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Carrot Cake Cupcakes Recipe ith Cinnamon Buttercream Frosting layed out in line one in front of the other

Carrot Cake Cupcakes with Cinnamon Buttercream Frosting

Print Recipe
These Soft, fluffy, and moist carrot cake cupcakes are just delicious and easy to make! Made completely from scratch with real grated carrots.
Course Desserts
Cuisine Tradicional
Keyword buttercream, carrot cake, carrot cake cupcakes, cinnamon buttercream, cinnamon frosting
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 24 cupcakes

Equipment

  • Hand or Stand Mixer
  • Blender
  • Whisks and spatulas

Ingredients

Carrot cake:

  • ½ cup of vegetable oil.
  • 4 eggs. at room temperature.
  • 3 medium carrots {grated}
  • 1 Cup White Sugar
  • 1 Cup Light Brown Sugar
  • 2 ½ cups of All- purpose flour
  • 1 tbsp of baking powder
  • 1 tsp of cinnamon.
  • 1 tsp Nutmeg
  • 1 tsp Vanilla Extract

Frosting

  • 1 cup of unsalted butter at room temperature.
  • 2 ½ cups of powdered sugar
  • 1 tsp of vanilla extract.
  • 1 tsp of cinnamon

Instructions

CARROT CAKE CUPCAKE BATTER

  • Preheat the oven to 180C (350F).
  • Prepare a muffin pan lined with cupcake liners.
  • Separate the egg whites from the yolk.
  • Mix in a blender wet ingredients – the oil, the finely grated carrot, and yolks, also both sugars.
  • In a large bowl beat the egg whites {with a whisk, electric mixer or a stand mixer} until hard peaks are formed.
  • Without stopping, bring speed to low speed and pour the carrot mixture slowly in and keep mixing very slowly.
  • Add the dry ingredients – flour with the baking powder, baking soda, a pinch of salt, nutmeg, and cinnamon.
  • Mix for about 2 minutes.
  • Incorporate the thicker grated carrot with a spatula.
  • It’s ready.
  • Now pour the batter evenly for 12 cupcakes and bake for 30-40 minutes, until it feels firm and springy when you press it in the center.
  • Cool in the tin for 5 minutes, and carefully take them out of the cupcake tin and place them on a wire rack.
  • Wait until they are completely cool to add the frosting or it will melt away.

CINNAMON BUTTERCREAM FROSTING

  • In a medium bowl, with a stand mixer and a whisk attachment, whip the butter for 5 minutes over medium-high speed.
  • Scrap the bowl at least one time during those 5 minutes.
  • Add the powdered sugar little by little on slow speed and add the cinnamon and the vanilla scraping the bowl once.
  • Whip it again at medium-high speed for 2 more minutes. The mixture should be light and fluffy.
  • Decorate the cupcakes with a piping bag as you like.
  • You can use fresh carrot sticks or chopped walnuts as a garnish.
  • Serve and enjoy!