Martha Stewart Carrot Cake Cupcakes Recipe

Martha Stewart’s carrot cake cupcakes use oil instead of butter, which is the opposite of her full-size carrot cake, and the texture is completely different because of it. These are soft, moist, lightly spiced with cinnamon, ginger, and cloves, studded with golden raisins, and topped with a cream cheese frosting that makes 24 cupcakes in under 30 minutes of bake time.

I make these Martha Stewart carrot cake cupcakes with cream cheese frosting when I need to bring something to a party and do not want to deal with layers and assembly. They travel better than a full cake and disappear faster too.

Try More Dessert Recipes:

• Carrot Cake
• Lemon Cake
• Funfetti Cake

Is 1 1/2 Cups Of Oil Really Necessary?

It sounds like a lot, and honestly it surprised me the first time I measured it out. But the oil is what makes these cupcakes so moist without needing a mixer.

Some reviewers say the cupcakes came out greasy, and I think that happens if you overbake or overfill the cups. I fill each one exactly three-quarters full and pull them right at 23 minutes, and they come out soft without dripping.

Carrot Cake Cupcakes Ingredients

This recipe is different from Martha’s full-size carrot cake. It uses oil and buttermilk instead of butter, and adds golden raisins and a touch of cloves that the layer cake does not have.

• 1 pound medium carrots, peeled and finely grated
• 3 large eggs, room temperature
• 2 cups sugar
• 1 1/2 cups vegetable oil
• 1/3 cup buttermilk
• 1 vanilla bean, split and scraped (or 1 1/2 teaspoons pure vanilla extract)
• 1/2 cup golden raisins (optional)
• 1 cup walnuts or pecans, toasted and finely chopped (optional)
• 3 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• Cream cheese frosting
• Sweetened shredded coconut, toasted, for decorating

How To Make Martha Stewart Carrot Cake Cupcakes

1. Preheat and prep: Preheat the oven to 325°F. Line 2 standard muffin tins with paper liners.
2. Combine the wet ingredients: In a bowl, whisk together the grated carrots, eggs, sugar, oil, buttermilk, vanilla seeds, and golden raisins and nuts if using.
3. Mix the dry ingredients: In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
4. Combine wet and dry: Stir the flour mixture into the carrot mixture until well combined. No mixer needed.
5. Fill and bake: Divide the batter among the muffin cups, filling each three-quarters full. Bake at 325°F, rotating the tins halfway through, until a tester comes out clean, 23 to 28 minutes.
6. Cool: Let the cupcakes cool in the tins on wire racks for 10 minutes. Turn out onto the racks and let cool completely.
7. Frost and decorate: Frost the cupcakes with cream cheese frosting and sprinkle with toasted coconut, pressing gently to help it stick.

Can You Turn This Into A Regular Cake?

I have seen this question come up in reviews and the answer is yes, but the timing changes. Pour the batter into two 9-inch round pans and bake at 325°F for about 35 to 40 minutes instead of 23.

That said, Martha already has a separate carrot cake recipe that is built for layers and uses butter instead of oil. If you want a layer cake, I would use that recipe instead of trying to convert this one.

What I Bring These To

Easter, mostly. The toasted coconut on top looks like little nests and people always comment on it. I have also brought them to school bake sales and office potlucks where a full cake would be too much to deal with.

If I am setting up a bigger dessert spread, I will put these next to something chocolate like brownies or a plate of chocolate chip cookies. The carrot cupcakes always go first.

Do Unfrosted Cupcakes Need To Be Refrigerated?

No. Martha says unfrosted cupcakes can sit at room temperature overnight, or you can freeze them in airtight containers for up to two months. I usually bake them a day ahead and frost the morning I need them.

Once frosted, keep them in the fridge for up to three days. The cream cheese frosting needs to stay cold. Just bring them to room temperature for about 20 minutes before serving so the frosting softens up.

FAQs

• How many cupcakes does this make? Martha says 24. I usually get 24 to 26 depending on how full I fill the cups. Three-quarters full is the target.
• Can I skip the raisins? Yes. Martha lists them as optional. I skip them about half the time and nobody notices.
• Can I use walnuts instead of pecans? Either works. Martha lists both as options. Toast them first at 350°F for 8 to 10 minutes and chop them fine before folding into the batter.

More Dessert Recipes:

• Hummingbird Cake
• Vanilla Cake
• Coconut Cake

Nutrition Facts

(1 cupcake, makes 24)

• Calories: 340
• Total Fat: 18g
• Saturated Fat: 5g
• Cholesterol: 45mg
• Sodium: 210mg
• Total Carbohydrates: 42g
• Protein: 4g