Air Fryer Carrot Cake Cupcakes
This Air Fryer Carrot Cake Cupcakes recipe makes a small batch of perfectly spiced carrot cake cupcakes topped with a thick and creamy cream cheese frosting. Perfect for Easter or a spring dessert.
Small Batch Baking
Only makes 5 cupcakes so it is great for a small family when you don’t want to be tempted by too many leftovers.
Air Fryer Cupcakes
Cupcakes actually cook really well in the air fryer. They get a little bit crispy on top and stay nice and moist in the middle. They will need to be cooked at a lower temperature than in the oven and they cook in less time.
Equipment Needed
- Box Grater to grate the carrots.
- Silicone Baking Cups– they are perfect for using in the air fryer.
- Air Fryer- I currently use Cosori 9-in-1 Pro Air Fryer 5-quart.
- Large Pastry Bag with a Large Star Tip– not necessary but it makes it easy to make the frosting look decorative.
How To Make Air Fryer Carrot Cake Cupcakes
- Whisk together the flour, spices, salt, baking powder, and baking soda in a bowl. Mix in carrots.
- In a separate bowl whisk together the vegetable oil, brown sugar, egg, sour cream, and vanilla.
- Add brown sugar mixture to the flour mixture and mix just until combined.
- Spoon batter into 5 silicone muffin cups.
- Preheat air fryer to 350 degrees.
- Air fry for 12 to 14 minutes. Let cool.
- Make frosting and frost the cupcakes.
- Serve
Recipe Tips
- Don’t use store-bought pre-shredded carrots. They are too thick and will not taste fresh. Freshly grated carrots also have more moisture. Grate your own in a food processor or use the large holes on a box grater.
- Don’t overfill the silicone cups. Fill them about 2/3 full.
- Use the air frying time as an estimate and give a peek at the 10 minute mark to see if they are done early.
- If the cupcakes get too brown on top before they are done, cover them with foil.
- Let cupcakes cool completely before frosting.
Storage
Can be stored in an airtight container in the refrigerator for 5 days.
More Air Fryer Desserts
Air Fryer Carrot Cake Cupcakes
This Air Fryer Carrot Cake Cupcakes recipe makes a small batch of perfectly spiced carrot cake cupcakes topped with a thick and creamy cream cheese frosting. Perfect for Easter or a spring dessert.
Yield: 5
Calories: 551kcal
Materials
Cupcakes
- ½ cup plus 2 tablespoons all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- ½ cup grated carrots
- ¼ cup vegetable oil
- ½ cup packed light brown sugar
- 1 large egg, room temperature
- 2 tablespoons sour cream, room temperature
- ½ teaspoon vanilla extract
Cream Cheese Frosting
- 6 ounces cream cheese, softened
- 4 tablespoons salted butter, softened
- ½ teaspoon vanilla extract
- 1½ to 2 cups powdered sugar
- 2 tablespoons chopped toasted walnuts
Instructions
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.Add the carrots and mix them in.
- In another medium bowl, whisk together vegetable oil, brown sugar, egg, sour cream and vanilla.
- Add the wet ingredients to the dry and mix just until combined.
- Spoon the batter into 5 silicone muffin cups.Preheat the air fryer to 330 degrees.
- Add the muffin cups to the air fryer basket. Air fry for 12 to 14 minutes.Let cool before frosting.
- To make frosting, use a hand-held electric mixer to beat cream cheese and butter until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.
- Transfer frosting to a pastry bag fitted with a large star tip. Pipe the frosting onto the cupcakes. Sprinkle with walnuts.
Video
Nutrition
Calories: 551kcal | Carbohydrates: 59g | Protein: 5g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 98mg | Sodium: 479mg | Potassium: 156mg | Fiber: 1g | Sugar: 47g | Vitamin A: 2960IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg
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