Carrot Cake Cupcakes
These Carrot Cake Cupcakes are soft, moist, and perfectly spiced with cinnamon and warm flavors, topped with rich cream cheese frosting. Perfect for Easter, birthdays, bake sales, or spring gatherings, this easy carrot cake cupcakes recipe delivers classic flavor in convenient, handheld portions.
Ingredients
- For the Cupcakes:
- 2 cups finely grated carrots freshly grated
- 2 cups all-purpose flour
- 3 large eggs room temperature
- 1 cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- Optional: ½ cup chopped walnuts or pecans
- Optional: ½ cup raisins
- For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3 –4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Batter
- Preheat oven to 350°F (175°C).
- Line a muffin tin with cupcake liners.
- In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate large bowl, mix oil, granulated sugar, and brown sugar.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Fold in grated carrots (and nuts or raisins if using).
- Gradually add dry ingredients to wet ingredients. Mix just until combined. Do not overmix.
- Bake
- Fill cupcake liners about ¾ full.
- Bake for 18–22 minutes.
- Rotate pan halfway through baking.
- Cupcakes are done when a toothpick inserted in the center comes out clean.
- Cool
- Let cool in pan for 5 minutes.
- Transfer to a wire rack and cool completely before frosting.
- Make the Frosting
- Beat cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar.
- Mix in vanilla extract.
- Beat 2–3 minutes until fluffy.
- Pipe or spread onto fully cooled cupcakes.
Notes
- Always use freshly grated carrots for maximum moisture.
- Do not overmix the batter to avoid dense cupcakes.
- Make sure cupcakes are completely cool before frosting.
- For thicker frosting, chill 20 minutes before piping.
- Unfrosted cupcakes freeze well for up to 3 months.