Joyce I just want to say thank-you! I made this recipe today (beginner baker here) and it was SO EASY TO FOLLOW! And the result was amazing!! I did the entire thing by hand (including the frosting...). It was very creamy, moist and delicious! I only used half the amount of apple sauce (as I could only find sweetened apple sause), double the amount of ground cinnamon, and I added some fresh lemon juice into the frosting which gave it a nice, fresh tangy taste! Topped it with pecans! I can't wait to make this for my family and impress everyone with my great recipe ;) xx
Just made these and they were delicious! I subituted the walnuts with almonds and the apple sauce with grated pear and they still turned out wonderful and moist. Thanks Stephanie!
I love all your videos. Easy to follow and the way you speak is reassuring. Even though almost all of your videos are long, I don't feel tired or feel like it's more than 10 minutes. Also, I like how you explain the method while doing the actual thing, there are others that would waste 1-3 minutes at the start just by talking and it's tiring.
We love your comments however due to our busy schedule questions on the recipes may take some time. We check our Facebook page more often so if you would like a quicker answer post your question there. A link to our Facebook page is in the description above.
Yes it is 350. You can always refer to the recipe on our website that includes everything about the recipe including the temperature. There is a link in the description.
Just made these cupcakes. I can never go wrong with your recipes. What I did differently was put sliced carrots in the blender with the eggs, oil and sugar (half brown sugar) Also added 1/3 cup coconut as you did in another carrot cake recipe. These cupcakes are excellent!!
Thankyou Stephanie. I really love how you state the weight conversions. My grand kids are comming to visit in a couple of weeks & I will make this for them (probably topped with crushed chocolate coated almonds lol!). I have tried many of your other recipes & they always turn out well as you explain yourself so well in the tutorials. Once again, Thanks.
Just finished making your Carrot Cake Cupcakes, half with Cream Cheese Frosting and half with Nut Streusel and.....YUM, YUM, YUM!!! I made them extra large in very pretty paper wrappers so they were stunning in appearance to go along with its awesome deliciousness. I also made your Mini Lemon Cheesecakes using your Lemon Curd and they were awesome as well. Thank you for sharing your consistently awesome recipes with us.
I tried this recipe for my mum's and friend's birthday, the reaction was so good!!! I seriously recommend this recipe if you're gonna follow it exactly
that's absolutely fantastic if you're a beginner... I started cooking watching her videos, and knowing exactly why and when I had to do things was crucial for becoming the good cook I am now.
Wow Stephanie!!!! I just made these carrot cupcakes. They are soooooo delicious!!!! I didn't add the frosting, we just ate them as muffins, so, they are now carrot muffins. Thumbs up for this recipe!!!!
I just made these and they were fantastic! I have been searching for a good carrot cupcake recipe and I think this is my favorite. It is moist and super delicious. Thank you Stephanie. I did dial down the powdered sugar to one cup and it was fine. I do not like super sweet stuff so it was perfect!
Hi Stephanie I am big fan of your recipes. I am vegetarian i dont eat egg i try your recipes using egg replacer and it comes out so good they were the best cupcakes..i am in love with you and your recipes...and rick who does your video editing is awesome too...i watch your videos again and again thank you so much
Thanks for the wonderful recipe & video. I found it useful to see the consistency of the carrots, and enjoy reading the comments too. I made these today with purple carrots. I only used 3/4 cup of sugar in the icing, and used Neufchâtel. They were perfect, everyone loved them! I may have to make them again in a few days!
Made these cupcakes and they were perfect for my taste: cake is just sweetened enough, moist and fluffy. I added extra icing sugar and it was sweeeeeet, but perfectly so.
Certain types of cakes become moist when stored. Carrot cupcakes are that way. You could store the cupcakes frosted in the refrigerator, which is what I normally do.
These cupcakes is SO MOIST even without the frosting. These are not just the most moist carrot cupcakes but the most moist in all categories of cupcakes and cakes. I don't know how, and it is unbelievable. I used pineapple chunks instead of applesauce, still they're melt in mouth and so fluffy. Thank you for this recipe. 💓
Wow I made these and they turned out beautiful and moist, and I used the cream cheese frosting recipe from your red velvet cupcakes recipe as that is the most delicious addictive cream cheese frosting recipe ever! ! They disappeared just like that.Thank you for this recipe! Fan from New Zealand :)
Made these 3 times now and they turned out delicious every time. Your recipes are very easy to follow. Thank you for your detailed instructions. So grateful for this recipe
If you are having this problem with all your cupcakes, it may be about the mixing of the batter or your oven temperature. You could try buying a free standing oven thermometer to double check your oven's calibration.
I really like this. Not complicated at all. Will definitely try it. I love baking cupcakes and I want to try as many new, interesting, easy to do recipes. Thank you for this :)
i made this recipe for a friends birthday and all went crazy about it, the cupcakes were soft and the topping was just right thank you for sharing this recipe :)
Hi! I love your videos and im making this carrot cupcake for my GCE O levels on wednesday.. If i halve this recipe, must I halve the amount for baking soda,vanilla extract and such? Your reply will mean A LOT to me thanks!
i emitted the apple sauce and it turned out perfectly fine!!! i've experimented with and without applesauce and i actually prefer the one without more!!
Making your Carrot Cupcake recipe right now for a treat tonight! Thanks so much, grating the carrots was testy for me as I tend to work fast on the grater, but I made it well and unscathed, thank goodness, LOL taking 5 then going to mix the ingredients together for the bake, can't wait to try them Thank you Stephanie!!
+Ronda Goodlet Stephanie, this cupcake was delish!! So moist and just really great! I also added chopped walnuts & raisons. So yummy thanks again for your recipes!
The texture will be about the same whether you use applesauce or crushed pineapple. The difference will be the flavor. There is a recipe and video on the site for making your own applesauce if you want to do that.
Today I made ths cake.... it's very delicious... very tasty... I felt very happy to make such a wonderful cake... very proud to say... thank u mam... thank u soo much....
Hi Stephanie u are the best, god bless un i just want to ask u a question, i ve been looking for baking soda here ( i live in morocco ) but i didn t find it anywere .. So what can replace baking soda, any idea ?
I just made this and it turned out soft and moist on the inside. Thank you! But if you are using baking powder make sure to only use half a teaspoon for it to not overflow since this happened to me when i used too much. I remade the cupcakes with half a teaspoon of baking powder and it turned out great! The only thing I would say is that it lacks that cinnamon and gingery flavour which i find in other carrot cakes. It tasted more like vanilla cupcakes.
This recipe uses baking soda not baking powder. The recipe does use 1 teaspoon of ground cinnamon which gives a good flavor. And if you like a ginger flavor you could add some ground ginger.
Hi, I made these CCs today and they were a HIT!! Congrats. Simply delicious!!! I wondered, since this was my first time using oil instead of butter in a recipe, could I substitute always in the same amount? is there a rule of thumb? for exampe could I do it in your double chocolate cupcake recipe? I loved the tase, but they came out a bit dry. Tks!
Just made a batch, well, doubled the recipe. Says one batch makes 12, but my doubling gave me 36 (not complaining). Had to try one before frosting. It was moist and delicious - not too sweet - so I know they'll be perfect with the cream cheese frosting. Thank you!
thanks so much for this recipe im learning on cooking and baking and i will love to make these for mothers day in two days thanks love your baking by the way when you finished everything I wanted to eat the, lolz. your a very good bakers by the way :)
I have to say that i just made these carrot cupcakes and they came out so delicious.. But the only thing that i didnt like that much was the cream cheese frosting .i just wish it wouldve been better.but i cant complain about the cupcakes...thanks for sharing your recipes i love them......
I see you have more than 1 carrot cake/muffin recipe is this the best one or is a newer recipe better? If I add vanilla ext can I still add a little Orange ext? Thank you👍🐇🐇
Joyce I just want to say thank-you! I made this recipe today (beginner baker here) and it was SO EASY TO FOLLOW! And the result was amazing!! I did the entire thing by hand (including the frosting...). It was very creamy, moist and delicious! I only used half the amount of apple sauce (as I could only find sweetened apple sause), double the amount of ground cinnamon, and I added some fresh lemon juice into the frosting which gave it a nice, fresh tangy taste! Topped it with pecans! I can't wait to make this for my family and impress everyone with my great recipe ;) xx
Made these two times and they turned out lovely each time. Thank you Stephanie for those great recipes
Just made these and they were delicious! I subituted the walnuts with almonds and the apple sauce with grated pear and they still turned out wonderful and moist. Thanks Stephanie!
I love all your videos. Easy to follow and the way you speak is reassuring.
Even though almost all of your videos are long, I don't feel tired or feel like it's more than 10 minutes.
Also, I like how you explain the method while doing the actual thing, there are others that would waste 1-3 minutes at the start just by talking and it's tiring.
DEKKH HASSO yy
We love your comments however due to our busy schedule questions on the recipes may take some time. We check our Facebook page more often so if you would like a quicker answer post your question there. A link to our Facebook page is in the description above.
Yes it is 350. You can always refer to the recipe on our website that includes everything about the recipe including the temperature. There is a link in the description.
Stephanie Joy, Thanks for showing the manual way of making these
Just made these cupcakes. I can never go wrong with your recipes. What I did differently was put sliced carrots in the blender with the eggs, oil and sugar (half brown sugar)
Also added 1/3 cup coconut as you did in another carrot cake recipe.
These cupcakes are excellent!!
Thankyou Stephanie. I really love how you state the weight conversions. My grand kids are comming to visit in a couple of weeks & I will make this for them (probably topped with crushed chocolate coated almonds lol!). I have tried many of your other recipes & they always turn out well as you explain yourself so well in the tutorials. Once again, Thanks.
Just finished making your Carrot Cake Cupcakes, half with Cream Cheese Frosting and half with Nut Streusel and.....YUM, YUM, YUM!!! I made them extra large in very pretty paper wrappers so they were stunning in appearance to go along with its awesome deliciousness.
I also made your Mini Lemon Cheesecakes using your Lemon Curd and they were awesome as well.
Thank you for sharing your consistently awesome recipes with us.
I tried this recipe for my mum's and friend's birthday, the reaction was so good!!! I seriously recommend this recipe if you're gonna follow it exactly
Thank you I am in for a treat .stay safe.
Very lovely cup cakes we have here! Thank you Stephanie for the great recipe! Can't wait to the next!
This is one of my favorite cooking channels on youtube!
that's absolutely fantastic if you're a beginner... I started cooking watching her videos, and knowing exactly why and when I had to do things was crucial for becoming the good cook I am now.
Hi! I've been following your recipe for about 5 years and everytime they are a huge hit, so thank you so much!!
Wow Stephanie!!!! I just made these carrot cupcakes. They are soooooo delicious!!!! I didn't add the frosting, we just ate them as muffins, so, they are now carrot muffins. Thumbs up for this recipe!!!!
Your all recipes are awesome. i have tried your pan cakes and carrot cupcakes.
I just made these and they were fantastic! I have been searching for a good carrot cupcake recipe and I think this is my favorite. It is moist and super delicious. Thank you Stephanie. I did dial down the powdered sugar to one cup and it was fine. I do not like super sweet stuff so it was perfect!
Hi Stephanie I am big fan of your recipes. I am vegetarian i dont eat egg i try your recipes using egg replacer and it comes out so good they were the best cupcakes..i am in love with you and your recipes...and rick who does your video editing is awesome too...i watch your videos again and again thank you so much
Hi do you mind me asking which brand egg replacer you used.Thanks for mentioning it.
As always, a thorough lesson with tips you would never think of yourself. Thank you for yet another great class!
Best carrot cupcake tutorial so far. Thorough instructions. Can’t wait to try. Thanks!
Guess people don't have much patience these days. I love how detailed the JoyofBaking videos are.
Yes, you could leave it out, although the cupcakes won't be quite as moist.
I made the cupcakes yesterday today i got only one left!!!Thank you for another great recipe!Moist and yummy and so,so easy to make!
Thanks for the wonderful recipe & video. I found it useful to see the consistency of the carrots, and enjoy reading the comments too. I made these today with purple carrots. I only used 3/4 cup of sugar in the icing, and used Neufchâtel. They were perfect, everyone loved them! I may have to make them again in a few days!
Very educational video. Thank you Stephanie for your excellent demonstration skills.
I just finished making them. AMAZING RESULTS!!! Thanks so much for the recipe. They are delicious!😋
Made these cupcakes and they were perfect for my taste: cake is just sweetened enough, moist and fluffy. I added extra icing sugar and it was sweeeeeet, but perfectly so.
In the headnote of the carrot cake recipe, I say you can add applesauce or even crushed pineapple if you want the cake to be a little more moist.
Yes, that would be very nice.
Certain types of cakes become moist when stored. Carrot cupcakes are that way. You could store the cupcakes frosted in the refrigerator, which is what I normally do.
Yes, you can use whatever frosting you like on cupcakes.
I use a Kenwood Titanium Chef KM010 and a Caso Induction burner.
I prepared this cake today for church service and it came out wonderful. Thank you for perfect receive
I bought the glass bowls from Williams Sonoma.
Good joy 😋
These cupcakes is SO MOIST even without the frosting.
These are not just the most moist carrot cupcakes but the most moist in all categories of cupcakes and cakes. I don't know how, and it is unbelievable. I used pineapple chunks instead of applesauce, still they're melt in mouth and so fluffy.
Thank you for this recipe. 💓
Wow I made these and they turned out beautiful and moist, and I used the cream cheese frosting recipe from your red velvet cupcakes recipe as that is the most delicious addictive cream cheese frosting recipe ever! ! They disappeared just like that.Thank you for this recipe! Fan from New Zealand :)
Made these 3 times now and they turned out delicious every time. Your recipes are very easy to follow. Thank you for your detailed instructions. So grateful for this recipe
i added an orange food color to the Frosting and it is perfect.
thank you Stephanie
I made these today and they are heavenly, thank you.
Love this recipe! are they freezable? Thankyou.
It's my first time seeing that kind of paper liner and it sooo cute 😍
I Love your recipies and the way you explain, thnaks from Mexico.
A little cracking is normal. However, if there are lots of cracks it could be from either over mixing the batter or over baking.
My first time baking cupcakes ever- I left out the nuts and used a little less sugar, but the cakes still turned out amazing!!! Thank you :)
The absolute best cupcakes!! Joy, thank you for sharing this recipe with us! DELICIOUS.
Because this is a very moist cupcake, they do soften when stored.
Tried your recipe because you converted cups to grams for me haha. The taste was awesome despite not adding apple into the mixture.
If you are having this problem with all your cupcakes, it may be about the mixing of the batter or your oven temperature. You could try buying a free standing oven thermometer to double check your oven's calibration.
Not sure why that would happen. Was your butter and cream cheese too soft? Did you try refrigerating it to firm it up?
I really like this. Not complicated at all. Will definitely try it. I love baking cupcakes and I want to try as many new, interesting, easy to do recipes. Thank you for this :)
I love these muffins, I used wheat flour and a little brown sugar. Thanks so much. A lot of fun with my daughters.
I made it .soooo delicious and tasty.. thank you for sharing this recipe .. love your recipes 😍
I love all of your recipes so, so much! I use them all of the time!
Soft fluffy moist!! DELICIOUS!! Thank you for the recipe!
i made this recipe for a friends birthday and all went crazy about it, the cupcakes were soft and the topping was just right
thank you for sharing this recipe :)
looks yummy... will surely gonna try it tomorrow. Thanks for sharing
Everything you do is so delicious, and you are very professional, good job!!
Hi! I love your videos and im making this carrot cupcake for my GCE O levels on wednesday.. If i halve this recipe, must I halve the amount for baking soda,vanilla extract and such? Your reply will mean A LOT to me thanks!
thank you for this recipe! the cupcakes were so moist and delicious!
i emitted the apple sauce and it turned out perfectly fine!!! i've experimented with and without applesauce and i actually prefer the one without more!!
+zoey lim excuse me, if you dont mind me asking, did you substitute the applesauce with something else or did you just leave it? thanks :)
i just left it out :-)
Me too but the flavor was lacking for me. I will stick to her carrot cake recipe it's divine!
thank you Miss Joy for sharing your recipe . ..God bless
There is a video for making your own homemade apple sauce on the site.
I am going to try to make these tomorrow for me and my girlfriends. I am so exited, they look delicious
I've made those and they turned out awesome!
Making your Carrot Cupcake recipe right now for a treat tonight! Thanks so much, grating the carrots was testy for me as I tend to work fast on the grater, but I made it well and unscathed, thank goodness, LOL taking 5 then going to mix the ingredients together for the bake, can't wait to try them Thank you Stephanie!!
+Ronda Goodlet Stephanie, this cupcake was delish!! So moist and just really great! I also added chopped walnuts & raisons. So yummy thanks again for your recipes!
You could use the batter to make a loaf cake. However, I've never tried it, so I'm not sure about the amount. Sorry.
I made them today and they taste amazing! Thank you so much!
Yes, you can add almonds.
I am so thankful for your carrot muffin recipe.Thank you.
I love how she gives it in ml and gr and cup measurement
They are from a website called shopsweetlulu.
This is a moist batter, so depending on the paper liners you use, it will stick.
We are in India, and currently under lockdown, thank you for this awesome recipe. I tried it once and tonight, trying it again.
The texture will be about the same whether you use applesauce or crushed pineapple. The difference will be the flavor. There is a recipe and video on the site for making your own applesauce if you want to do that.
Can i omit them?
made them yesterday, yummmmyyyy!!!!! thanks for ur help.
Aww, that so cute.. Another quick and easy vanilla cupcake recipe with whipped cream on How To Make Easy Vanilla Cupcakes
Today I made ths cake.... it's very delicious... very tasty... I felt very happy to make such a wonderful cake... very proud to say... thank u mam... thank u soo much....
Yes we found that the clanking sound on the granite was quite disruptive on the video.
Can't find your website..help please
Baked these today and they turned out well. Thank you.
Hi Stephanie u are the best, god bless un i just want to ask u a question, i ve been looking for baking soda here ( i live in morocco ) but i didn t find it anywere .. So what can replace baking soda, any idea ?
Your awesome those look amazing i will have to try them out
The baking cups look very sturdy. Does anyone know the size and brand of these? I love all the videos. They are very easy to follow!
loved the muffins..every week a bake one of your recipes..just great.... regards from Brazil. :-)))
Not absolutely necessary but it does make a moist cupcake.
Thank you thank you Stephanie . An excellent tutorial. You have made a Baker out of me. Happy Mother's Day👍🌹
You can use brown sugar and I've never made these cupcakes without the apple sauce. I would think if you leave it out the cupcakes won't be as moist.
I just made this and it turned out soft and moist on the inside. Thank you!
But if you are using baking powder make sure to only use half a teaspoon for it to not overflow since this happened to me when i used too much. I remade the cupcakes with half a teaspoon of baking powder and it turned out great!
The only thing I would say is that it lacks that cinnamon and gingery flavour which i find in other carrot cakes. It tasted more like vanilla cupcakes.
This recipe uses baking soda not baking powder. The recipe does use 1 teaspoon of ground cinnamon which gives a good flavor. And if you like a ginger flavor you could add some ground ginger.
Hi, I made these CCs today and they were a HIT!! Congrats. Simply delicious!!!
I wondered, since this was my first time using oil instead of butter in a recipe, could I substitute always in the same amount? is there a rule of thumb? for exampe could I do it in your double chocolate cupcake recipe? I loved the tase, but they came out a bit dry. Tks!
excellent,simply u r superb,i love ur recipes
Great recipe. And it did make exactly 12! Thank you.
Hi is it moist or dry
Síp.
Just made a batch, well, doubled the recipe. Says one batch makes 12, but my doubling gave me 36 (not complaining). Had to try one before frosting. It was moist and delicious - not too sweet - so I know they'll be perfect with the cream cheese frosting. Thank you!
thanks so much for this recipe im learning on cooking and baking and i will love to make these for mothers day in two days thanks love your baking by the way when you finished everything I wanted to eat the, lolz. your a very good bakers by the way :)
Hi. Is it possible to make the cream cheese frosting without the use of an electric/hand mixer? Just purely using a wire whisk? :)
yum
Okay so I just made these and they were the BEST follow the recipe exact and it will turn out delicious!
I love to bake your oatmeal cookies and carrot cupcake too . ..
I have to say that i just made these carrot cupcakes and they came out so delicious.. But the only thing that i didnt like that much was the cream cheese frosting .i just wish it wouldve been better.but i cant complain about the cupcakes...thanks for sharing your recipes i love them......
Thanks for sharing your recipe (: Oh and thanks for all the details. I will be trying this
I see you have more than 1 carrot cake/muffin recipe is this the best one or is a newer recipe better? If I add vanilla ext can I still add a little Orange ext? Thank you👍🐇🐇
Thank you for the recipe Stephanie I was looking forward to it :D