These chocolate carrot cake cupcakes are easy to make, extra moist, extra chocolatey, flavored with warm spices, and topped with the best cream cheese frosting. These delicious cupcakes are perfect for Easter, spring time or really anytime!
If you're looking for other carrot cake recipes, check out my carrot cake cupcake recipe, carrot cake cookies and classic carrot cake!
This post is sponsored by Florida Crystals and SunButter. All opinions are my own. Thank you for supporting the brands that make In Bloom Bakery possible!
These chocolate carrot cake cupcakes are made with two different kinds of Florida Crystals® sugar. Florida Crystals® Organic Raw Cane Sugar is used to perfectly sweeten the cupcakes, and Florida Crystals® Organic Powdered Raw Cane Sugar is used to sweeten the delicious cream cheese frosting. Organic SunButter is added into the cupcake batter to add extra moisture, giving these cupcakes their perfect texture!
I love baking with these ingredients because they organic and non-GMO. I especially love that Florida Crystals® is grown in my home state of Florida on sustainable, family-owned farms. In addition to using these high quality ingredients, these cupcakes are can easily be made with all organic ingredients for a Easter dessert you can feel great about serving to your friends and family!
Why You'll Love These Chocolate Carrot Cake Cupcakes
They're full of warm spices. Ginger, cinnamon, nutmeg and allspice give these chocolate carrot cupcakes the absolute best flavor.
They're frosted with the best frosting. Sweet and tangy cream cheese frosting is quite literally the icing on these cupcakes!
They're extra moist chocolate cupcakes. These cupcakes have a super moist crumb, and paired with the homemade cream cheese frosting, they just completely melt in your mouth.
Ingredients for Chocolate Carrot Cupcakes
- Sugar- we're using Florida Crystals® Organic Raw Cane Sugar to sweeten the cupcakes
- Powdered Sugar- we're using Florida Crystals® Organic Powdered Raw Cane Sugar to sweeten the cream cheese frosting
- SunButter- Organic SunButter helps make these cupcakes extra moist
- All Purpose Flour- gives these cupcake the best crumb
- Unsweetened Cocoa Powder- I like using Dutch process cocoa powder for the deepest chocolate flavor
- Ground Spices- a mixture of ground cinnamon, nutmeg, allspice and ginger are used to bring warm, delicious flavors to these cupcakes
- Baking Powder & Baking Soda- helps to leaven the cupcakes and gives them their fluffy texture
- Salt- brings out all the flavors in the cupcakes
- Butter- make sure it's softened, used in the cupcakes and cream cheese frosting
- Large Eggs- make sure they're room temperature
- Vanilla- I recommend vanilla bean paste for the best flavor but vanilla extract works as well
- Buttermilk- helps to make the cupcakes super moist
- Shredded Carrot- fresh carrots get finely shredded and added right into the cupcake batter
- Cream Cheese- I recommend full fat cream cheese for the best tasting cream cheese frosting
- Chocolate Shavings- an optional garnish for these cupcakes
Step by Step Instructions
STEP ONE: In a medium bowl, whisk together the all purpose flour, cocoa powder, cinnamon, nutmeg, ginger, allspice, baking powder, baking soda and salt. Then set aside the flour mixture.
STEP TWO: In a large, separate bowl, cream together the butter and Florida Crystals® Organic Raw Cane Sugar with an electric hand mixer on high speed until fluffy, about 2-3 minutes. (If using a stand mixer, use the paddle attachment.)
STEP THREE: Then add in the eggs and vanilla and mix on medium-high speed until smooth and pale in color, about 1-2 minutes. Scrape the sides of the bowl with a spatula as needed.
STEP FOUR: Add in the Organic SunButter and buttermilk, and mix on medium speed until combined.
STEP FIVE: Add in the dry ingredients and combine on low speed.
STEP SIX: Then add in the shredded carrots, and fold into the batter with a spatula.
STEP SEVEN: Evenly distribute the cupcake batter between the cupcake liners. The paper liners will be about three-quarters full.
Bake the cupcakes for 18-21 minutes, or until a toothpick comes out clean from the centers. Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to completely cool.
STEP EIGHT: Add the butter to a large bowl and whip on high speed with an electric mixer until pale in color and fluffy, about 5-10 minutes. (If using a stand mixer, use the whisk attachment.)
STEP NINE: Then add in the cream cheese and mix on medium-high speed until thoroughly combined, 1-2 minutes.
STEP TEN: Sift in Florida Crystals® Organic Powdered Raw Cane Sugar, a little at a time, and mix on low then medium-low speed until all is combined together. Once all is combined, mix on high speed until the frosting is light and fluffy, 1-2 more minutes. Transfer the frosting to a piping bag fitted with a decorative tip. (I like to use a large star tip.)
STEP ELEVEN: When the cupcakes are completely cooled, pipe a generous amount of cream cheese frosting on top of each cupcake and sprinkle with chocolate shavings. Then, serve!
Please see recipe card below for complete measurements!
FAQs
Can these be made gluten free? I have only tested this recipe with regular all-purpose flour, but if you try it with gluten free flour let me know how it goes!
How do I store these cupcakes? Store leftovers in an airtight container in the fridge for up to three days. The cupcakes are best enjoyed at room temperature, so for the best taste, let it sit at room temperature for 30 minutes before enjoying.
PRO TIPS
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
For best results, I recommend not using a food processor to shred your carrots. You'll want to use the small hole on a box grater to make finely shredded carrots. This allows them to just melt into the batter while baking.
Troubleshooting cream cheese frosting:
- Make sure you really whip the butter until it is pale in color and fluffy, before adding the rest of the ingredients in. This will give you the best, and most fluffy, frosting.
- Make sure your butter is the right temperature, not too cold and not too soft. Usually 30-40 minutes out of the fridge is just right.
- Make sure your cream cheese is cold. This will help the frosting to have the right consistency.
- If your frosting gets too warm, chill it in the fridge for 10-20 minutes. Whip again with an electric mixer to get it back to the right consistency.
Make sure all your wet ingredients for the cupcakes are room temperature. You'll have the best textured cupcakes when the ingredients are room temperature instead of cold. Cold wet ingredients can lead to a "gummy" cupcakes.
If you make these cupcakes please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Cupcake Recipes to Try Next Time
Harry Potter Butterbeer Cupcakes
📖 Recipe
Chocolate Carrot Cake Cupcakes
Ingredients
For the Chocolate Carrot Cake Cupcakes
- 1 ¼ cups (156 g) all-purpose flour, spooned and leveled
- ¼ cup (20 g) cocoa powder
- ½ tablespoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon allspice
- ¾ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- 5 tablespoon (70 g) unsalted butter, softened
- ¾ cup (150 g) Florida Crystals® Organic Raw Cane Sugar
- 2 eggs, at room temperature
- ½ teaspoon vanilla
- ¼ cup (64 g) Organic SunButter
- ⅓ cup (80 ml) buttermilk, at room temperature
- 1 cup (110 g) finely shredded carrots
For the Cream Cheese Frosting
- ½ cup (112 g) unsalted butter, softened
- 4 oz (113 g) cream cheese, cold
- 2 cups (240 g) Florida Crystals® Organic Powdered Raw Cane Sugar
- chocolate shavings, for decoration
Instructions
For the Chocolate Carrot Cake Cupcakes
- Preheat the oven to 350 degrees and line a cupcake pan with 12 cupcake liners. Then set aside.
- In a medium bowl, whisk together the all purpose flour, cocoa powder, cinnamon, nutmeg, ginger, allspice, baking powder, baking soda and salt. Then set aside the dry ingredients.1 ¼ cups (156 g) all-purpose flour, spooned and leveled , ¼ cup (20 g) cocoa powder, ½ tablespoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, ¼ teaspoon allspice, ¾ teaspoon baking powder, ⅛ teaspoon baking soda, ¼ teaspoon salt
- In a large mixing bowl, cream together the butter and Florida Crystals® Organic Raw Cane Sugar with an electric hand mixer on high speed until fluffy, about 2-3 minutes.5 tablespoon (70 g) unsalted butter, softened, ¾ cup (150 g) Florida Crystals® Organic Raw Cane Sugar
- Then add in the eggs and vanilla and mix on medium-high speed until smooth and pale in color, about 1-2 minutes. Scrape the sides of the bowl with a spatula as needed.2 eggs, at room temperature , ½ teaspoon vanilla
- Add in the Organic SunButter and buttermilk, and mix on medium speed until combined.¼ cup (64 g) Organic SunButter, ⅓ cup (80 ml) buttermilk, at room temperature
- Add in the dry ingredients and combine on low speed.
- Then add in the shredded carrots, and fold into the batter with a spatula.1 cup (110 g) finely shredded carrots
- Evenly distribute the cupcake batter between the cupcake liners. Each liner will be about three-quarters full.
- Bake the cupcakes for 18-21 minutes, or until a toothpick comes out clean from the centers. Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to completely cool.
For the Cream Cheese Frosting
- Add the butter to a large bowl and whip on high speed with an electric mixer until pale in color and fluffy, about 5-10 minutes.½ cup (112 g) unsalted butter, softened
- Then add in the cream cheese and mix on medium-high speed until thoroughly combined, 1-2 minutes.4 oz (113 g) cream cheese, cold
- Sift in Florida Crystals® Organic Powdered Raw Cane Sugar, a little at a time, and mix on low then medium-low speed until all is combined together.2 cups (240 g) Florida Crystals® Organic Powdered Raw Cane Sugar
- Once all is combined, mix on high speed until the frosting is light and fluffy, 1-2 more minutes. Transfer the frosting to a piping bag fitted with a decorative tip.
Decorating the Cupcakes
- When the cupcakes are completely cooled, pipe a generous amount of cream cheese frosting onto each.
- Sprinkle the tops with chocolate shavings. Then, serve!chocolate shavings, for decoration
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