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Carrot Cake Cupcakes with Cream Cheese Frosting

Recipe Summary

Yield: Makes 24

Ingredients

Ingredient Checklist

1 pound medium carrots, peeled and finely grated

3 large eggs, room temperature

2 cups sugar

1 1/2 cups vegetable oil

1/3 cup buttermilk

1 vanilla bean, split and scraped, pod reserved for another use (or 1 1/2 teaspoons pure vanilla extract)

1/2 cup golden raisins (optional)

1 cup walnuts or pecans, toasted and finely chopped (optional)

3 cups unbleached all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/8 teaspoon ground cloves

Cream Cheese Frosting for Classic Cupcakes

Sweetened shredded coconut, toasted, for decorating

How to toast nuts

Preheat oven to 350 degrees. Spread nuts evenly on a rimmed baking sheet; toast, stirring occasionally, until fragrant, 8 to 10 minutes (watch carefully to prevent burning). Transfer sheet to a wire rack; let nuts cool completely.

      Cook's Notes

How to Toast NutsPreheat oven to 350 degrees. Spread nuts evenly on a rimmed baking sheet; toast, stirring occasionally, until fragrant, 8 to 10 minutes (watch carefully to prevent burning). Transfer sheet to a wire rack; let nuts cool completely.How to Toast CoconutPreheat oven to 350 degrees. Spread coconut evenly on rimmed baking sheets; toast, stirring occasionally, until starting to brown, about 10 minutes (or longer if darker color is desired). Transfer sheet to a wire rack; let coconut cool completely.

      Variations

Golden raisins give these cupcakes added texture, but you can omit them if desired. You can also add nuts; toast them as directed, and then finely chop them before stirring into batter.

Gallery

Carrot Cake Cupcakes with Cream Cheese Frosting

Recipe Summary

Yield: Makes 24

Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake Cupcakes with Cream Cheese Frosting

Recipe Summary

Yield: Makes 24

Recipe Summary

Yield: Makes 24

Yield: Makes 24

Makes 24

Ingredients

Ingredients

  • 1 pound medium carrots, peeled and finely grated

  • 3 large eggs, room temperature

  • 2 cups sugar

  • 1 1/2 cups vegetable oil

  • 1/3 cup buttermilk

  • 1 vanilla bean, split and scraped, pod reserved for another use (or 1 1/2 teaspoons pure vanilla extract)

  • 1/2 cup golden raisins (optional)

  • 1 cup walnuts or pecans, toasted and finely chopped (optional)

  • 3 cups unbleached all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon kosher salt

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground ginger

  • 1/8 teaspoon ground cloves

  • Cream Cheese Frosting for Classic Cupcakes

  • Sweetened shredded coconut, toasted, for decorating

  • Preheat oven to 350 degrees. Spread nuts evenly on a rimmed baking sheet; toast, stirring occasionally, until fragrant, 8 to 10 minutes (watch carefully to prevent burning). Transfer sheet to a wire rack; let nuts cool completely.

Directions

Preheat oven to 325 degrees. Line 2 standard muffin tins with paper liners. In a bowl, whisk together carrots, eggs, sugar, oil, buttermilk, vanilla seeds, and raisins and nuts if desired. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Stir flour mixture into carrot mixture until well combined.

Divide batter among muffin cups, filling each 3/4 full. Bake, rotating tins halfway through, until testers inserted into centers come out clean, 23 to 28 minutes. Let cool in tins on wire racks, 10 minutes. Turn out cupcakes onto wire racks, and let cool completely. Unfrosted cupcakes can be stored overnight at room temperature, or frozen for up to 2 months in airtight containers.

Frost cupcakes with cream cheese frosting. Frosted cupcakes can be refrigerated for up to 3 days; bring to room temperature, and sprinkle with toasted coconut (press gently to adhere) before serving.

      Cook's Notes

How to Toast NutsPreheat oven to 350 degrees. Spread nuts evenly on a rimmed baking sheet; toast, stirring occasionally, until fragrant, 8 to 10 minutes (watch carefully to prevent burning). Transfer sheet to a wire rack; let nuts cool completely.How to Toast CoconutPreheat oven to 350 degrees. Spread coconut evenly on rimmed baking sheets; toast, stirring occasionally, until starting to brown, about 10 minutes (or longer if darker color is desired). Transfer sheet to a wire rack; let coconut cool completely.

      Variations

Golden raisins give these cupcakes added texture, but you can omit them if desired. You can also add nuts; toast them as directed, and then finely chop them before stirring into batter.

Cook’s Notes

How to Toast NutsPreheat oven to 350 degrees. Spread nuts evenly on a rimmed baking sheet; toast, stirring occasionally, until fragrant, 8 to 10 minutes (watch carefully to prevent burning). Transfer sheet to a wire rack; let nuts cool completely.How to Toast CoconutPreheat oven to 350 degrees. Spread coconut evenly on rimmed baking sheets; toast, stirring occasionally, until starting to brown, about 10 minutes (or longer if darker color is desired). Transfer sheet to a wire rack; let coconut cool completely.

Variations

Golden raisins give these cupcakes added texture, but you can omit them if desired. You can also add nuts; toast them as directed, and then finely chop them before stirring into batter.

Reviews (5)

Add Rating & Review

162 Ratings

5 star values:

                                  27

4 star values:

                                  39

3 star values:

                                  56

2 star values:

                                  32

1 star values:

                                  8

Reviews (5)

Add Rating & Review

162 Ratings

5 star values:

                                  27

4 star values:

                                  39

3 star values:

                                  56

2 star values:

                                  32

1 star values:

                                  8

Add Rating & Review

162 Ratings

5 star values:

                                  27

4 star values:

                                  39

3 star values:

                                  56

2 star values:

                                  32

1 star values:

                                  8

162 Ratings

5 star values:

                                  27

4 star values:

                                  39

3 star values:

                                  56

2 star values:

                                  32

1 star values:

                                  8

162 Ratings

5 star values:

                                  27

4 star values:

                                  39

3 star values:

                                  56

2 star values:

                                  32

1 star values:

                                  8
  • 5 star values:
  • 27
  • 4 star values:
  • 39
  • 3 star values:
  • 56
  • 2 star values:
  • 32
  • 1 star values:
  • 8

Martha Stewart Member

Rating: Unrated

10/24/2010

                These cupcakes turned out soooo DELICIOUS!
                
                only a few modifactions to the recipe posted (in my opinion)...
                a LITTLE more carrots. a LITTLE less vegetable oil and a LITTLE less butter in the icing. just a tad and everything will be peachy! :)

Martha Stewart Member

Rating: Unrated

08/09/2010

                could you just use this recipe to make a carrot cake?

Martha Stewart Member

Rating: Unrated

04/06/2010

                This recipe made about 26 cupcakes for me.  They tasted so very delicious, but were dripping with oil, literally.  The cupcake papers and even the pretty paper box I set them in were covered in oil.  Is 1 1/2 cups of vegetable oil just too much?  Also, the recipe for the cream cheese frosting is so wasteful.  I had more than 1/2 left over after heavily frosting the cupcakes.  The fondant bunny is so easy to make and adorable, but all was so overdone with sugar after the frosting-almost inedible!

Martha Stewart Member

Rating: Unrated

04/03/2010

                I'm wondering the same thing,I might have to go with another recipe.I'm making these for Easter,really need to know how many!

Martha Stewart Member

Rating: Unrated

04/02/2010

                How many cupcakes will this make?? I am going to find out tomorrow?

Martha Stewart Member

Rating: Unrated

10/24/2010

                These cupcakes turned out soooo DELICIOUS!
                
                only a few modifactions to the recipe posted (in my opinion)...
                a LITTLE more carrots. a LITTLE less vegetable oil and a LITTLE less butter in the icing. just a tad and everything will be peachy! :)

Rating: Unrated

Rating: Unrated

08/09/2010

                could you just use this recipe to make a carrot cake?

Rating: Unrated

04/06/2010

                This recipe made about 26 cupcakes for me.  They tasted so very delicious, but were dripping with oil, literally.  The cupcake papers and even the pretty paper box I set them in were covered in oil.  Is 1 1/2 cups of vegetable oil just too much?  Also, the recipe for the cream cheese frosting is so wasteful.  I had more than 1/2 left over after heavily frosting the cupcakes.  The fondant bunny is so easy to make and adorable, but all was so overdone with sugar after the frosting-almost inedible!

Rating: Unrated

04/03/2010

                I'm wondering the same thing,I might have to go with another recipe.I'm making these for Easter,really need to know how many!

Rating: Unrated

04/02/2010

                How many cupcakes will this make?? I am going to find out tomorrow?

All Reviews for Carrot Cake Cupcakes with Cream Cheese Frosting

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Carrot Cake Cupcakes with Cream Cheese Frosting

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest