Why You’ll Love This Recipe
Carrot Cake Cupcakes with Cream Cheese Frosting are a classic dessert in a convenient, handheld form. Moist, spiced cupcakes filled with grated carrots and optional add-ins like nuts or raisins are crowned with a rich, tangy cream cheese frosting. Perfect for spring celebrations, birthdays, or any day you crave comforting sweetness.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cupcakes:
all-purpose flourbrown sugarsugarbaking powderbaking sodaeggsvegetable oilvanilla extractgrated carrotsground cinnamonnutmegsaltchopped walnuts or pecans (optional)raisins or crushed pineapple (optional)
For the frosting:
cream cheeseunsalted butterconfectioners’ sugarvanilla extractpinch of salt
directions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, beat the eggs, sugars, oil, and vanilla until smooth.
Fold in the grated carrots and any optional add-ins like nuts or pineapple.
Gradually mix in the dry ingredients just until combined.
Divide the batter evenly among cupcake liners, filling each about ¾ full.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat cream cheese and butter until smooth and fluffy.
Gradually add confectioners’ sugar, vanilla extract, and a pinch of salt. Beat until light and creamy.
Frost the cooled cupcakes generously using a piping bag or spatula.
Servings and timing
This recipe yields 12 cupcakes.Preparation time: 15 minutesBaking time: 18-22 minutesCooling and frosting time: 30 minutesTotal time: 1 hour
Variations
Top with chopped nuts, shredded coconut, or carrot curls for decoration.
Use maple or orange zest in the frosting for a flavor twist.
Make mini cupcakes and adjust baking time to 10-12 minutes.
Add shredded apple for extra moisture.
Fill the cupcakes with cream cheese frosting for a surprise center.
storage/reheating
Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days.Bring to room temperature before serving for best flavor and texture.Unfrosted cupcakes can be frozen for up to 2 months and frosted after thawing.
FAQs
Can I make these ahead?
Yes, bake and freeze unfrosted cupcakes, then frost before serving.
Are they very sweet?
They have a balanced sweetness complemented by the tangy frosting.
Can I skip the nuts or raisins?
Absolutely—customize the add-ins to your taste.
Why are my cupcakes dense?
Avoid overmixing the batter and measure ingredients accurately.
Can I use store-bought frosting?
You can, but homemade cream cheese frosting has superior flavor and texture.
Can I make these gluten-free?
Yes, use a gluten-free all-purpose flour blend suitable for baking.
Can I substitute applesauce for oil?
Yes, for a lighter version, though the texture will be slightly different.
Can I pipe the frosting?
Yes, just make sure it’s well chilled and thick enough to hold shape.
Do I need to peel the carrots?
Yes, peeling gives the best texture and removes bitterness.
How long can they sit out?
They can stay at room temperature for up to 2 hours, then refrigerate.
Conclusion
Carrot Cake Cupcakes with Cream Cheese Frosting are a delightful, personal-sized version of a timeless dessert. Moist, warmly spiced, and topped with creamy frosting, they’re as festive as they are flavorful. Whether for Easter, birthdays, or everyday indulgence, they’re sure to satisfy every craving.
Print
Carrot Cake Cupcakes (with Cream Cheese Frosting)
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Carrot Cake Cupcakes are moist, spiced treats filled with grated carrots, warm spices, and optional add-ins like nuts or raisins, all topped with rich cream cheese frosting.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
- 1/4 cup crushed pineapple, drained
- 1/4 cup chopped walnuts or pecans (optional)
- 1/4 cup raisins (optional)
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with 12 paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, whisk eggs, oil, brown sugar, granulated sugar, and vanilla until combined.
- Stir in grated carrots and pineapple, then fold in the dry ingredients just until combined. Add nuts and raisins if using.
- Divide batter evenly among cupcake liners, filling about 3/4 full.
- Bake for 20–24 minutes or until a toothpick inserted comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract, and beat until fluffy.
- Frost cooled cupcakes and garnish with chopped nuts if desired.
Notes
- Use freshly grated carrots for the best texture and moisture.
- Let cupcakes cool completely before frosting to prevent melting.
- Store frosted cupcakes in the refrigerator for up to 4 days.