Best 2 Moist Carrot Cupcakes Recipes

Carrot cupcakes, with their tender texture and sweet, earthy flavor, are a delectable treat that can brighten any occasion. Whether you're craving a comforting snack or looking to satisfy your sweet tooth, moist carrot cupcakes are the perfect choice. This article will guide you through the process of creating the most delectable carrot cupcakes. We'll share the secrets to achieving a moist and flavorful crumb, along with essential tips and tricks for ensuring that your cupcakes are perfectly baked and decorated. So, gather your ingredients and prepare to embark on a culinary journey that will result in the most divine carrot cupcakes you've ever tasted.

Check out the recipes below so you can choose the best recipe for yourself!

MOIST CARROT CUPCAKES

Moist Carrot Cupcakes image

If your kids think they don't like carrots, just wait until these cinnamon-scented, lightly frosted little cakes hit the table. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 10 cupcakes.

Number Of Ingredients 14

Ingredients

2/3 cup sugar
3 tablespoons canola oil
1 large egg, room temperature
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1-1/2 cups shredded carrots
CREAM CHEESE FROSTING:
6 ounces reduced-fat cream cheese
2/3 cup confectioners' sugar
1/4 teaspoon vanilla extract

Steps:

In a large bowl, beat the sugar, oil and egg until well blended. Beat in applesauce and vanilla. Combine the flour, baking soda, cinnamon and salt; gradually beat into sugar mixture until blended. Stir in carrots., Fill paper-lined muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine frosting ingredients; beat until smooth. Frost cupcakes. Refrigerate leftovers.

Nutrition Facts : Calories 226 calories, Fat 8g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 244mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.

MOIST CARROT CUPCAKES

Moist Carrot Cupcakes image

My friends and family love them. They are so moist! They go great with my dairy-free cream cheese frosting. After they cool, top with frosting and shredded coconut.

Provided by dazelaze21

Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes

Time 45m

Yield 12

Number Of Ingredients 15

Ingredients

2 eggs, room temperature
1 cup white sugar
2 tablespoons white sugar
⅓ cup brown sugar
½ cup olive oil
1 teaspoon vanilla extract
2 cups shredded carrots
½ cup drained crushed pineapple
½ cup shredded coconut
1 ½ cups all-purpose flour
1 ¼ teaspoons baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
Beat eggs, 1 cup plus 2 tablespoons white sugar, and brown sugar together in a bowl. Mix in oil and vanilla extract. Fold in carrots, pineapple, and coconut.
Mix flour, baking soda, salt, cinnamon, nutmeg, and ginger together in another bowl. Add to the carrot mixture and mix until evenly moist. Transfer batter to the prepared muffin tin.
Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes.

Nutrition Facts : Calories 274.2 calories, Carbohydrate 42 g, Cholesterol 31 mg, Fat 10.9 g, Fiber 1.5 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 263.5 mg, Sugar 28.3 g

Tips:

Use fresh, high-quality ingredients: This will ensure that your cupcakes are moist and flavorful. Look for carrots that are firm and brightly colored, and use fresh eggs and butter.
Grate the carrots finely: This will help them distribute evenly throughout the batter and prevent them from becoming too chunky.
Cream the butter and sugar together until light and fluffy: This will help incorporate air into the batter, making your cupcakes light and airy.
Add the eggs one at a time, beating well after each addition: This will help prevent the batter from curdling.
Gently fold in the dry ingredients: Overmixing can result in tough, dense cupcakes.
Fill the cupcake liners only 2/3 full: This will allow the cupcakes to rise properly without overflowing.
Bake the cupcakes at 350°F for 18-20 minutes, or until a toothpick inserted into the center comes out clean: Do not overbake, as this will dry out the cupcakes.
Let the cupcakes cool completely before frosting: This will help the frosting set properly.

Conclusion:

These moist carrot cupcakes are the perfect treat for any occasion. They are easy to make and can be customized to your liking. With a few simple tips, you can create delicious and beautiful cupcakes that will be enjoyed by everyone.