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Carrot Cake Cupcakes Recipe

These carrot cake cupcakes are the perfect balance of moist, flavorful cake and smooth, creamy frosting. With the natural sweetness of grated carrots, a hint of cinnamon, and a rich, tangy cream cheese frosting, these cupcakes will become a favorite in your dessert rotation. Perfect for Easter, birthdays, or just because, these cupcakes bring the comfort of classic carrot cake in a single serving!

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Whisk
  • Cupcake liners
  • Muffin tin
  • Cooling rack
  • Piping bag or spatula for frosting

Ingredients

  • Cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups finely grated carrots about 3 medium carrots
  • 1/2 cup chopped walnuts or pecans optional
  • Cream Cheese Frosting:
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3-4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  • Prepare the Cupcakes:
  • Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In a large bowl, beat together the eggs, granulated sugar, vegetable oil, and vanilla extract until smooth and well combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Stir in the grated carrots and, if using, the walnuts or pecans.
  • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  • Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  • Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
  • Prepare the Cream Cheese Frosting:
  • Beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
  • Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
  • Add the vanilla extract and a pinch of salt, and beat until the frosting is fluffy and smooth.
  • If the frosting is too thick, add a little milk to reach your desired consistency.
  • Frost the Cupcakes:
  • Once the cupcakes are completely cool, frost them with the cream cheese frosting using a piping bag or a spatula. You can garnish with additional chopped nuts or even a small grated carrot for decoration.