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One Bowl Carrot Cupcakes with Cream Cheese Frosting

This carrot cake is lightly spiced and unbelievably moist. Best of all, you can make it in just one bowl! It pairs perfectly with tangy cream cheese frosting.

This recipe makes 6 carrot cupcakes but you can double the recipe to make a two layer 6 inch cake or triple the recipe to make a two layer 8 inch cake.

How to make carrot cupcakes

ingredients for carrot cake British Girl Bakes

To make the carrot cupcakes you’ll need a large bowl and a spatula. You can use a handheld mixer if you like but it’s not necessary. Start by stirring the oil and sugars together and then add the egg and vanilla. 

how to make carrot cake and cupcakes British Girl Bakes

When everything is combined add the dry ingredients: flour, salt, baking soda and cinnamon. Stir as few times as possible, until you can’t see the flour in the batter anymore. Add grated carrot and chopped walnuts or choose your own add-in ingredients, for example replace the walnuts with pecans or add raisins or sultanas for more sweetness.

carot cake batter British Girl Bakes

Fold these ingredients into the batter and then use an ice cream scoop to fill six cupcakes wrappers about 3/4 full.

how to fill cupcake wrappers with an ice cream scoop for carrot cake British Girl Bakes

Bake at 350F or 175C for 18 minutes, until the cupcakes spring back slowly when you poke them or a toothpick poked into the middle of a cupcake comes out clean. Transfer the cupcakes onto a wire cooling rack while you make the cream cheese frosting.

how to bake carrot cake cupcakes British Girl Bakes

Make the cream cheese frosting

For cream cheese frosting it’s essential that the butter and cream cheese are at room temperature before you start, otherwise you’ll have lumpy frosting. Take them out of the fridge 4 hours before you start baking or if you forget you can microwave them for 10 seconds to take the chill off.

how to make cream cheese frosting British Girl Bakes

Mix the butter and cream cheese together until smooth. Add powdered sugar and stir for about a minute to combine completely. You can use a mixer if you like but it’s also possible to make this frosting without one. The powdered sugar give the cream cheese frosting its stability, meaning it will hold its shape when you pipe it.

how to make cream cheese frosting without a stand mixer British Girl Bakes

Stir in vanilla and salt and spoon into a piping bag fitted with a star shaped piping tip like a Wilton 1M. Once the cupcakes have cooled completely, pipe a swirl onto each one. You can store these in an airtight container in the fridge for 3 days but I doubt they’ll last that long!

carrot cupcakes frosted with cream cheese frosting British Girl Bakes
carrot cake cupcakes with cream cheese frosting recipe brtisih girl bakes

You can adjust the recipe below by switching between US and Metric measurements and you can also scale the recipe to make larger batches of this recipe. See the recipe notes for what size batch you'll need for different sizes of cakes!

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Carrot Cupcakes with Cream Cheese Frosting


  • Author: Emily
  • Yield: 6 cupcakes 1x

Description

These carrot cupcakes are lightly spiced and unbelievably moist. Best of all, you can make them in just one bowl! They pair perfectly with this tangy cream cheese frosting and can easily be converted into a cake instead.


Ingredients

Units Scale

For the carrot cupcakes:

  • 1/3 cup oil
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 3/4 cup carrot, grated
  • 1/4 cup walnuts, chopped

 

For the cream cheese frosting:

  • 4 oz cream cheese, softened
  • 2 oz unsalted butter, softened
  • 1 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla

Instructions

For the cupcakes:

  1. Stir the oil and sugars together to make a thin paste. Add the egg and vanilla and stir to combine.
  2. Add the dry ingredients: flour, salt, baking soda and cinnamon. Stir as few times as possible, just until you can’t see the flour in the batter anymore.
  3. Add carrot and walnuts and fold into the batter with no more than 5 strokes of your spatula.
  4. Use an ice cream scoop or 1/4 cup measuring cup to fill six cupcakes wrappers about 3/4 full.
  5. Bake at 350F or 175C for 18 minutes, until the cupcakes spring back slowly when you poke them or a toothpick poked into the middle of a cupcake comes out clean. Transfer cupcakes to a wire rack to cool.

 

For the cream cheese frosting:

  1. Using a large spoon, spatula, or an electric mixer, mix the butter and cream cheese until smooth.
  2. Add powdered sugar and mix to combine until there are no lumps in the frosting.
  3. Stir in vanilla and salt and then spoon into a piping bag fitted with any star shaped piping tip. Pipe a swirl onto each cupcake.
  4. Store cupcakes in the fridge for up to 3 days.

Notes

If you use salted butter instead of unsalted butter, skip the salt in the frosting recipe.

To soften the butter and cream cheese for the frosting, take them out of the fridge 4 hours before using or microwave them for 10 seconds on each side.

You can use this same recipe to bake a cake instead of cupcakes. Use the "2X" or "3X" buttons above this recipe to double the recipe for a two-layer 6 inch cake or triple it for a two-layer 8 inch cake.

For more visual instructions watch a quick video of this carrot cupcake recipe.

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