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Carrot Cupcakes

Rated as 3.04 out of 5 Stars
34

"My family doesn't really like carrot cake but I love it. So I experimented with my own recipe and found that finely grinding walnuts in a coffee grinder made all the difference. Now we all can enjoy them. Top muffins with your favorite cream cheese frosting."
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Ingredients

35 m servings 374
Original recipe yields 12 servings (12 cupcakes)

Directions

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  1. Preheat oven to 300 degrees F (150 degrees C). Grease or line 12 muffin cups with paper liners.
  2. Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in eggs, 1 at a time, beating until fully incorporated before adding the next egg. Mix vanilla extract into creamed butter mixture.
  3. Whisk flour, walnuts, cinnamon, baking powder, baking soda, and salt together in a bowl. Mix 1/3 of the flour mixture into the creamed butter mixture until just combined; add 1/2 of the milk and mix until combined. Stir 1/2 of the remaining flour mixture into the batter; add the remaining milk and mix until combined. Mix the remaining flour mixture into the batter and fold in carrots. Scoop batter into the prepared muffin cups.
  4. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 17 minutes.

Nutrition Facts


Per Serving: 374 calories; 17.7 51.2 4 72 322 Full nutrition

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Reviews

Read all reviews 21
  1. 23 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

For those who are having problems with rising, add and extra 1/4 cup of flour and decrease the milk to 1/2 cup. The main recipe is for the environment I live in. Sorry about that. Gluten Fre...

Most helpful critical review

This cupcake was a disappointment for me. First off the cupcakes just would not bake! The cupcakes just started going over the edge and became hard on the edges! Finally when they did cook I to...

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For those who are having problems with rising, add and extra 1/4 cup of flour and decrease the milk to 1/2 cup. The main recipe is for the environment I live in. Sorry about that. Gluten Fre...

These muffins have become a staple in my house. My family and I enjoy these very much. I make gluten free and gluten versions of these with no problems in either. They are light and delicate w...

This cupcake was a disappointment for me. First off the cupcakes just would not bake! The cupcakes just started going over the edge and became hard on the edges! Finally when they did cook I to...

To add to my previous note: given this recipe didn’t turn out a success for “cupcakes” I was able to use the rest for the batter to create cookies! The cookies were way better. All I did was sco...

The batter tasted delicious but the cupcakes turned horrible... The outside was rock hard, and they were sunken! The inside though is moist and delicious.

It took close to an hour for the cupcakes to bake and were horrible. Thanks anyway.

I've made these twice, and both times they have fallen in the middle. I have accounted for altitude, but they still look awful. The taste is fantastic, however, so I'm going to keep trying for a...

It smelled amazing, but the cupcakes wouldn't rise. They ended up being a really weird shape at the drips off

I made these cupcakes and my family loved them. I also make the boxed kind. These won hands down. They gobbled them up. I will definitely make them again.