Carrot Cake Cupcake Recipe
These moist carrot cake cupcakes are perfectly spiced with cinnamon and loaded with freshly grated carrots. Topped with creamy cream cheese frosting, they’re ideal for any occasion from birthday parties to afternoon tea.
There’s something incredibly special about carrot cake that just makes people smile. Maybe it’s the way those warm spices fill your kitchen while baking, or how surprisingly moist each bite turns out.
I’ve been making these cupcakes for years now, and they never fail to disappear within minutes at gatherings.
What I love most is how they strike that perfect balance between being a treat and sneaking in some vegetables. My kids have no idea they’re eating carrots, and honestly, I’m not telling them anytime soon!
The cream cheese frosting on top is dangerously good—tangy, sweet, and so smooth you’ll want to eat it by the spoonful.
Why You’ll Love This Recipe
Incredibly Moist Texture – The grated carrots release moisture during baking, creating cupcakes that stay soft and tender for days. You’ll never bite into a dry cupcake with this recipe.
Easy to Make – No fancy equipment or complicated techniques required. Just mix, pour, and bake. Perfect for busy weeknights or when you need a quick dessert solution.
Perfect Portion Control – Unlike cutting a whole cake, cupcakes come pre-portioned. Great for parties, lunchboxes, or when you want just one sweet treat without temptation.
Crowd-Pleasing Flavor – The warm spices combined with sweet cream cheese frosting appeal to almost everyone. Even people who claim they don’t like carrot cake end up loving these.
Make-Ahead Friendly – Bake them in advance and frost later, or freeze unfrosted cupcakes for up to three months. They’re lifesavers when you need dessert in a pinch.
Carrot Cake Cupcake Recipe
Ingredients
- For the Cupcakes:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- ¾ cup vegetable oil
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots about 3-4 medium carrots
- ½ cup crushed pineapple drained (optional)
- ½ cup chopped walnuts or pecans optional
- ⅓ cup raisins optional
- For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
- Whisk together all dry ingredients in a large bowl.
- In another bowl, whisk oil, eggs, and vanilla until smooth.
- Gently mix wet ingredients into dry ingredients until just combined.
- Fold in grated carrots and optional pineapple, nuts, and raisins.
- Fill liners ⅔ full and bake 18–22 minutes, until a toothpick comes out clean.
- Cool 5 minutes in pan, then transfer to a wire rack to cool completely.
- Beat cream cheese and butter until smooth; add powdered sugar, vanilla, and salt and beat until fluffy.
- Frost cooled cupcakes, garnish if desired, and serve or store airtight.
Nabeela’s Pro Tips
Grate Your Carrots Finely – Use the smaller holes on your box grater for the best texture. Large carrot chunks can make your cupcakes dense and create uneven baking.
Bring Ingredients to Room Temperature – This is especially important for the eggs and dairy in the frosting. Room temperature ingredients blend together more easily, creating a smoother batter and creamier frosting.
Don’t Skip the Pineapple – I know it’s listed as optional, but that crushed pineapple truly makes a difference in moisture level. Just make sure to drain it really well—squeeze it in a paper towel to remove excess liquid so your batter doesn’t become too wet.
Test Your Baking Powder – Old leavening agents won’t give you the rise you need. To test if yours is still good, drop a teaspoon in hot water—if it fizzes actively, you’re good to go. If nothing happens, it’s time to buy fresh.
Soften Cream Cheese Properly – For the smoothest frosting, let your cream cheese sit at room temperature for at least an hour.
FAQ
Can I make these cupcakes ahead of time?
Absolutely! Bake the cupcakes up to 2 days in advance and store them unfrosted in an airtight container at room temperature. They actually taste even better the next day as the flavors develop. Frost them a few hours before serving for the freshest presentation.
How do I store leftover cupcakes?
Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days because of the cream cheese frosting. Let them sit at room temperature for about 20 minutes before eating—they taste much better when they’re not cold.
Can I freeze these carrot cake cupcakes?
Yes! Freeze unfrosted cupcakes in a freezer-safe container or bag for up to 3 months. Thaw them overnight in the refrigerator or at room temperature for a few hours, then frost as usual.
Can I substitute the oil with applesauce or butter?
You can use applesauce for a lower-fat version, but your cupcakes will be less moist and slightly denser. Butter will give you great flavor but won’t keep them as tender as oil does.
Why are my cupcakes sinking in the middle?
This usually happens when you overmix the batter or open the oven door too early. Overmixing creates too much air that collapses during baking, while opening the door causes temperature fluctuations.
