Moist Carrot Cupcakes with Cream Cheese Frosting and Pecan
These tender carrot cupcakes use baby food carrot puree for extra moisture and sweetness, creating an incredibly soft crumb. Enhanced with chopped pecans and coconut, they're topped with classic cream cheese frosting and garnished with dried apricot slices shaped like tiny carrots with fresh mint tops. The baby food trick makes these cupcakes exceptionally moist while adding concentrated carrot flavor. Perfect for spring celebrations, birthday parties, or any time you want an take on classic carrot cake in individual portions.
Ingredients
- 3 cups all purpose flour
- 3 cups granulated sugar
- 1 tablespoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cinnamon
- 1 teaspoon salt
- 1 ½ cups vegetable oil
- 4 eggs
- 3 4 oz jars carrot baby foodfinely grated carrots1 1/2 cups freshtexture
less smooth, more texture
- 1 tablespoon vanilla extract
- ½ teaspoon vanilla extract
- 1 ½ cups pecans, chopped
- 1 ½ cups sweetened shredded coconut
- 1 8-ounce package cream cheese, softened
- 4 tablespoons butter
- 1 cup confectioner's sugar
- ¾ cup pecans, finely chopped
- 12 dried apricots
- 1 bunch fresh mint
Instructions
- 1
Preheat oven to 350 degrees F
- 2
Line 18 muffin cups with paper liners
- 3
Sift flour, granulated sugar, baking soda, 2 teaspoons cinnamon, and salt into large bowl
- 4
Whisk together oil, eggs, 1 tablespoon vanilla, and carrot puree in separate bowl
- 5
Stir wet ingredients into dry ingredients
- 6
Fold in chopped pecans and coconut
- 7
Fill prepared cups halfway
- 8
Bake until golden and tester comes out clean, about 30 minutes
- 9
Let stand 5 minutes then remove from trays to cool completely on wire racks
- 10
Beat cream cheese, butter, confectioners sugar, remaining vanilla and cinnamon for frosting
- 11
Frost cooled cupcakes generously
- 12
Roll edges in finely chopped pecans if desired
- 13
Slice each dried apricot into 3 carrot-shaped wedges
- 14
Arrange 2 apricot slices and mint sprigs on each cupcake
Tips
Using carrot baby food creates extra moisture and concentrated flavor compared to grated fresh carrots
Let cupcakes cool completely before frosting to prevent melting
Store in refrigerator due to cream cheese frosting - they'll keep 3-4 days
Good to Know
Refrigerate in airtight container for 3-4 days
Cupcakes can be baked 1 day ahead, wrapped and stored at room temperature. Frost day of serving.
Serve at room temperature or slightly chilled
Common Mistakes
Don't overmix batter to avoid tough cupcakes
Ensure cupcakes are completely cool before frosting to prevent melting
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
less smooth, more texture
FAQ
Can I use fresh grated carrots instead of baby food?
Yes, use 1 1/2 cups finely grated carrots, but the texture will be less smooth and moist than using baby food puree.
How long do these cupcakes keep?
Store frosted cupcakes in the refrigerator for 3-4 days in an airtight container due to the cream cheese frosting.
Can I freeze these cupcakes?
Yes, freeze unfrosted cupcakes for up to 3 months. Thaw completely before frosting and serving.