Carrot Cake Cupcakes Recipe (2024)

In my double layer carrot cake, my recipe calls for well-drained crushed pineapple. Any ideas how to add this ingredient to these *right* sized carrot cakes. thank you!

At last a recipe that states how many grams of carrots, what size, and how to grate them! THANK YOU NEW YORK TIMES!!!

Do you think I could make one cake instead of cupcakes? Either round or loaf shaped?

Why not just make a full batch and freeze them (before frosting) for a quick treat at a later date? Just let thaw at room temp and make a small batch fresh cream cheese frosting or make it even easier and just spread on some softened cream cheese like a muffin. I hope you enjoy your treats!

I made these for myself on Mother’s Day. Over baked by a minute but fluffy beautiful icing made up for it. Only got 8 cupcakes, not 12. My granddaughter ate several. Thank you!

Do yourself a favour and brown the butter for the icing…you will not regret it.

Yes, I'd make it in a 9" round pan that's buttered and lined with parchment paper also buttered. check after 30 to 35 minutes

Definitely add raisins! And to give a pleasing tang to the frosting, moisten with 1 tbsp (or more, to taste) of fresh squeezed lemon juice, and skip the vanilla extract. Yum!!

I have frozen frosted cupcakes and they thaw beautifully.

came out lovely. very helpful to have the measurements in grams. Thank You. I reduced the cinnamon and added cardamon, and a dash of nutmeg to get them a warmer spicier taste and it was delicious.

I made these according to directions. I chose to only add pecans. And my icing only had 80g of confectioner sugar (was all I had) but I didn't even miss the rest, as it was plenty sweet. Had to bake for 22 minutes to get them done. Easy and delicious and like the recipe stated, very portable.

Most carrot cake recipes call for oil rather than butter which I personally don’t like, so I was happy to find this! I used about 2/3 of the amount of sugar suggested and the cupcakes came out plenty sweet. For the frosting, I just whipped together cream cheese and confectioner’s sugar, with a dash of cream. Lighter and more savoury than with butter, as well as easier.

These were very yummy. I made them for my grandson and topped them just with whipped cream cheese for him. Made them mini size. Lots of carrots. How can they be bad for you?

I loved these. For whatever reason they were better than carrot cake. Perfect balance of flavors. Super moist. And who doesn’t love cream cheese frosting.

Absolutely delicious crowd pleaser. I used half the sugar in the frosting and no one minded.

Halved the cinnamon. Since quite a few "dry" comments I used canola oil instead of butter. That is what I use in my carrot cake which is never dry. I used 3/4 of the oil to the butter measurement. Very moist. It needed 22-23 minutes. I also thought it could have been sweeter. I never grate carrots. I pulse them in the food processor. Also no problem freezing with the icing.

Can these be made gluten free??

Wondering how to make this recipe more open textured? My cupcakes were very dense when though I barely mixed.

Baked this per the recipe and it was great. Done after 18mi s and I got 16 cakes so maybe smaller cupcake papers? In any case this makes way too much frosting for my taste so probably with half he butter next time and see how that goes.

This recipe made a healthy 12 cupcakes and the ones that were larger did not cook all the way in the centre. Keep them to 3/4 full.

Adding the zest of 1 orange and 1 lemon will brighten the cream cheese frosting!

me and my mom made this together. it wasn’t hard. turns out you don’t need to use two bowls. just sprinkle the cinnamon and other dry things into the wet batter, then very gently stir in the flour after that. then carrots and raisins. it took longer in the oven, about 23 minutes. UPDATE: THEY CAME OUT OF THE OVEN!! we’re waiting for them to cool right now. we’re going to use vegan cream cheese frosting because mom can’t have milk. oh and we used olive oil in the cupcakes instead of butter.

Made these as directed and added walnuts and raisins. Very good but a bit on the dry side - not as moist as carrot cake I’ve made before. Others here noted that the cupcakes were moist, so perhaps I cooked too long but I took them out at 20 minutes and they were barely browned around the edges and knife just came out clean.

Very good but a bit dry. I followed directions and cooked 20 minutes til knife came out clean and cupcakes were just barely browned around the edges. Not sure what went wrong as others here bite moist cake.

I was surprised that this recipe recommends baking at 350 - I followed this but next time will go to my usual temp for muffins of at least 400, maybe even 425. They were delicious. NO ICING!!!

This is an excellent recipe. Baked in individual silicone muffin forms, the result was moist and tender with great structure. I did not use nuts, the only variant was orange zest added. The muffins/cupcakes were sweet enough without frosting for our taste, but I’ll certainly use this recipe again with nuts and frosting for another occasion.

I was nervous when I saw how thick the batter was, but these turned out wonderful! Made a couple minor substitutions—almond instead of vanilla extract and coconut oil for butter. Made about 30 moist, tasty mini cupcakes for a birthday party!

I loved this recipe! I added the optional 60 grams of chopped raw walnuts, roasted pecans and raisins (20/20/20) The texture was fantastic. I added some ground ginger and nutmeg.For the frosting I used about a tablespoon of bird dog rum that added an amazing flavor instead of the vanilla. I browned butter just until it was light brown, turned off the heat and then added the rum. Rave reviews all around

I've never cared for carrot cake because it's often too dense, too wet, and far too sweet. These cupcakes are light, fluffy, and just sweet enough. I did substitute dried cranberries for the raisins, had to bake them for 25 minutes, and simplified the icing to a mixture of cream cheese, lemon juice, and powdered sugar, but the recipe is definitely a keeper!