Moist and Sweet Carrot Cupcakes
Homemade Baking Fun: Simple Oven-Baked Carrot Cupcake Recipe
A delightful and healthy treat for kids! Bake these wonderfully moist carrot cupcakes at home, featuring a lovely cinnamon aroma and a tender crumb. The combination of the fluffy cake and creamy cream cheese frosting is simply irresistible.
Cupcake Batter Ingredients- 80g finely grated carrot
- 100g sifted cake flour (or all-purpose flour)
- 80g vegetable oil (like grapeseed or canola oil)
- 1 room temperature egg
- 85g granulated sugar
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- A pinch of salt
Cream Cheese Frosting Ingredients- 80g room temperature cream cheese
- 80g sifted powdered sugar
- 40g room temperature unsalted butter
- A squeeze of fresh lemon juice (optional)
- 80g room temperature cream cheese
- 80g sifted powdered sugar
- 40g room temperature unsalted butter
- A squeeze of fresh lemon juice (optional)
Cooking Instructions
Step 1
[Making the Moist Carrot Cupcake Batter] In a large mixing bowl, crack the egg and add the granulated sugar. Whisk together until well combined and the sugar is mostly dissolved. Gradually pour in the vegetable oil while whisking until smoothly incorporated. Now, let’s add the dry ingredients. Sift the cake flour, baking soda, cinnamon, and salt directly into the wet ingredients. Gently fold them together with a spatula until just combined, being careful not to overmix. Overmixing can lead to tough cupcakes. 
Step 2
Add the finely grated carrot to the batter. Fold it in gently with the spatula until it’s evenly distributed throughout the mixture. Ensure the carrots are well incorporated for consistent flavor and moisture.
Step 3
Line a muffin tin with cupcake liners or fill silicone molds. Spoon the batter into the liners, filling each about two-thirds full to allow for rising. Place the filled muffin tin on a baking sheet. Bake in a preheated oven at 170°C (340°F) for approximately 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Step 4
[Creating the Creamy Cream Cheese Frosting] Let’s prepare the delicious frosting to top our cupcakes! In a clean bowl, combine the softened cream cheese and softened unsalted butter. Add a small squeeze of fresh lemon juice for a touch of brightness (this is optional but recommended). Beat them together until smooth and creamy. Gradually add the sifted powdered sugar, mixing until the frosting is light, fluffy, and well combined. Ensure there are no lumps for a smooth texture. 
Step 5
Once the carrot cupcakes have cooled completely, it’s time for frosting! Generously pipe or spread the cream cheese frosting onto each cupcake. For an extra touch of flavor and texture, you can sprinkle chopped nuts (like walnuts or pecans) or dried fruits (like raisins) on top. Enjoy your wonderfully homemade carrot cupcakes!
