These Classic Carrot Cake Cupcakes come straight from my family's recipe box and are based on the same 1970s recipe I've been making for years.
The cupcakes bake up moist and full of flavor, just like my old fashioned carrot cake sheet cake so many readers make every year. These cupcakes are frosted with my classic cream cheese frosting. This recipe gives you the same delicious carrot cake flavor in a smaller bite size portion.
Love Old Fashioned Carrot Cake Recipes?
If you're baking for a crowd or planning Easter dessert, you may also want to try my old-fashioned carrot cake sheet cake. It's the same classic recipe from my family's recipe box, just baked in a pan instead of as cupcakes.
An old fashioned family Carrot Cake Recipe in Cupcake Form
Way back in 2013 I shared my mother in-laws family recipe for a classic cream cheese frosting recipe. It has been a crowd pleaser for all these years. Now I a sharing the cupcake recipe that started it all.
Jump to:
- Love Old Fashioned Carrot Cake Recipes?
- An old fashioned family Carrot Cake Recipe in Cupcake Form
- Classic Carrot Cake Cupcakes Ingredients
- Ingredient Notes
- Recipe Prep
- Step by Step Directions
- Recipe Tips
- Serving Suggestions
- Recipe FAQs
- More Spring Recipes to try
- Enjoy These Classic Carrot Cake Cupcakes
- Storage for Frosted & Unfrosted
- ⭐Leave a Star Rating
- Classic Carrot Cake Cupcakes
Classic Carrot Cake Cupcakes Ingredients
- Dry ingredients needed: all-purpose flour, granulated sugar, baking soda, ground cinnamon and salt.
- Wet ingredients needed: large eggs, melted unsalted butter, buttermilk, pure vanilla extract, and finely grated carrots.
Ingredient Notes
Here are a few ingredient notes to keep in mind when making this recipe.
- baking soda: please check the expiration date! You need fresh baking soda or the cupcakes will not rise properly.
- butter: unsalted is usually used for baking but if all you have is salted butter go ahead and use it.
- buttermilk: cultured butter milk can be found in the dairy case. In a pinch you can add a tablespoon of vinegar or lemon juice to milk or heavy cream to make a faux buttermilk.
- carrots: you will need about 5 to 7 medium carrots.
Recipe Prep
- Peel and grate the carrots using a fine grater. I used a fine cheese grater similar to this Handheld Grater.
- Preheat the oven to 350 F. degrees.
- Place the cupcake liners in the cupcake pans.
Step by Step Directions
Follow the easy step by step directions with pictures below. You can find a printable version of the directions in the recipe card below.
- Step 1: Mix the dry ingredients together in a large mixing bowl and whisk to incorporate. Set aside.
- Step 2: In a small mixing bowl combine the eggs, melted butter, buttermilk and vanilla extract. Beat on medium with a handheld mixer to combine.
- Step 3: Pour the wet ingredients into the bowl of dry ingredients. Beat for 2 minutes with the mixer to completely combine.
- Step 4: Fold in the grated carrots with a wooden spoon or silicon spatula just until combined. Do not over mix.
- Step 5: Fill cupcake liners ¾ full using an ice cream scoop or tablespoon. You can also use a pancake batter dispenser if you have one.
- Step 6: Bake 20 to 24 minutes or until the top springs back when gently touched.
- Step 7: Remove the pan from the oven and cool 5 minutes. Then remove the cupcakes from the pan and move to a wire cooling rack to cool completely. This will help to keep the bottoms of the cupcake liners from getting greasy.
- Step 8: Frost with my Classic Cream Cheese Frosting or store bought. Garnish with chopped walnuts (optional).
Recipe Tips
- Use a small cheese grater to finely grate the carrots. Finely grated carrots work best. They blend smoothly into the batter and keep the cupcakes moist without leaving large carrot chunks.
- Keep the grated carrots tightly covered with plastic wrap if not baking with them immediately. Grated carrots dry out quickly and can start to brown slightly if not kept moist.
- Do not over mix the batter or over bake.
Serving Suggestions
Carrot cake recipes are traditionally served for Easter and Spring celebrations, but these cupcakes are just as perfect for birthdays, baby showers, potlucks, and weekend desserts any time of year.
Recipe FAQs
Yes. You can bake the cupcakes 1-2 days in advance. Store them unfrosted in an airtight container at room temperature or in the refrigerator. Frost just before serving for the best texture.
If they are topped with cream cheese frosting, they should be refrigerated. Store them in an airtight container in the fridge for up to 4-5 days. Let them come to room temperature before serving for the best flavor.
Yes. Freeze unfrosted cupcakes in a freezer-safe container for up to 3 months. Thaw at room temperature, then frost before serving. Frosted cupcakes can be frozen, but the frosting texture may change slightly.
More Spring Recipes to try
- Homemade Lemon Curd: curds make a delicious cupcake filling or topping for biscuits and scones.
- Carrot Cake Cheesecake Trifle: This is the perfect Easter trifle recipe!
- Carrot Cake Cookies: This quick and easy cookie recipe will become your next favorite.
Enjoy These Classic Carrot Cake Cupcakes
These classic Easter cupcakes are a simple way to enjoy all the flavors of traditional carrot cake without baking a full-sized cake. With their soft texture, warm spices, and creamy frosting, they're perfect for spring gatherings, holiday desserts, or anytime you're craving a homemade treat.
Serve them for Easter, share them at a potluck, or keep a batch on hand for family desserts. However you enjoy them, these cupcakes are a timeless favorite that never goes out of style.
Storage for Frosted & Unfrosted
Unfrosted: You can store the unfrosted cupcakes in an airtight container unrefrigerated for a couple of days before serving. They are best served within two days.
Frosted: Once they are frosted with a cream cheese frosting they will need to be refrigerated. Store them in an airtight container that is high enough not to smash the frosting. Before serving remove them from the refrigerator 30 to 60 minutes before serving so they come to room temperature.
Freezing: If freezing it is easiest to freeze the unfrosted cupcakes. Once completely cool place them in an airtight container. If stacking place a piece of parchment paper between the layers to protect the tops. To serve remove them from the freezer and thaw in the container over night. Use within 30 days. Once thawed frost them with your choice of frosting.
⭐Leave a Star Rating
Have you tried the recipe? Leave a star rating in the recipe card below to let me know how the recipe turn out.
Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.
Classic Carrot Cake Cupcakes
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 cups white granulated sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
Wet Ingredients
- 4 large whole eggs
- 1 cup unsalted butter (melted and slightly cooled)
- ½ cup buttermilk
- 1 teaspoon pure vanilla extract
- 3 cups finely grated carrot
Instructions
- Preheat the oven to 350°F (177°C) and line a cupcake pan with paper liners.
- Peel and finely grate the carrots. Set aside.
- In a large mixing bowl, whisk together the dry ingredients until well combined.
- In a separate bowl, add the eggs, melted butter, buttermilk, and vanilla extract. Beat with a hand mixer on medium speed until smooth.
- Pour the wet ingredients into the bowl with the dry ingredients. Beat for about 2 minutes, until fully combined and no dry streaks remain.
- Gently fold in the grated carrots using a wooden spoon or silicone spatula, mixing just until combined. Do not overmix.
- Fill each cupcake liner about ¾ full using a spoon, ice cream scoop, or batter dispenser.
- Bake for 20-24 minutes, or until the tops spring back lightly when touched and a toothpick inserted in the center comes out clean.
- Remove the pan from the oven and let the cupcakes cool for 5 minutes. Transfer them to a wire rack to cool completely.
- Frost with homemade or store-bought frosting once fully cooled.
- Refrigerate the frosted cupcakes until serving. Then bring them to room temperature about 30 minutes before serving.
Recipe Expert Tips
- Use a small cheese grater to finely grate the carrots.
- Keep the grated carrots tightly covered with plastic wrap if not baking with them immediately. Grated carrots dry out quickly and can start to brown slightly if not kept moist.
- Do not over mix the batter.
- If using homemade cream cheese frosting the cupcakes should be refrigerated if not serving immediately.
- Once refrigerated you should bring the cupcakes to room temperature before serving.
- Freeze unfrosted up to 30 days. Once completely cool place them in an airtight container. If stacking place a piece of parchment paper between the layers to protect the tops. To serve remove them from the freezer and thaw in the container overnight. Once thawed frost them with your choice of frosting.
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