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These moist and fluffy carrot cupcakes are topped with homemade cream cheese frosting and walnuts. They are the easiest and most delicious cupcakes you’ll ever make!
I love all types of cupcakes but my all-time favorite are carrot cake cupcakes, banana cupcakes, and pumpkin cupcakes. As long as they’re soft and moist, I’m a fan!
Why You’ll Love This Recipe
- All you need is a bowl and a whisk. No electric mixer required!
- Perfect for Easter, birthdays, potlucks, and parties.
- The batter makes 12 perfect-sized cupcakes.
- Super delicious and full of flavor.
- Not overly sweet.
Ingredient Notes
- Carrots – Be sure to peel and grate them yourself. Store-bought pre-shredded carrots are super dry and won’t add the required moisture.
- Oil – Vegetable or canola oil works.
- Sour Cream – Adds moisture, but you won’t actually taste it.
- Cinnamon – Adds so much flavor, it’s a must!
- Walnuts – I garnish the cupcakes with chopped walnuts but feel free to add some to the batter.
- Brown Sugar – Make sure it’s soft and fresh.
- Eggs – At room temperature.
Step-By-Step Instructions
- Preheat your oven to 350 degrees F. and line a muffin tin with cupcake liners.
- In a large bowl, combine the flour, cinnamon, salt, baking powder, and baking soda. Set it aside.
- Add the brown sugar, granulated sugar, eggs, carrots, oil, vanilla extract, and sour cream to a large bowl, and mix well.
- Add the flour mixture to the egg mixture and mix until well combined but don’t overmix.
- Divide the batter evenly into your prepared muffin tin and bake for 22 minutes, or until a toothpick inserted in the center comes out clean or with fine crumbs. The cupcakes won’t rise much.
- Allow the cupcakes to cool completely before frosting. Garnish with chopped walnuts if desired, and enjoy!
Top Tips For The Perfect Carrot Cake Cupcakes
- Make sure to measure your flour correctly. Adding too much flour can cause dry cupcakes.
- Enjoy these delicious treats at room temperature.
- Don’t overmix the batter or overbake the cupcakes.
- Make sure the sour cream and eggs are at room temperature so the cupcakes bake evenly.
- You can add 1/4 cup raisins or any of your favorite dried fruits to the batter.
- Don’t have walnuts on hand? Garnish the cupcakes with a sprinkling of ground cinnamon or carrot candies.
Storage
Place any leftover carrot cake cupcakes in an air-tight container and store them at room temperature for up to 3 days. You can also refrigerate them for up to 5 days.
More Recipes You’ll Enjoy
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Carrot Cake Cupcakes
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 cup sour cream , room temperature
- 2 eggs, room temperature
- 3/4 cups vegetable oil
- 1 1/2 cups shredded carrots , about 3 large carrots or 4 small carrots.
- 2 tsp vanilla extract
- 1/2 cup walnuts , optional
- cream cheese frosting
Instructions
- Preheat your oven to 350 degrees F. and line a muffin tin with cupcake liners.
- In a large bowl, combine the flour, cinnamon, salt, baking powder, and baking soda. Set it aside.
- Add the brown sugar, granulated sugar, eggs, carrots, oil, vanilla extract, and sour cream to a large bowl and mix well.
- Add the flour mixture to the egg mixture and mix until well combined but don't overmix.
- Divide the batter evenly into your prepared muffin tin and bake for 22 minutes or until a toothpick inserted in the center comes out clean or with fine crumbs. The cupcakes won't rise much.
- Allow the cupcakes to cool completely before frosting. Garnish with chopped walnuts, if desired, and enjoy!
Video
Notes
- Make sure to measure your flour correctly. Adding too much flour can result in dry cupcakes.
- Enjoy these at room temperature.
- Don’t overmix the batter or overbake the cupcakes.
- Make sure the sour cream and eggs are at room temperature so the cupcakes bake evenly.
- You can add 1/4 cup raisins or any of your favorite dried fruits to the batter
- Don’t have walnuts on hand? Garnish the cupcakes with a sprinkling of ground cinnamon or carrot candies.
Nutrition
Calories: 144kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 166mg | Potassium: 151mg | Fiber: 1g | Sugar: 10g | Vitamin A: 2744IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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