Easy Carrot Cake Cupcakes Recipe

TL;DR

John Kanell makes moist carrot cake cupcakes with cream cheese frosting, emphasizing fresh-shredded carrots, warming spices, and oil-based batter for tenderness.

Key Points

• 1.Fresh-shredded carrots are essential for moisture. Use 2 cups (225g) shredded by hand — pre-packaged carrots have less moisture, reducing the melt-in-your-mouth texture that defines the cupcake.
• 2.Dry ingredients combine flour, leaveners, and warming spices. The recipe uses 1¼ cups (150g) all-purpose flour, 1 tsp each baking powder and baking soda, plus ¼ tsp each cinnamon, ginger, and nutmeg.
• 3.Oil-based batter uses two sugars for depth and moisture. Half a cup granulated sugar, ⅓ cup brown sugar, ¾ cup vegetable oil, and two eggs combine to create a tender crumb; walnuts or pecans add crunch.
• 4.Cream cheese frosting requires softened dairy and 6 cups powdered sugar. Beat 8oz cream cheese and ½ cup butter together, sift the sugar to avoid clogs in piping tips, then beat on medium until light and fluffy.
• 5.Frosted cupcakes must be refrigerated due to the dairy frosting. Oil in the cake (not butter) ensures they stay soft straight from the fridge; bake at 350°F for 17–20 minutes until centers spring back.