This spring season, recipes like carrot cake and lemon cake are all the rave right now. So today I am sharing some moist carrot cake cupcakes with you all. This is a recipe you do not want to miss. I’ve had my coworkers try these and literally fall in love!
These fluffy and moist carrot cake cupcakes are filled with cinnamon and nutmeg flavor and become moist through the additions of buttermilk, brown sugar and vegetable oil. Then they are topped with a creamy cream cheese frosting and finished with the added texture of chopped pecans. Am I making you drool yet? I am already, so let’s hop right into this recipe…
Equipment & Ingredients
To make these moist carrot cake cupcakes you will need these ingredients:
- Flour
- White Sugar
- Brown Sugar
- Baking Soda
- Baking Powder
- Salt
- Cinnamon
- Nutmeg
- Vegetable Oil
- Eggs
- Vanilla Extract
- Buttermilk
- Shredded Carrots
- Cream Cheese
- Powdered Sugar
- Pecans
As for the equipment, the list is much shorter! You will just need:
- Cupcake Liners
- Cupcake Pan
- Mixing Bowl
- Whisk
- Piping Bag
- Piping Tip
As I eat one of these moist carrot cake cupcakes while finishing up this blog, I have to reiterate that this just might be the dessert to make me fat! As I like to say everything is great in moderation, so when you make this dessert be sure to share with family and friends in a means to stop ourself from devouring the whole dozen! 😂
Let me know how these came out for you as well as any alterations or substitutions you may have made in the comments. Don’t forget to share these moist carrot cake cupcakes recipe with your family and friends!
Moist Carrot Cake Cupcakes
Course: DessertDifficulty: Easy12
servings15
minutes23
minutesIngredients
- Batter
1 1/4 cups all purpose flour
1/2 cup brown sugar
1/2 cup white granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1/4 cup buttermilk
1 1/2 cup shredded carrots
- Cream Cheese Frosting
3/4 cup unsalted butter. softened
1 8-ounce cream cheese, softened
5 cups powdered sugar
- Topping
Chopped Pecans
Directions
- In a mixing bowl, add all the dry ingredients of flour, sugar, brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg. Whisk together until combined.
- Then add in all the wet ingredients of vegetable oil, eggs, vanilla, and buttermilk. Whisk until the batter is smooth.
- Fold in the shredded carrots until thoroughly combined.
- Preheat the oven to 350 degrees Fahrenheit and prepare a cupcake pan with cupcake liners
- Use a large scooper to evenly place about 1/4 cup of batter into each liner.
- Bake in the oven for 23 minutes or until a toothpick inserted comes out clean.
- While the cupcakes are baking, make the cream cheese frosting.
- In a large mixing bowl add the softened butter and cream cheese. Use a hand mixer to blend together the two until smooth.
- Then add the powdered sugar about 2 cups at a time, blending in between each addition.
- Once the cake is done, let it cool completely before frosting.
- Transfer the frosting into a piping bag fitted with a large star metal piping tip.
- Frost a large swirl on top of each cupcake. Then take the chopped pecans and place them around the edges to create a beautiful garnish and added texture to the finished cupcakes!
- Serve and enjoy!
