If you’re craving a sweet, moist, and spiced dessert, these easiest carrot cake cupcakes are perfect. They’re simple to whip up and ideal for any occasion—plus, they’re family-friendly and kid-approved!
Table of Contents
Easiest Carrot Cake Cupcakes Recipe
Ingredients for Carrot Cake Cupcakes
- 120g brown sugar
- 120g sunflower oil
- 120g self-raising flour
- 2 eggs
- 2 carrots, grated
- 70g dried fruit
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon mixed spice
Optional Frosting Ingredients
- 200g soft cream cheese
- 50g butter, at room temperature
- 85g icing sugar
How to Make Easiest Carrot Cake Cupcakes
Preparing the Batter
Start by preheating your oven to 180°C (160°C for fan ovens). Grate the carrots and set them aside. In a large bowl, combine the sunflower oil, brown sugar, and eggs. Stir in the grated carrots and dried fruit, and mix until well combined.
Next, sift together the self-raising flour, baking powder, cinnamon, and mixed spice. Gently fold this mixture into the wet ingredients until just combined. The batter should be thick and inviting, with flecks of orange from the carrots.
Baking the Cupcakes
Divide the rich batter into cupcake cases, filling each about two-thirds full. Bake for approximately 25 minutes, or until a skewer inserted into the center comes out clean. The aroma of spices and sweet carrots will fill your kitchen, making it hard to wait!
Cooling and Frosting Options
After baking, allow the cupcakes to rest in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. For the frosting, beat the butter and icing sugar until creamy. Mix in the soft cream cheese until well combined. You can also opt for store-bought frosting or enjoy the cupcakes plain—they’re delicious either way!
Tips for Perfect Carrot Cake Cupcakes
Choosing the Right Carrots
For the best flavor and texture, select fresh, firm carrots. Grate them finely to incorporate the sweet flavor throughout the cupcakes, ensuring every bite is moist and flavorful.
Storing Leftover Cupcakes
If you have any leftovers, store the cupcakes in an airtight container. They can last for up to three days at room temperature, or you can refrigerate them for longer freshness. Just remember to frost them just before serving to maintain that creamy texture!
FAQs
How do I make the creamy frosting?
To make the creamy frosting, beat 50g of softened butter and 85g of icing sugar until creamy. Then add 200g of soft cream cheese and mix until well combined.
Can I use different frosting flavors?
Absolutely! You can use any frosting flavor you like, such as vanilla or chocolate, or even a store-bought option for convenience.
What is the best way to bake these cupcakes?
Ensure your oven is preheated and fill the cupcake cases about two-thirds full. This helps them rise perfectly and bake evenly.
Are these cupcakes suitable for a small batch?
Yes, this recipe yields 8 to 10 cupcakes, making it perfect for a small batch treat!
How long do these cupcakes last?
These cupcakes can last up to three days at room temperature in an airtight container or a bit longer in the fridge without losing flavor.
Related Recipes to try
Conclusion
These easiest carrot cake cupcakes are a fantastic treat that will surely delight your family and friends. For more inspiration, check out our Pinterest page for additional ideas and recipes. Enjoy baking, and embrace the warm flavors of this timeless classic!
Easiest Carrot Cake Cupcakes: Deliciously Simple Treats
Equipment
- oven
- grater
- mixing bowl
- cupcake cases
- skewer
- wire rack
- Electric mixer
Ingredients
- 120 g brown sugar
- 120 g sunflower oil
- 120 g self-raising flour
- 2 eggs
- 2 carrots, grated
- 70 g dried fruit
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon mixed spice
- 200 g soft cream cheese Optional frosting ingredient.
- 50 g butter, at room temperature Optional frosting ingredient.
- 85 g icing sugar Optional frosting ingredient.
Instructions
- Preheat the oven to 180°C (160°C for fan ovens).
- Grate the carrots.
- In a large bowl, combine the oil, brown sugar, and eggs.
- Stir in the grated carrots and dried fruit.
- Sift together the self-raising flour, baking powder, cinnamon, and mixed spice, then gently fold into the mixture.
- Divide the batter into cupcake cases, filling each about two-thirds full.
- Bake for approximately 25 minutes, or until a skewer inserted comes out clean.
- Let the cupcakes rest in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- For frosting, beat the butter and icing sugar until creamy, then mix in the cream cheese until well combined.