Carrot Cake Cupcakes
Soft, moist carrot cake cupcakes made with a simple box mix and a few easy upgrades for bakery-style flavor and texture.
Servings 24 cupcakes
Equipment
- Hand Mixer
- Food Chopper
- Cupcake Pan
- Cookie Scoop
- Cupcake Liners
- Wire Rack
Ingredients
- 1 box Spice Cake Mix (15.25 oz)
- 1 pkg Instant Vanilla Pudding Mix
- 4 large Eggs
- 1/2 cup Canola Oil
- 1/2 cup Whole Milk
- 1 cup Finely Minced Carrots
- 1/2 tsp Cardamom
- 2 tbsp Cinnamon
- 1 tsp Vanilla Butter Emulsion
- 1 can Cream Cheese Frosting (or make your own)
Instructions
- Preheat oven to 350°F and line cupcake tins with paper liners.
- Pulse peeled carrots in a chopper until finely minced. Measure 1 cup and set aside.
- In a large bowl, combine cake mix, pudding mix, eggs, oil, and milk. Mix with a hand mixer on medium speed for 2 minutes until smooth.
- Add carrots, cardamom, cinnamon, and butter vanilla emulsion. Mix just until combined.
- Fill liners about ⅔ full
- Bake for 16–19 minutes. Check at 16 minutes; a toothpick should come out clean.
- Let cupcakes rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, frost with cream cheese frosting.