Carrot Cake Cupcakes

I’m thrilled to share this super-easy from-scratch recipe for moist carrot cake cupcakes topped with rich cream cheese frosting.

Why You’ll Love This Recipe

I love these cupcakes because they bake up moist, fluffy, and perfectly spiced—the shredded carrots add flavor and natural sweetness. The cream cheese frosting is tangy, creamy, and completes each bite beautifully. Plus, it only takes basic pantry ingredients to make these a go-to recipe.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cupcakes:

• 1 ¼ cup all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp ground cinnamon

• ¼ tsp ground nutmeg

• 2 cups shredded carrots (about ½ lb)

• ¾ cup granulated sugar

• ¼ cup packed light brown sugar

• 2 large eggs, room temperature

• 1 tsp pure vanilla extract

• ⅔ cup vegetable oil (or canola oil)

Frosting:

• 1 cup (8 oz block) cream cheese, softened but still cool

• ¼ cup unsalted butter, softened but still cool

• 1 cup confectioners’ sugar, sifted

• ½ tsp vanilla extract

Directions

1. Preheat the oven to 350 °F and line a 12-cup muffin tin with paper liners.

2. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

3. In another bowl, mix the granulated sugar, brown sugar, and oil until combined, about 1 minute. Add eggs and vanilla; mix until incorporated.

4. On low speed, gradually add the dry ingredients and mix just until combined (about 15 seconds). Stir in the shredded carrots by hand, scraping the sides and bottom of the bowl.

5. Fill liners two-thirds full and bake for 20–22 minutes, or until a toothpick inserted in the center comes out with a few crumbs. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

6. To make the frosting, beat the cream cheese and butter together for about 90 seconds until smooth. Add vanilla; mix briefly. On low speed, slowly add confectioners’ sugar and blend just until incorporated.

7. Frost cooled cupcakes (I like to use a piping bag). Optionally dust with ground cinnamon or sprinkle chopped nuts on top.

Servings and timing

This recipe makes 14 standard-size cupcakes. Prep time is around 10 minutes, baking time is 20–22 minutes, and total time is about 30–35 minutes.

Variations

• I like stirring in ¼ cup chopped walnuts, pecans, or golden raisins with the carrots for extra texture and flavor.

• For mini cupcakes, I reduce the baking time to 10–12 minutes.

• I sometimes swap the cream cheese frosting for a classic vanilla buttercream or cinnamon frosting.

• I’ve also added a bit of crushed pineapple or unsweetened applesauce for even more moisture.

storage/reheating

I store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Before serving, I let them sit at room temperature for about 30 minutes. If I want to make them ahead, I freeze the unfrosted cupcakes wrapped individually in plastic wrap and sealed in an airtight container. They keep well frozen for up to 1 month. When I’m ready, I thaw them in the fridge overnight and frost just before serving.

FAQs

What’s the best way to grate carrots for cupcakes?

I always use freshly grated carrots—either with a box grater or a food processor with a shredding attachment. I avoid pre-shredded carrots since they’re too dry and don’t blend well into the batter.

Can I use applesauce instead of oil?

Yes, I like replacing half the oil with unsweetened applesauce to lighten the cupcakes a bit while keeping them moist.

Can I freeze these cupcakes?

Absolutely. I freeze the unfrosted cupcakes, then thaw them in the fridge overnight and frost them before serving. It’s a great way to prep ahead.

How do I keep the frosting from being too soft?

I always use cream cheese and butter that’s softened but still cool. If my kitchen is warm, I chill the frosting briefly in the fridge before piping to keep it firm.

Can I make this as a full cake instead?

Yes, this batter works great for a single-layer 8-inch cake. I adjust the baking time to about 30–35 minutes and check for doneness with a toothpick in the center.

Conclusion

These carrot cake cupcakes are one of my favorite desserts to make when I want something comforting, moist, and full of flavor. The cream cheese frosting adds the perfect sweet tanginess, and I love how easy they are to whip up from scratch. Whether it’s for springtime gatherings or just because, they never disappoint.

Carrot Cake Cupcakes

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Moist and fluffy carrot cake cupcakes topped with tangy cream cheese frosting, made from scratch with simple pantry ingredients.

• Total Time: 30–35 minutes
• Yield: 14 cupcakes

Ingredients

Cupcakes: 1 ¼ cup all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 tsp ground cinnamon, ¼ tsp ground nutmeg, 2 cups shredded carrots (about ½ lb), ¾ cup granulated sugar, ¼ cup packed light brown sugar, 2 large eggs (room temperature), 1 tsp pure vanilla extract, ⅔ cup vegetable oil (or canola oil)

Frosting: 1 cup (8 oz block) cream cheese (softened but still cool), ¼ cup unsalted butter (softened but still cool), 1 cup confectioners’ sugar (sifted), ½ tsp vanilla extract

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Instructions

1. Preheat oven to 350 °F (175 °C) and line a 12-cup muffin tin with paper liners.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In another bowl, mix granulated sugar, brown sugar, and oil until combined (about 1 minute). Add eggs and vanilla, mixing until incorporated.
4. On low speed, gradually add the dry ingredients and mix just until combined (about 15 seconds). Stir in shredded carrots by hand, scraping the bowl.
5. Fill liners two-thirds full and bake for 20–22 minutes, or until a toothpick inserted in the center comes out with a few crumbs. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
6. For the frosting, beat cream cheese and butter together for about 90 seconds until smooth. Add vanilla and mix briefly. On low speed, slowly add confectioners’ sugar and blend until incorporated.
7. Frost cooled cupcakes using a piping bag or spatula. Optionally dust with cinnamon or sprinkle with chopped nuts.

Notes

• Stir in ¼ cup chopped walnuts, pecans, or golden raisins with the carrots for added texture.
• For mini cupcakes, reduce bake time to 10–12 minutes.
• Swap cream cheese frosting for vanilla buttercream or cinnamon frosting for a different twist.
• Add crushed pineapple or unsweetened applesauce for more moisture.

• Author: Amelia
• Prep Time: 10 minutes
• Cook Time: 20–22 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 cupcake
• Calories: 290
• Sugar: 25g
• Sodium: 180mg
• Fat: 16g
• Saturated Fat: 4g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg