Small Batch Carrot Cake Cupcakes

Carrot cake. It’s pretty much Spring’s equivalent of Fall’s Pumpkin Spiced Latte (PSL). And, we are all about embracing this new obsession in the C&C kitchen. If you haven’t seen or heard the words “carrot cake” yet this season, you must be living under a rock. I know the weather has been cold and rainy, but it’s finally starting to warm up. So, get out from under that rock! 🙂  It is officially Spring and we felt it was time to bust out our own carrot cake recipes as well just in time for Easter.

This carrot cake recipe is one of our favorites because it is light, yet packed with flavor. The combination of nutmeg, cinnamon and undertones of sweet carrot are perfect for the Spring season. We topped our little cakes with a simple, yet delicious cream cheese frosting and a cute Ghiradelli Milk Chocolate Caramel-Filled Bunny to officially celebrate Easter! How cute are these!?

They are a perfect treat to bring to Easter dinner for an easy to serve option, and are a quick and easy recipe to make and bring for your work’s holiday pot-luck. Kids tend to love these cupcakes too. It might be the cute chocolate bunny on top that makes them appealing, but I also rarely run into a kid who doesn’t like cupcakes…

NOTE: This recipe can easily be doubled to make 24 cupcakes instead of just 12 if you need more. Doubling it also will be enough batter to make a 9×13 inch cake or 2-8″ or 9″ inch rounds. Be sure to remember to double the frosting ingredients too if you intend on creating a cake. 🙂

What You Need

Dry Ingredients:

  • 1 1/3 cups all purpose flour
  • 3/4 cup granulated sugar
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves

Wet Ingredients:

  • 1-1/2 cups finely grated carrot
  • 1 cup whole milk + 1 tsp white vinegar
  • 1/3 cup melted salted butter
  • 2 tsp vanilla extract

Cream Cheese Frosting:

  • 4 oz. softened cream cheese
  • 1/4 cup softened salted butter
  • 1/2 tsp vanilla extract
  • 2 (up to 2-1/2) cups powdered sugar

Topping (optional):

Step by Step

  1. Preheat your oven to 350 degrees.
  2. Line a 12-Cup Muffin Pan with liners or spray with pan release. Set aside.
  3. In a large mixing bowl, combine your dry ingredients (flour, sugar, baking powder and soda, salt, cinnamon, nutmeg and ground cloves).
  4. Combine your milk and white vinegar and stir. Add to your dry ingredients along with the vanilla and melted butter. Stir until combined.
  5. Add in your grated carrots and stir gently until just combined.
  6. Divide batter equally to your muffin tins (they will most likely be filled around 3/4 full).
  7. Bake for 15  – 20 minutes (mine cooked closer to 20 minutes, so simply test with a toothpick at 15 minutes and cook longer if batter is still wet).
  8. Let the cupcakes cool completely before topping with your frosting.
  9. To create the frosting, combine your softened butter and cream cheese, and mix with hand mixer until light and fluffy. Add in your powdered sugar a cup at a time. Last, add in your vanilla and mix until just incorporated.
  10. Top cupcakes with frosting, orange sprinkles, and a cute Ghiradelli Milk Chocolate Caramel-Filled Bunny. Enjoy! 🙂

 

Small Batch Carrot Cake Cupcakes

Print Recipe
Serves: 12 Cooking Time: 20 minutes

Ingredients

  • CARROT CAKE CUPCAKES:
  • 1 1/3 cups all purpose flour
  • 3/4 cup granulated sugar
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1-1/2 cups finely grated carrot
  • 1 cup whole milk + 1 tsp white vinegar
  • 1/3 cup melted salted butter
  • 2 tsp vanilla extract
  • CREAM CHEESE FROSTING:
  • 4 oz. softened cream cheese
  • 1/4 cup softened salted butter
  • 1/2 tsp vanilla extract
  • 2 (up to 2-1/2) cups powdered sugar
  • Orange sugar sprinkles (for topping)
  • Ghiradelli Milk Chocolate Caramel-Filled Bunnies (for topping)

Instructions

1

Preheat your oven to 350 degrees.

2

Line a 12-Cup Muffin Pan with liners or spray with pan release. Set aside.

3

In a large mixing bowl, combine your dry ingredients (flour, sugar, baking powder and soda, salt, cinnamon, nutmeg and ground cloves).

4

Combine your milk and white vinegar and stir. Add to your dry ingredients along with the vanilla and melted butter. Stir until combined.

5

Add in your grated carrots and stir gently until just combined.

6

Divide batter equally to your muffin tins (they will most likely be filled around 3/4 full).

7

Bake for 15 - 20 minutes (mine cooked closer to 20 minutes, so simply test with a toothpick at 15 minutes and cook longer if batter is still wet).

8

Let the cupcakes cool completely before topping with your frosting.

9

To create the frosting, combine your softened butter and cream cheese, and mix with hand mixer until light and fluffy. Add in your powdered sugar a cup at a time. Last, add in your vanilla and mix until just incorporated.

10

Top cupcakes with frosting, orange sprinkles, and a cute Ghiradelli Milk Chocolate Caramel-Filled Bunny. Enjoy! 🙂

Notes

*This recipe can easily be doubled to make 24 cupcakes instead of just 12 if you need more. Doubling it also will be enough batter to make a 9x13 inch cake or 2-8" or 9" inch rounds. Be sure to remember to double the frosting ingredients too if you intend on creating a cake. 🙂

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