Moist Carrot Cupcakes with Cream Cheese Swirl
Moist, fluffy, and decorated with the cutest candy carrots, these cupcakes are a delightful way to celebrate any occasion—or maybe just your love for all things sweet! Carrot cake has long been a favorite, with its comforting spices and tender bites. Now, picture this classic dessert transformed into individual, perfectly portioned cupcakes that are not only easy to make but packed with flavor. You’ll find yourself reaching for these delectable treats time and again.
Table of Contents
I first discovered this fabulous recipe on a sunny afternoon, craving something sweet yet wholesome. With just a handful of ingredients, I whipped up these Moist Carrot Cupcakes with Cream Cheese Swirl. They turned out better than I had hoped, and the combination of aromatic spices and rich cream cheese frosting was an instant hit with my family. One bite and you’ll agree—there’s no competition against store-bought desserts; these homemade wonders will steal the show!
Why You’ll Love This Recipe
- Simple & Quick: This recipe takes just 30 minutes to prep, with easy steps to follow.
- Irresistible Flavor: Enjoy the warm, sweet notes of cinnamon and nutmeg, paired with creamy, tangy frosting.
- Eye-Catching Appeal: Adorned with charming carrot decorations, these cupcakes are as delightful to look at as they are to eat.
- Flexible Serving: Perfect for birthday parties, brunches, or as a sweet snack to brighten your day.
- Diet-Friendly Options: Easily adaptable for those who need gluten-free or dairy-free versions.
Ingredients You’ll Need
- 1 1/4 cup all-purpose flour: Provides the structure for the cupcakes. Make sure to measure accurately for the best texture.
- 1 teaspoon ground cinnamon: Adds warmth and depth, essential for the classic carrot cake flavor.
- 1/4 teaspoon nutmeg: A touch of nutmeg enhances the spices and adds a bit of sweetness.
- 3/4 teaspoon baking soda: Helps the cupcakes rise, keeping them soft and fluffy.
- 1/2 teaspoon baking powder: Works alongside the baking soda for that light texture.
- 1/4 teaspoon salt: A little salt balances the sweetness and enhances flavors.
- 1/2 cup oil: This keeps the cupcakes moist. Vegetable oil works best, but you can substitute with melted coconut oil.
- 3/4 cup white sugar: Granulated sugar gives sweetness and a light texture.
- 1/3 cup packed brown sugar: Brings moisture and a rich flavor that pairs perfectly with carrots.
- 2 large eggs: They bind the ingredients and help create a light, airy texture. Room temperature eggs work best.
- 1 teaspoon vanilla extract: Adds depth and a lovely aroma to the cupcakes.
- 1 1/2 cups finely grated carrots (about 200g): The star of the show! Be sure to use fresh carrots for the best flavor and moisture.
- 2 tablespoons milk: Just a splash to make the batter the right consistency.
- 3/4 cup unsalted butter, softened: This is key for the cream cheese frosting, giving it a rich, smooth texture.
- 4 ounces cream cheese, softened: Adds tangy flavor and pairs beautifully with the sweetness of the cupcakes.
- 3 1/2 – 4 cups powdered sugar: Determines the sweetness and thickness of your frosting—adjust to your liking!
- 1-2 tablespoons heavy cream: Helps achieve the perfect frosting consistency.
- 1/4 cup orange candy melts: For the cutest carrot decorations. You can find these at craft stores or online.
- 1/4 cup green candy melts: Adds the finishing touch to your candy carrot decorations.
How to Make Moist Carrot Cupcakes with Cream Cheese Swirl
Preheat: Set your oven to 350°F (175°C) and prepare your muffin pan by lining it with cupcake papers. This prevents sticking and makes cleanup a breeze.
Whisk Dry Ingredients: In a medium bowl, combine 1 1/4 cups all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Mix them well so the leaveners are evenly distributed.
Mix Wet Ingredients: In a large bowl, beat together 1/2 cup oil, 3/4 cup white sugar, 1/3 cup packed brown sugar, 2 large eggs, and 1 teaspoon vanilla extract until smooth and combined. Then, fold in 1 1/2 cups finely grated carrots.
Combine Mixtures: Gradually add the flour mixture to the wet ingredients with the mixer on low speed. Mix until just blended. Then pour in 2 tablespoons of milk, mixing gently until the batter is smooth.
Fill Muffin Tins: Spoon the batter into the lined muffin pan, filling each cup about 2/3 to 3/4 full. If your batter exceeds one muffin pan, that’s a-okay!
Bake: Place the muffin pan in the preheated oven and bake for 15-18 minutes. They are done when a toothpick inserted in the center comes out clean. Let them cool for a few minutes in the pan before transferring to a wire rack.
Beat Frosting Ingredients: In a mixing bowl, combine 3/4 cup softened unsalted butter and 4 ounces softened cream cheese. Beat until fully blended and fluffy.
Incorporate Sugar: Gradually add in 3 1/2 – 4 cups of powdered sugar, about 1/2 cup at a time, until you reach the desired sweetness. To improve the consistency, beat in 1-2 tablespoons of heavy cream.
Frost Cupcakes: Once the cupcakes are completely cool, use a knife or a piping bag fitted with a round tip (I used a #10) to frost each cupcake generously. Cream cheese frosting is a little thicker, so it holds its shape beautifully.
Melt Candy Coating: Line a cookie sheet with wax paper. In separate bowls, melt 1/4 cup orange candy melts and 1/4 cup green candy melts according to package instructions.
Decorate Carrots: Spoon the melted orange candy melts into a piping bag with a small round tip (like Wilton #4) and pipe little carrot shapes on the wax paper. Follow this up with tiny green triangle tops for the carrots.
Finish Up: Once the candy decorations are cooled and set, peel them off the wax paper and place one on each frosted cupcake. They not only look adorable but provide an extra treat too!
Storing & Reheating
Keep your Moist Carrot Cupcakes with Cream Cheese Swirl stored in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week, but allow them to sit at room temperature for about 30 minutes before serving to get the best flavor and texture. You can even freeze the cupcakes individually wrapped, lasting up to three months. Just make sure to thaw them in the fridge overnight before enjoying. They might lose a bit of the freshness, but a quick reheat in the microwave for about 10 seconds will do wonders!
Chef’s Helpful Tips
- Use freshly grated carrots for optimal moisture—packaged pre-grated ones tend to dry out and affect texture.
- The cream cheese and butter must be at room temperature for a smooth frosting that pipes easily.
- Overmixing the batter can lead to dense cupcakes, so mix just until combined.
- If you want a richer flavor, consider adding chopped walnuts or pecans to the batter.
- These cupcakes can be made ahead of time and frozen; just frost them after thawing for the best presentation.
There’s something magical about these cupcakes that goes beyond their delightful taste. With their soft, moist crumb and the creamy swirl of cream cheese frosting, they become the life of any gathering. And don’t forget, the bright candy decorations give each cupcake a playful touch, making them a feast for the eyes.
If you’re looking for a treat that captures the spirit of fun while still being comforting and satisfying, this recipe is your winning ticket! Enjoy the process of baking and don’t hesitate to make it your own by experimenting with flavors. Happy baking!
Recipe FAQs
Can I make these cupcakes gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Just ensure all other ingredients, including baking powder and sugar, are gluten-free.
What can I substitute for the cream cheese frosting?
If you’re not a fan of cream cheese, you could use buttercream frosting or a Swiss meringue frosting instead. Both options complement the cupcake well and provide a deliciously sweet topping.
How should I store leftover cupcakes?
Store your leftover cupcakes in an airtight container at room temperature if they’ll be eaten within 2-3 days. If you need longer storage, refrigerate them or freeze them for up to three months.
Can I make these cupcakes ahead of time?
Yes! The batter can be made a day in advance and stored in the refrigerator. Just let it come to room temperature before baking, or you can bake the cupcakes a day ahead, frost them, and keep them covered until you’re ready to serve.
PrintMore Desserts & Appetizers Recipes
- Leprechaun Snack Mix (Sweet & Salty St. Patrick’s Party Mix)
- Grinch Oreos
- Valentine’s Day Chocolate Strawberry Mini Cheesecakes
- Baileys Chocolate Truffles (No-Bake Irish Cream Treats)
- Baked Reuben Sliders with Thousand Island Glaze
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Moist Carrot Cupcakes with Cream Cheese Swirl
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Total Time: 2 hours 30 minutes
- Yield: 14 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
These Moist Carrot Cupcakes with Cream Cheese Swirl are a delightful treat! Juicy grated carrots blend beautifully with a rich cream cheese frosting, making them perfect for any occasion. Enjoy this homemade dessert that balances flavor and simplicity.
Ingredients
- 1 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup oil
- 3/4 cup white sugar
- 1/3 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
- 2 tablespoon milk
- 3/4 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 3 1/2 – 4 cups powdered sugar
- 1–2 tablespoon heavy cream
- 1/4 cup orange candy melts
- 1/4 cup green candy melts
Instructions
- Preheat the oven to 350F degrees and line a muffin pan with paper liners.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
- In a large bowl, beat together the oil, white sugar, brown sugar, eggs, and vanilla. Stir in the grated carrots.
- Gradually mix in the dry ingredients into the wet mixture, then add the milk until well combined.
- Spoon the batter into the lined muffin pan, filling each cup about 2/3 to 3/4 full. You may need to use more than one pan.
- Bake for 15-18 minutes or until a toothpick inserted comes out clean.
Notes
Make sure the cream cheese and butter are softened to room temperature for easier mixing.
You can adjust the sweetness of the cream cheese frosting by varying the amount of powdered sugar according to your taste.
For added flavor, consider adding chopped nuts or raisins into the batter.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
