Moist Carrot Cupcakes Recipe

Name: Moist Carrot Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsalted butter, melted and cooled (2 sticks); 1 3/4 cups granulated sugar; 1/4 cup dark brown sugar; 4 eggs; 2 1/2 cups all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 1/4 teaspoon ground nutmeg; 1 1/2 teaspoons baking powder; 3/4 teaspoon baking soda; 1 1/2 lbs carrots, peeled and grated on medium holes of box grater (about 3 1/2 cups); 1/2 cup raisins, chopped (optional); 1/2 cup unsalted butter, softened (1 stick); 2 cups confectioners' sugar; 8 ounces cream cheese, softened; 2 teaspoons vanilla extract

Servings: persons

1 cup unsalted butter, melted and cooled (2 sticks)
1 3/4 cups granulated sugar
1/4 cup dark brown sugar
4 eggs
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 lbs carrots, peeled and grated on medium holes of box grater (about 3 1/2 cups)
1/2 cup raisins, chopped (optional)
1/2 cup unsalted butter, softened (1 stick)
2 cups confectioners' sugar
8 ounces cream cheese, softened
2 teaspoons vanilla extract

1
CUPCAKES:
2
Heat oven to 350. Line 24 cups in muffin trays.
3
In large bowl, stir together butter, sugars and eggs until well blended.
4
Stir in flour, salt, cinnamon, nutmeg, baking powder, baking soda, carrots and raisins.
5
Spoon 1/4 c batter into each cupcake liner.
6
Bake at 350 for 25-27 minutes or until toothpick inserted in center comes out clean.
7
Cool cupcakes in pan on rack for 5 minutes, then remove and cool completely on wire rack.
8
FROSTING:
9
In a large bowl, beat butter and confectioners' sugar together on medium-high until blended.
10
Add cream cheese and vanilla and beat on medium-high until no lumps remain.
11
Divide frosting among cupcakes.

2078

kcal

Calories

Fat

281

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup unsalted butter, melted and cooled (2 sticks), 1 3/4 cups granulated sugar, 1/4 cup dark brown sugar, 4 eggs, and more.

Yes, Moist Carrot Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Moist Carrot Cupcakes

How did you like this recipe?

Frequently Asked Questions