Carrot Cupcakes

272 Ratings
  • 5 117
  • 4 74
  • 3 50
  • 2 22
  • 1 8

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

Everyday Food, January/February 2008

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
Makes 12 cupcakes
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Ingredients

For the Cupcakes:
For the Frosting:

Directions

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

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

  • 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.

  • 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.

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Reviews (17)

272 Ratings
  • 5 117
  • 4 74
  • 3 50
  • 2 22
  • 1 8
Martha Stewart Member
08/16/2017
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.
Martha Stewart Member
01/27/2016
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.)
Martha Stewart Member
11/11/2015
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.
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Martha Stewart Member
07/27/2015
Anyone know how long these cupcakes would keep unfrosted? Thanks
Martha Stewart Member
02/26/2014
@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!!!)
Martha Stewart Member
11/18/2012
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.
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Martha Stewart Member
08/24/2012
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!
Martha Stewart Member
10/24/2011
These cupcakes are absolutely delicious! One of the best Ive made so far...
Martha Stewart Member
08/31/2011
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!
Martha Stewart Member
03/20/2011
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
Martha Stewart Member
07/01/2010
Cupcakes were 'excellante'! The recipe was so good and so easy to make. We added only 3/4 cup sugar for the frosting and it was just nice. Oh, note that nutmegs have to be cracked open before use!
Martha Stewart Member
03/05/2009
Seriously the best carrot cupcakes I've ever had! I had to use a half cup of white sugar as I didn't have enough brown and I put slightly less vanilla in the frosting so I could really taste the 'creamcheesiness".... but I would seriously make these over and over again! :)
Martha Stewart Member
01/28/2009
Just made these! Yum! I ended up getting 16 Cup Cakes... they were a bit small but I'm not complaining :) The Frosting didn't come out like I thought it would but was still very good. I'll be making these again for Superbowl Sunday. SO Easy!
Martha Stewart Member
08/28/2008
Easy and delicious. I substituted 3 mashed bananas for 1 cup of butter, used 3/4 cup of sucanat instead of 1 c. of sugar, and made it with whole wheat pastry flour. They were FANTASTIC!
Martha Stewart Member
05/30/2008
These are FANTASTIC and so easy. I too substituted the vanilla lo-fat yogurt as that was all that I had on had. I also omitted the orange zest from the frosting -- thought it took away from the great carrot flavor. Another winner from Everyday Food and I thought you couldn't beat the banana cupcakes!
Martha Stewart Member
04/15/2008
These cupcakes are fabulous. And so easy! If you sprinkle granulated sugar over the unbaked cupcakes, you get nice, crunchy tops. Without the frosting, these cupcakes make great breakfast treats!
Martha Stewart Member
01/26/2008
Great recipe! That was first carrot cupcakes I made and they turned out awesome! I just added vanilla low fat yogurt and skip the frosting. Here is the result: http://lewicka.eu/id/376847/
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