Carrot cake in cupcake form? Yes, please! These Carrot Cake Cupcakes are moist, flavorful, and perfectly spiced—everything you love about carrot cake, but in bite-sized, easy-to-eat portions. With a soft, tender crumb and a dreamy cream cheese frosting that’s just the right amount of sweet and tangy, these cupcakes are a true crowd-pleaser. Whether you’re celebrating a special occasion or just need a little sweet treat to brighten your day, these cupcakes are the perfect choice. Trust me, they’ll disappear faster than you can say “carrot cake”!
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Why You’ll Love Carrot Cake Cupcakes
These cupcakes aren’t just any dessert—they’re a hug in cupcake form. Here’s why they’re about to become your new favorite:
Perfectly Moist: The secret to these cupcakes’ moist texture lies in the combination of ingredients. Each bite is soft, tender, and full of flavor.
Flavor Packed: With cinnamon, nutmeg, and a touch of vanilla, these cupcakes are bursting with cozy, warm flavors. The carrots add a natural sweetness and earthiness that’s simply irresistible.
Easy to Make: No complicated steps here—just mix, bake, and frost! These cupcakes are perfect for beginner bakers or anyone looking for an easy recipe that doesn’t skimp on taste.
Cream Cheese Frosting: The tangy cream cheese frosting is the perfect complement to the rich, spiced cake. It’s smooth, slightly sweet, and just the right amount of decadence.
Customizable: Add in some chopped nuts or raisins for extra texture, or keep it simple if you prefer. This recipe is flexible, so you can make it your own!
Ingredients in Carrot Cake Cupcakes
Let’s talk about the ingredients that make these cupcakes so delicious:
All-Purpose Flour: Forms the base of the cupcakes, giving them structure without being too dense.
Baking Powder & Baking Soda: These are the leavening agents that help the cupcakes rise and become light and fluffy.
Cinnamon & Nutmeg: The warm spices that bring those cozy, comforting flavors to life.
Granulated Sugar: Sweetens the cupcakes, giving them just the right amount of sweetness.
Brown Sugar: Adds moisture and a rich, caramel-like flavor.
Vegetable Oil: Helps keep the cupcakes moist and tender.
Eggs: Bind everything together and help with the rise.
Carrots: The star of the show! Shredded carrots add moisture and a natural sweetness.
Vanilla Extract: A touch of vanilla rounds out the flavor profile.
Salt: Just a pinch to balance the sweetness and enhance all the other flavors.
Cream Cheese: For the frosting—smooth, tangy, and oh-so-delicious!
Butter: Adds richness to the frosting and helps it hold its shape.
Powdered Sugar: Sweetens the frosting and gives it the perfect texture.
Vanilla Extract: Adds a little extra flavor to the frosting.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Here’s how to whip up these amazing cupcakes:
Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to keep things neat and easy.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
Mix Wet Ingredients: In a separate bowl, beat together the sugar, brown sugar, and oil until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Add Carrots: Fold in the shredded carrots, making sure they’re evenly distributed throughout the batter.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
Fill the Cupcake Liners: Spoon the batter into the cupcake liners, filling each about 2/3 of the way full.
Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Make the Frosting: While the cupcakes cool, beat together the cream cheese and butter until smooth and fluffy. Gradually add the powdered sugar and vanilla extract, and beat until the frosting is light and creamy.
Frost the Cupcakes: Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.
Serve and Enjoy: These cupcakes are best enjoyed the same day, but you can store any leftovers in an airtight container for up to 3 days.
How to Serve Carrot Cake Cupcakes
These cupcakes are perfect on their own, but here are a few ideas to elevate your treat:
Fresh Fruit: Serve these cupcakes with a side of fresh fruit, like berries or citrus, for a refreshing contrast to the rich flavors.
Coffee or Tea: Pair with a warm cup of coffee or tea for the ultimate afternoon treat.
Ice Cream: For an extra indulgent dessert, top your carrot cake cupcake with a scoop of vanilla or cinnamon ice cream.
As a Gift: Wrap them up in a cute box or tin and give them as a sweet gift to friends or family.
Additional Tips
Prep Ahead: You can make the cupcakes ahead of time and store them in an airtight container for up to 3 days. Frost them just before serving for the best texture.
Customize with Add-ins: If you like, fold in some chopped walnuts or raisins for extra texture and flavor.
Storage Tips: These cupcakes will keep for up to 3 days at room temperature. Store them in an airtight container to keep them fresh.
Freeze for Later: You can freeze the unfrosted cupcakes for up to 3 months. When ready to serve, thaw and frost them.
Double the Batch: These cupcakes freeze beautifully, so if you’re making a batch, why not make extra and freeze some for later?
FAQ Section
Q1: Can I make these cupcakes without frosting?
A1: Absolutely! The cupcakes are delicious on their own, but the cream cheese frosting definitely adds that special touch.
Q2: Can I use store-bought frosting?
A2: Sure! If you’re in a rush, store-bought cream cheese frosting will work in a pinch. But homemade frosting is always better!
Q3: Can I make mini carrot cake cupcakes?
A3: Yes! Simply adjust the baking time. Mini cupcakes usually take around 12-15 minutes to bake.
Q4: Can I use a different oil?
A4: Yes! You can substitute vegetable oil with melted coconut oil or even applesauce for a lighter version.
Q5: Can I add other ingredients like nuts or raisins?
A5: Definitely! Feel free to fold in some chopped walnuts, pecans, or raisins to add extra texture.
Q6: Can I make this recipe gluten-free?
A6: Yes! Use a 1:1 gluten-free flour blend in place of the all-purpose flour to make these cupcakes gluten-free.
Q7: Can I use a different frosting flavor?
A7: Yes! If you’re not a fan of cream cheese frosting, you can use a vanilla buttercream frosting or even a coconut frosting.
Q8: How can I make the frosting thicker?
A8: If your frosting is too thin, add more powdered sugar, a little at a time, until you reach your desired consistency.
Q9: How do I store leftover cupcakes?
A9: Store leftover cupcakes in an airtight container at room temperature for up to 3 days. If you’re storing them longer, place them in the fridge.
Q10: Can I make these cupcakes ahead of time?
A10: Yes! You can bake the cupcakes ahead of time and store them in an airtight container. Frost them when you’re ready to serve.
These Carrot Cake Cupcakes are the perfect sweet treat to enjoy with friends and family or as a special indulgence just for you. With their moist texture, warm spices, and creamy frosting, they’re sure to become a favorite. Enjoy!
Print
Carrot Cake Cupcakes
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Total Time: 35-40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Carrot Cake Cupcakes are a twist on the classic family favorite, combining moist carrot cake with a fluffy, creamy cream cheese frosting. Topped with walnuts and raisins (optional), these cupcakes bring comfort and joy in every bite. Perfect for parties, holidays, or any time you’re craving a sweet treat!
Ingredients
- For the Cupcakes:
- 4 large eggs
- 2 cups (380g) granulated sugar
- 1 cup (236ml) vegetable oil
- 2 cups (280g) all-purpose flour, or 1:1 gluten-free flour
- 2 teaspoons (8.5g) baking soda
- 1 teaspoon (5g) salt
- 2 teaspoons (8.5g) cinnamon
- 3 cups grated raw carrots
- 1 cup chopped walnuts (optional)
- 1 cup raisins (optional)
- For the Whipped Cream Cheese Frosting:
- 1 cup (226g) unsalted butter, cold
- 16 ounces cream cheese, cold
- 6–7 cups (780g) powdered confectionary sugar
- 2 teaspoons (10ml) vanilla extract
- 2 tablespoons (30ml) heavy whipping cream or milk (optional)
Instructions
- Make the Cupcakes: Preheat the oven to 350°F (175°C). Line a cupcake pan with cupcake liners. Lightly beat the eggs with a fork, then add the sugar and beat on low speed until smooth. Add the oil and continue beating on low speed until well mixed.
- In a medium bowl, combine the dry ingredients. Slowly add the dry ingredients to the wet ingredients and beat until incorporated.
- Use a food processor to shred the carrots into smaller pieces. Add the shredded carrots to the batter and beat until combined. Fold in walnuts and raisins if desired.
- Using a large cookie scoop, divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes until slightly risen. Test the cupcakes for doneness by inserting a toothpick into the center. If it comes out clean, they’re done. Cool completely.
- Make the Frosting: Cut the butter into 1-inch blocks. Beat the butter for 1-2 minutes until slightly softened. Add the cream cheese and beat for 2-3 minutes until fluffy and smooth, scraping the bowl occasionally.
- Slowly add the confectionary sugar and vanilla extract. Beat until you reach your desired frosting consistency. For an airy frosting, whip on medium-high speed for at least 2 minutes.
- If the frosting is too sweet, add 1 tablespoon heavy whipping cream and beat until combined. For a stiffer consistency, add an additional 1/2 cup powdered sugar.
- Frost the cooled cupcakes. Store in the refrigerator and serve at room temperature.
Notes
- For extra moisture, you can add a cup of crushed pineapple (drained) to the batter.
- If you prefer a different frosting, consider using a buttercream frosting as an alternative.
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 40g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg