Chocolate Carrot Cake Cupcakes Recipe
These chocolate carrot cake cupcakes are super moist, chocolatey, and filled with warm spices. They're topped with a cinnamon cream cheese frosting and are perfect to make during the springtime for easter, mother's day, or for any special occasion!
Servings: 12 cupcakes
Calories: 403kcal
Equipment
- 12-count muffin pan
- Mixing Bowls
- Electric Stand Mixer
- Whisk & Rubber Spatula
Ingredients
Chocolate Carrot Cake Cupcakes
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
- ¾ teaspoon ground cinnamon
- ¼ teapoons ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup sugar
- ½ cup milk
- ⅓ cup vegetable oil (or canola oil)
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup freshly grated carrots, about 2 medium-sized carrots
Cinnamon Cream Cheese Frosting
- 8 ounces cream cheese, room temperature (brick-style, not spreadable)
- ½ cup unsalted butter, room temperature
- 3 cups powdered sugar
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners. Set aside.
Chocolate Carrot Cake Cupcakes
- In a medium mixing bowl, whisk together the flour, cocoa powder, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt.
- In a large bowl, whisk together the sugar, milk, oil, egg, and vanilla extract. Add the flour mixture to the wet ingredients and whisk until combined.
- Then whisk in the freshly grated carrots.
- Fill the cupcake liners ½ way full (about 2 tablespoons) and bake for 17-22 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean. Allow them to cool in the pan for 10 minutes and then transfer them over to a wire rack to finish cooling.
Cinnamon Cream Cheese Frosting
- In the bowl of an electric stand mixer using the paddle attachment, beat the cream cheese and butter on high speed until creamy and lump free (about 1-2 minutes). Add the powdered sugar, cinnamon, and vanilla extract and mix on low speed until combined (about 30 seconds).
- Increase the speed to high and beat for another 1-2 minutes (frosting should be light and creamy).
- Frost the cooled cupcakes. I placed the frosting in a piping bag and used the Wilton 6B piping tip.
- Store any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
Video
Notes
- Baking Pan: Prep a 12-count muffin pan with cupcake liners.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Carrots: Do not buy already shredded carrots. You want to freshly grate your own carrots before mixing them into the cake batter. Freshly grated carrots have more moisture than the pre shredded ones.
- Cupcake Batter: Evenly divide the batter amongst the cupcake liners, only filling them ½ way full (about 2 tablespoons).
Nutrition
Serving: 1cupcake | Calories: 403kcal | Carbohydrates: 52g | Protein: 3g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 54mg | Sodium: 165mg | Potassium: 113mg | Fiber: 1g | Sugar: 44g | Vitamin A: 1865IU | Vitamin C: 0.5mg | Calcium: 56mg | Iron: 1mg
