Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake Cupcakes with Cream Cheese Frosting are moist, spiced mini cakes packed with grated carrots and topped with a rich, tangy cream cheese frosting. These classic cupcakes are a delightful twist on traditional carrot cake—perfect for celebrations, springtime gatherings, or anytime you’re craving a cozy dessert.

Why You’ll Love This Recipe

These cupcakes are incredibly moist and flavorful, with just the right balance of sweetness and spice. The cream cheese frosting adds a creamy, tangy finish that perfectly complements the tender carrot-filled cake. They’re easy to make, freezer-friendly, and great for sharing.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:

• All-purpose flour
• Baking powder
• Baking soda
• Ground cinnamon
• Ground nutmeg
• Salt
• Granulated sugar
• Brown sugar
• Eggs
• Vegetable oil or neutral oil
• Vanilla extract
• Grated carrots (freshly grated)
• Crushed pineapple (drained, optional)
• Chopped walnuts or pecans (optional)

For the cream cheese frosting:

• Cream cheese (softened)
• Unsalted butter (softened)
• Powdered sugar
• Vanilla extract
• Pinch of salt

directions

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, cinnamon, nutmeg, and salt.
3. In a separate large bowl, beat together granulated sugar, brown sugar, eggs, oil, and vanilla until well combined.
4. Stir in grated carrots (and pineapple and nuts, if using).
5. Gradually fold in the dry ingredients until just combined—do not overmix.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. To make the frosting, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt, and beat until fluffy.
10. Once cupcakes are cool, frost and decorate as desired.

Servings and timing

This recipe makes 12 cupcakes.
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Variations

• Add raisins or shredded coconut for extra texture and flavor.
• Use applesauce or Greek yogurt in place of some oil for a lighter version.
• Add a pinch of cloves or ginger for a more spiced flavor.
• Top with chopped nuts, toasted coconut, or a dusting of cinnamon.
• Make it gluten-free by using a 1:1 gluten-free flour blend.

storage/reheating

Store cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving. Frosted cupcakes can also be frozen for up to 2 months—freeze until solid, then wrap and store. Thaw in the fridge overnight before serving.

FAQs

Can I make these cupcakes ahead of time?

Yes, bake the cupcakes a day ahead and frost them when ready to serve. They store well.

Do I need to peel the carrots before grating?

Yes, peeling gives a cleaner taste and texture, especially if using thick-skinned carrots.

Can I use store-bought shredded carrots?

Freshly grated carrots work best for moisture and texture, but pre-shredded can be used in a pinch.

What kind of oil should I use?

Neutral oils like vegetable, canola, or avocado oil work well.

Can I skip the pineapple?

Yes, it’s optional—it adds moisture and sweetness, but the cupcakes are great without it.

How do I make the frosting stiffer?

Chill the frosting before piping, or add more powdered sugar to thicken it.

Can I make mini cupcakes?

Yes, bake for 10–12 minutes and check for doneness with a toothpick.

Is it okay to use low-fat cream cheese?

You can, but full-fat cream cheese gives a richer and smoother frosting.

Can I leave out the nuts?

Yes, they’re optional and can be omitted or replaced with other mix-ins like raisins.

How do I prevent dense cupcakes?

Don’t overmix the batter and be sure to measure flour correctly by spooning and leveling.

Conclusion

Carrot Cake Cupcakes with Cream Cheese Frosting are a timeless treat that’s easy to make and always a hit. With warm spices, tender texture, and a tangy, creamy topping, these cupcakes are perfect for birthdays, holidays, or simply enjoying a homemade dessert any day of the week.

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