These egg-free, moist and soft One Bowl Carrot Cupcakes topped with a silky vanilla buttercream frosting is about to become your new favourite bake. No special equipment is needed here. The cake batter is mixed in one bowl, using just a whisk or a fork. Easy and delicious!!!
These One Bowl Carrot Cupcakes are made with simple and basic ingredients, which you might have in your kitchen right now.
Instead of the cream cheese topping which you will usually find with carrot cake recipes, these cupcakes are topped with delicious vanilla buttercream.
This will make a great bake, especially if you are serving at a party or transporting them to another venue. That's because, since we are using buttercream, Â you don't have to worry about the cream cheese getting soft and runny.
You will notice that there is brown sugar as well as white granulated sugar in this recipe. The brown sugar helps add more moisture to the cupcakes and also enhances the flavour. So try not to leave out this ingredient as it does contribute to the texture and flavour of the cupcake.
Raisins and pecans or walnuts have not been added to this recipe, because I really wanted to keep it simple, and still have the great flavour. However please feel free to add it into the batter if you prefer.
MAKING THE ONE BOWL CARROT CUPCAKES
START BY MAKING THE CARROT CUPCAKE BATTER
Super easy to make, In a large bowl, the flour, baking powder, salt and cinnamon powder are mixed together with a whisk or fork.
Add in the melted butter, milk and vanilla and mix well. The mixture might look dry now, but do not worry, because when you add the grated carrots, it will provide more moisture to the batter.
Using a spatula or spoon, fold in the grated carrots. As you fold in the carrots you will see and feel that the batter now has more moisture.
Fill the cupcake paper cases up to ¾, using an ice cream scoop or spoon.
Bake in a preheated oven of 356°F / 180°C for 15 to 20 minutes, until a skewer or toothpick inserted into one of the cupcakes, comes out clean without any batter clinging to it.
Remove from the oven and place the cupcakes on a wire rack, and allow to cool completely before topping with the vanilla buttercream.
MAKING THE VANILLA BUTTERCREAM FROSTING
Using a handheld beater or whisk, beat the butter for about 2 minutes. Slowly add in the powdered sugar/icing sugar and vanilla extract and mix well, until the mixture is light and fluffy.
Pipe or spread the buttercream over the cooled cupcakes and add a sprinkle of cinnamon powder if you like.
A little cupcake with incredible flavour, this is one bake that you are going to love.
Enjoy ♥
One Bowl Carrot Cupcakes
Ingredients
FOR THE CARROT CUPCAKES
- ¾ cup / 170g white granulated sugar
- â…“ cup / 60g brown sugar
- 2 â…“ cup / 280g all purpose / cake flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon powder
- ½ teaspoon salt
- ½ cup / 115g butter melted
- ½ cup / 125ml milk
- 1 teaspoon vanilla extract
- 1 ¼ cup / 180g grated carrots
FOR THE VANILLA BUTTERCREAM
- 1 cup / 225g butter softened
- 2 cups / 240g powdered / icing sugar
- 1 teaspoon / 5 ml vanilla extract
Instructions
TO MAKE THE CARROT CUPCAKES
- In a large bowl, the flour, baking powder, salt and cinnamon powder are mixed together with a whisk or fork.
- Add in the melted butter, milk and vanilla and mix well. The mixture might look dry now, but do not worry, because when you add the grated carrots, it will provide more moisture to the batter.
- Using a spatula or spoon, fold in the grated carrots. As you fold in the carrots you will see and feel that the batter has more moisture.
- Fill the cupcake paper cases up to ¾, using an ice cream scoop or spoon.
- Bake in a preheated oven of 356°F / 180°C for 15 to 20 minutes, until a skewer or toothpick inserted into one of the cupcakes, comes out clean without any batter clinging to it.
- Remove from the oven and place the cupcakes on a wire rack, and allow to cool completely before topping with the vanilla buttercream.
TO MAKE THE VANILLA BUTTERCREAM
- Using a handheld beater or whisk, beat the butter for about 2 minutes. Slowly add in the powdered sugar/icing sugar and vanilla extract and mix well, until the mixture is light and fluffy.
Maria | kitchenathoskins says
I love a good carrot cake!! This looks so moist and just one bowl for all these cupcakes, I don't have to get my stand mixer out. Loving these....
Kelly @ Kelly Lynns Sweets and Treats says
Carrot cake is always a winner in our house!! Next time I get a request for carrot cake cupcakes I will have to make yours. Totally love that they are made in one bowl! Easy easy 🙂
neil@neilshealthymeals.com says
As I've said before Ashika your cake decoration is outstanding. And I've no doubt that they taste every bit as good as well as they look! So moist and delicious looking. Yummy!
Kelsie | the itsy-bitsy kitchen says
I love carrot cake! I just made one the other day and realized that I don't make it often enough; I'll have to try yours because I love how light they look!
Laura says
Ashika, these cupcakes look so delectable! I love carrot cake, and in cupcake form, I’m imagining heavenly flavor! Perfect for Valentine’s Day, too!
Rani says
Looks yummy and light. I need to ask can we bake it in a cake pan? Will that change anything and please let me know how long should that be baked for. Thanks in advance.
The Gardening Foodie says
Hi Rani, thank you, I am happy that you like this recipe too :
To answer your question: Sure, this batter can be baked in a greased and lined 8 inch (20cm) round cake pan.
The temperature will stay the same as stated in the recipe. Baking time should be approximately 20 minutes or until a skewer or toothpick inserted into one of the cupcakes, comes out clean without any batter clinging to it.
I hope this helps answer your question 🙂
Happy baking 🙂