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Nothing beats a warm, spiced carrot cake cupcake straight from the oven—soft, moist, and packed with real shredded carrot. This recipe is my go-to for easy, crowd-pleasing treats with a fluffy crumb and perfectly balanced sweetness. Whether you’re new to baking or want a dependable favorite, these cupcakes deliver bakery-style results every time. Pro tip: For ultra-moist cupcakes, don’t overbake—take them out when a skewer comes out with just a few moist crumbs.

Why This Recipe Works

Carrot cake cupcakes rely on the moisture from shredded carrots and the emulsifying power of oil, not butter, to stay tender and moist for days. The blend of cinnamon, nutmeg, and a touch of ginger gives a warm spice without overpowering, and the eggs and baking powder provide just enough lift for a delicate rise without tunneling. Using room-temperature eggs ensures even mixing and better crumb structure, while the acidity from buttermilk (or yogurt) activates the leavening for a soft, open texture. The combination of brown sugar and granulated sugar delivers both moisture and caramelized sweetness.

Ingredients (Makes 12 Cupcakes)

• All-purpose flour — 150 g (1¼ cups) — provides structure
• Baking powder — 5 g (1 tsp) — for lift
• Baking soda — 2 g (½ tsp) — balances acidity
• Ground cinnamon — 2 g (1 tsp) — warmth and flavor
• Ground nutmeg — 1 g (½ tsp) — aromatic spice
• Salt — 2 g (¼ tsp) — enhances flavor
• Eggs — 2 large (about 100 g) — binds and adds moisture
• Granulated sugar — 100 g (½ cup) — sweetness and texture
• Brown sugar — 100 g (½ cup, packed) — moisture and caramel notes
• Vegetable oil — 120 ml (½ cup) — keeps cupcakes tender and moist
• Buttermilk (or yogurt) — 60 ml (¼ cup) — adds acidity and moisture
• Vanilla extract — 5 ml (1 tsp) — flavor enhancer
• Carrots, finely shredded — 150 g (1½ cups) — moisture and texture

Equipment

• 12-cup muffin tin
• Muffin liners
• Hand mixer or whisk
• Kitchen scale (metric)
• Sieve
• Spatula
• Oven (preheated to 180°C/350°F)

Step-by-Step Instructions

Step 1: Prep and Preheat

Preheat oven to 180°C (350°F). Line muffin tin with paper liners. Lightly grease if needed.

Step 2: Dry Ingredients

In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

Step 3: Wet Ingredients

In a large bowl, beat eggs until smooth. Add both sugars and beat until well combined (1–2 minutes). Pour in oil, buttermilk, and vanilla, mixing until smooth.

Step 4: Combine

Gently fold dry ingredients into wet until just combined. Add shredded carrots and mix lightly. Visual cue: Batter should be thick but pourable, with no dry streaks.

Step 5: Fill and Bake

Divide batter evenly among liners (about ¾ full). Bake for 18–22 minutes. Visual cue: Cupcakes are done when a skewer inserted into the center comes out with a few moist crumbs.

Step 6: Cool

Let cupcakes cool in tin for 5 minutes, then transfer to a wire rack. Frost when completely cool.

Troubleshooting

• Cupcakes sink after baking: Underbaked or too much leavening. Bake to 96–98°C internal temp and use exact leavening amounts.
• Dry cupcakes: Overbaking or too much flour. Stick to weights and check for doneness at the minimum time.
• Gummy crumb: Overmixing or wet carrots. Fold gently and pat carrots dry if needed.
• Cracked tops: Oven too hot or overfilling cups. Reduce oven temp by 10°C if tops crack.
• Not enough spice: Adjust spices to taste, but don’t exceed 2 tsp total to avoid bitterness.

Substitutions and Variations

• Egg-free: Replace eggs with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, set for 5 minutes).
• Dairy-free: Use plant-based yogurt or unsweetened applesauce instead of buttermilk.
• Gluten-free: Substitute all-purpose flour with a 1:1 gluten-free blend (add 1 tsp xanthan gum).
• Oil-free: Replace oil with unsweetened applesauce (may yield a denser cupcake).
• Spice swaps: Try cardamom, cloves, or allspice for a unique twist.

Scaling Table

Storage and Make-Ahead

• Counter: Store in an airtight container for up to 3 days.
• Fridge: Up to 5 days; bring to room temp before serving.
• Freezer: Freeze unfrosted cupcakes for up to 3 months. Thaw overnight and frost as needed. Avoid freezing frosted cupcakes—frosting can separate.

Serving Suggestions

Pair with cream cheese frosting for classic flavor, or add a swirl of cinnamon buttercream. These cupcakes pair well with coffee or a scoop of vanilla ice cream. For a lighter option, dust with powdered sugar.

FAQs

• Can I use all butter instead of oil? Butter works, but cupcakes will be less moist and may dry out faster.
• How to prevent sinking? Bake to the recommended internal temperature and don’t open the oven early.
• Can I double the recipe? Yes, but don’t fill cups more than ¾ full.
• Best sugar type? Brown sugar adds moisture; white sugar lightens texture.
• Can I bake in an air fryer? Yes—reduce time to 12–15 minutes at 160°C (320°F).

Notes from My Kitchen

• Batch 1: Used whole wheat flour—cupcakes were dense. Switched to all-purpose.
• Batch 2: Tried adding raisins—nice flavor, but reduce carrots by 20g to avoid sogginess.
• Final: All-purpose flour, exact oil and sugar ratios, and proper cooling time yield the best texture and rise.

Nutrition and Disclaimer

Approximate per cupcake (without frosting): 230 kcal, 8g fat, 35g carbs, 3g protein.
Values are estimates; adjust for brands and portion size. Follow food-safety best practices.

Final Thoughts

These carrot cake cupcakes are a home baker’s secret for soft, moist, and flavorful treats every time. With precise measurements, real testing notes, and clear troubleshooting, you’ll achieve bakery-quality results—no matter your skill level. Share your results and tag me, Sarah at Bake My Sweet!

Carrot Cake Cupcakes: Moist, Spiced, and Foolproof

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

230

kcal

Total time

35

minutes

Moist, tender carrot cake cupcakes bursting with warm spices and fresh shredded carrot. These cupcakes use oil for a soft crumb and buttermilk for tang and lift. Frost with classic cream cheese frosting for an irresistible treat perfect for any occasion. This recipe is beginner-friendly, tested repeatedly for perfect texture and flavor.

Ingredients

• All-purpose flour — 150 g (1¼ cups) — structure

• Baking powder — 5 g (1 tsp) — leavening

• Baking soda — 2 g (½ tsp) — acid leavening balance

• Ground cinnamon — 2 g (1 tsp) — warm spice

• Ground nutmeg — 1 g (½ tsp) — aromatic touch

• Salt — 2 g (¼ tsp) — flavor enhancer

• Eggs — 2 large (approx. 100 g), room temperature — binder, moisture

• Brown sugar — 100 g (½ cup packed) — moisture and caramel flavor

• Vegetable oil — 120 ml (½ cup) — keeps crumb tender

• Buttermilk (or yogurt) — 60 ml (¼ cup) — acidity and moistness

• Vanilla extract — 5 ml (1 tsp) — flavor booster

• Vanilla extract — 5 ml (1 tsp) — flavor booster

Directions

• Preheat oven to 180°C (350°F). Line muffin tin with paper liners.
• Whisk dry ingredients: In a bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
• Mix wet ingredients: Beat eggs, granulated sugar, and brown sugar until combined and slightly fluffy. Add oil, buttermilk, and vanilla; mix till smooth.
• Combine: Add dry ingredients to wet and fold until just combined. Gently fold in shredded carrots. Batter should be thick yet pourable.
• Fill liners: Spoon batter into liners, filling each about ¾ full.
• Bake for 18–22 minutes or until a toothpick inserted comes out with a few moist crumbs.
• Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to wire rack to cool completely before frosting.

Notes

• Troubleshooting Tips
  Cupcakes sink: Check baking time/temp, don’t open oven early, use exact leavening.
  Dry crumb: Avoid overbaking, measure flour precisely.
  Gummy texture: Don’t overmix batter or add excess moisture.
  Cracked tops: Lower oven temperature by 10°C if recurring.
  
• Storage
  Counter: Store unfrosted in airtight container for 3 days.
  Fridge: Up to 5 days, bring to room temperature before serving.
  Freezer: Freeze unfrosted for 3 months; thaw overnight and frost after.
  
• Substitutions and Variations
  Egg-free: Use 2 flax eggs (2 tbsp ground flax + 6 tbsp water).
  Dairy-free: Substitute dairy with plant-based yogurt or applesauce.
  Gluten-free: Use 1:1 gluten-free flour blend + 1 tsp xanthan gum.
  Flavor swaps: Add orange zest, swap spices for cardamom or allspice.