting:

  • 1 package (8 ounces) cream cheese, room temperature
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1 cup confectioners' sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1 teaspoon grated orange zest

Directions

  1. Preheat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners.

  2. In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.

  3. In another large bowl, whisk together melted butter, brown sugar, egg, yogurt, and vanilla. Stir in carrots. Gradually add dry ingredients to butter mixture mixing until well combined. Divide among muffin tin. Bake 25 to 30 minutes, rotating pan halfway through until a toothpick inserted in the center of a cupcake comes out clean.

  4. Remove from pan to a wire rack to cool completely before frosting. To frost: Using an electric mixer, beat cream cheese, butter, and confectioners' sugar until smooth; beat in vanilla and orange zest. Top each cupcake with 2 tablespoons of frosting and spread to cover.

Reviews Add a comment

  • hotshaik1453
    16 AUG, 2017
    The recipe turned out amazing! The only thing i did differently was using 1 1/2 tsp of cinnamon and 1/2 tsp of ginger and it turned out really flavourful and it was super moist.
    Reply
  • SophieL41448
    27 JAN, 2016
    I had 4 carrots leftover from my CSA basket and this was the perfect way to use them up. The batter was a little dense (so John's directions to stir the carrots in the liquid mixture was spot-on) but the cupcakes baked up cake-like and light, not "muffiny" at all. So easy, so delicious and no need for a mixer. (I left these unfrosted - don't know how long they last unfrosted because they were eaten up in two days.)
    Reply
  • MS12463412
    11 NOV, 2015
    I made this with sour cream which turns out great. Next time I want to have more carrots taste. I will try to use more carrots than today, 1 1/2cup.
    Reply
  • melsta
    27 JUL, 2015
    Anyone know how long these cupcakes would keep unfrosted? Thanks
    Reply
  • Boneyard Betty
    26 FEB, 2014
    @abitlovely-Having a Cuiniart should be the only "trick" you need to shredding carrots quickly! Do you have a shredding attachment? That's all you need. Love this recipe but the batter is way too dense for me. Easy fix! Alterations: Double batch, added 3/4 milk & 1/2 cup honey vanilla Greek yogurt (to thin the batter), added orange craisins along with shredded carrots, added 1/2tsp cayenne (amazing spicy flavor- highly suggested!!!)
    Reply
  • Nancy229
    18 NOV, 2012
    I made these cupcakes this weekend, and they were more like muffins than cupcakes. The texture was dense and heavy. I frosted them with the cream cheese frosting, and everyone liked them. I prefer a more light cake-like texture instead of the muffin texture.
    Reply
  • abitlovely
    24 AUG, 2012
    This recipe is delicious and easy to make although grating the carrots was really time consuming. Does anyone have any tricks for shredding carrots with a cuisinart? I added a little extra orange zest to lighten up the frosting a bit more. I don't have an electric beater and the frosting is so easy to just whip with a fork. This recipe is definitely a keeper!
    Reply
  • xWitchfire
    24 OCT, 2011
    These cupcakes are absolutely delicious! One of the best Ive made so far...
    Reply
  • Gina123AsM
    31 AUG, 2011
    I made these cupcakes for Easter and my daughters LOVED them! They are absolutely moist and delicious. I didn't change a thing in the recipe. Has anyone ever tried using this cupcakes recipe for a cake? The cupcakes came out so perfectly that I'd like to use it to make a carrot cake but am a bit skeptical. Please share your results and/or opinions! :)) Thanks in advance!
    Reply
  • safyrlady
    20 MAR, 2011
    in ref to annkhong, if you need to crack open the nutmeg, then you aren't using nutmeg. it sounds to me like you are using mace
    Reply