Cake Central › Recipes › Carrot Cupcakes

Carrot Cupcakes

I love this recipe! I took Sprinkles' strawberry cupcake recipe and changed it into a carrot cupcake. It's delicious and moist. I use Georgetown Cupcake's vanilla cream cheese frosting.


  • 1 1/2 cups all-purpose flour, sifted 1 tsp baking powder 1/4 tsp coarse salt 1 tsp cinnamon 1/4 cup whole milk, room temperature 1 tsp vanilla extract 1 stick unsalted butter, room temperature 1 cup sugar 1 large egg, room temperature 2 large egg whites, room temperature 1 1/2 cups grated carrots 1/3 cup grated apple (your favorite kind) Frosting: 6 oz cream cheese, room temperature 1/2 stick unsalted butter, room temperature 1/4 tsp vanilla extract 4 cups powdered sugar, sifted


Preheat over to 350. Sift and mix together: flour, baking powder, salt, and cinnamon. Cream butter and sugar until mixed well. Add the egg and egg whites one at a time mixing in between. In a small bowl, mix together the milk and vanilla extract. Slowly add 1/3 of the flour mixture followed by 1/3 of the milk mixture and mix on low just until mixed. Repeat 2X ending with the milk mixture. Use a spatula to carefully mix in the grated apple followed by the grated carrot. Scoop into liners filling about 3/4 full. Bake at 350 for 18-22 minutes. ***These make a perfect dome by baking at 400 degrees for the first 5 minutes. Then turn the temperature down to 350 for the remainder of the time. Frosting: Mix all ingredients for about 5 minutes.

Comments (2)

How many average size cup cakes does this make?
It makes 12 cupcakes.
Cake Central › Recipes › Carrot Cupcakes