Light and fluffy carrot cake cupcakes are a mini version of grandma’s favorite Easter dessert.

Learn how to make carrot cake cupcakes, and serve these for Easter.

Everyone will be thrilled for this petite take on the classic holiday dessert.

Southern Living Carrot Cake Cupcakes on a platter to serve

Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster

Ingredients

1 1/3cups(about 5 3/4 oz.

Line a 12-cup muffin tray with paper liners.

Whisk together flour, cinnamon, baking powder, salt, allspice, and ginger in a large bowl.

Southern Living Carrot Cake Cupcakes whisking together the dry ingredients

Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster

Mix batter:

Add sugar mixture to flour mixture; whisk just until combined.

Add carrots and walnuts; fold in with a spatula or wooden spoon until evenly dispersed.

Transfer muffin tray to a wire rack, and let cool completely, about 45 minutes.

Southern Living Carrot Cake Cupcakes combining the eggs, sugar, and other wet ingredients

Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster

Top cupcakes with frosting or glaze:

Spoon or pipeCream Cheese Frostingonto cooled cupcakes.

Or drizzle withCreamy Glaze.

Garnish with additional walnuts.

Southern Living Carrot Cake Cupcakes whisking together the wet ingredients

Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster

For ourcream cheese frosting, youll need butter, cream cheese, powdered sugar, and vanilla extract.

Or for ourcreamy glaze, youll need vanilla extract, heavy cream, and powdered sugar.

Why Is Carrot Cake So Moist?

Southern Living carrot cake cupcakes adding the carrots

Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster

The vegetable oil and sour cream add moisture to the batter in these carrot cake cupcakes.

Cupcake Vs. Muffin

This loose distinction is open to interpretation.

But generally, cupcakes are fluffier and have frosting, while muffins are also moist, but more dense.

Southern Living Carrot Cake Cupcakes adding the batter to the pan

Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster

Cupcakes also tend to include more sugar than muffins.

Frosting can be made up to three days in advance and stored in the fridge before topping cupcakes.

you might also freeze any excess frosting in a ziploc bag and thaw it in the fridge.

Southern Living Carrot Cake Cupcakes after baking

Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster

Southern Living Carrot Cake Cupcakes spreading the frosting on the cupcakes

Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster

Southern Living Carrot Cake Cupcakes drizzling with glaze

Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster

Southern Living Carrot Cake Cupcake ingredients

Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster