Sweet and tender carrot cake cupcakes with cream cheese frosting are the perfect spring or Easter dessert! They're a snap to make, and so delicious.
If you're looking for the BEST carrot cake cupcakes - look no further. These cupcakes are moist and sweet - filled with pieces of carrot!
The base cake is a spiced batter that has grated carrots folded in and once cooled, the cupcakes get topped with a creamy, tangy cream cheese frosting that is incredibly easy to make!
Why You'll Love This Recipe
- An easy, elevated dessert. This sweet treat is easy to make, but fancy enough to serve to guests at any gathering.
- Freezer friendly. Save time by making a batch or two of cupcakes. Unfrosted, they freeze well for a couple of months.
- A kid-friendly way to include veggies. Kids can't resist the fluffy cream cheese frosting, and the carrots are finely grated, so they're not as noticeable.
For a dessert with carrots that is less sweet than cupcakes, make a batch of carrot muffins or mini carrot muffins!
Ingredients
See ingredient substitutions in the next section. ⬇️
To make the carrot cupcakes, you'll need:
- all-purpose flour: I like to use unbleached flour, because it's less processed than bleached flour.
- leaveners: You'll need both baking powder and baking soda. If you haven't used them in a while, it's best to test them for freshness before you start baking.
- spices: You'll need some ground cinnamon, ginger, and coarse sea or Kosher salt. Avoid using iodized table salt; it tends to give baked goods a metallic aftertaste.
- vegetable oil
- white granulated sugar
- light brown sugar
- large eggs
- vanilla extract
- shredded carrots: To save time, you can buy shredded carrots, but they're more expensive than shredding a whole carrot.
For the cream cheese frosting you'll need:
- unsalted butter
- powdered sugar: This is also known as confectioner's sugar. If you don't have any on hand, you can make your own.
To make powdered sugar, use a 1:1 ratio of granulated sugar and cornstarch. Combine the ingredients in a high speed blender (like a Vitamix) or food processor. - cream cheese: For the creamiest and fluffiest frosting, use full fat cream cheese.
- vanilla extract
- finely chopped walnuts: The nuts are an optional ingredient, for garnishing the top of the carrot cake cupcakes.
📖 Time-Saving Tip - Testing Baking Soda or Baking Powder for Freshness
This simple little test can save you time and money, because if your leavener is expired, whatever you're baking wont rise in the oven! This test works for baking soda and baking powder:
- Add about ½ teaspoon of baking soda or powder to a small bowl. Stir in an equal amount of an acidic ingredient, like vinegar or citrus juice.
- If the solution doesn't start to bubble immediately, it's time to replace your leavener.
Substitutions
- all-purpose flour: If you'd like to make this a gluten free dessert, swap the AP flour for a cup-for-cup variety of gluten-free all-purpose flour. Two popular brands are Bob's Red Mill and King Arthur Flour.
- leaveners: If you happen to be out of baking powder, but you have baking soda and cream of tartar on hand, you can make a baking powder substitute.
To use baking soda as a substitute for baking powder, mix one-half teaspoon of cream of tartar with one-quarter teaspoon of baking soda for every one teaspoon of baking powder. - sugar: To reduce the calories in the carrot cupcakes, feel free to use any cup-for-cup granulated sugar substitute. Monkfruit sugar is a good option. This recipe will work using all white sugar as substitute for the brown sugar.
- unsalted butter: If you need or want to use salted butter for the cream cheese frosting, you can.
Although I haven't tested plant-based butter substitutes, I don't recommend using them for the frosting. They generally have a lot of water in them, which will likely make the frosting difficult to whip. - egg: Egg yolks are important for creating moisture and structure, so I don't recommend using egg substitutes for carrot cake cupcakes. If you want to do some testing on your own, you certainly can. For tips and suggestions, read my article, Egg Substitutions for Baking.
- vanilla extract: You can substitute almond extract, or if you need an alcohol-free flavoring, you can use vanilla essence.
Frosting: If you aren't a fan of cream cheese frosting, you can use Cool Whip frosting, cinnamon frosting or Italian meringue! And vanilla buttercream is always a delicious option.
Other ways to decorate cupcakes
- other nuts: Walnuts are classic with carrot cake, but you can use any type you prefer.
- raisins: Stir them into the batter and/or sprinkle a few over the frosting.
- shredded coconut
- a sprinkle of cinnamon
- carrot curls or shreds: Use a veggie peeler or box grater to make them.
- dye some of the frosting orange, then pipe it into the shape of a carrot.
How to Make Carrot Cake Cupcakes
Summary only. The complete recipe instructions are in the card at the bottom of this post ⬇️
- Make the carrot cake batter.
- Pour batter into the cupcake pan and bake. Leave room for the cupcakes to rise.
- Make the cream cheese frosting while cupcakes are cooling.
- Frost and garnish the carrot cupcakes.
How to Make Cream Cheese Frosting
- Add the butter to the bowl of an electric stand mixer and beat on medium speed until completely smooth. You can also use a handheld electric whisk if desired.
- Sift in the powdered sugar and beat until very smooth and fluffy – about 5 minutes.
- Add the cream cheese and vanilla extract and beat for another few minutes until thick.
Liz's Tips for the Best Cupcakes
- Use room temperature ingredients. Even the eggs and other refrigerated ingredients should be brought to room temperature before you start baking.
- To prevent cupcakes from sticking to the pan, line the wells with paper liners. In my experience, plain white liners are best. Decorative liners tend to bleed colors onto the pan. If you want to use decorative cupcake liners, simply slip them over the white ones just before you frost the cupcakes.
- Sift the dry ingredients into the bowl. This helps to eliminate lumps and clumps of flour and powdered sugar.
- Use the "toothpick test" to determine doneness. To ensure that the carrot cupcakes aren't raw/underbaked, insert a toothpick into the center of a cupcake.
If the toothpick comes out dry or with a few moist crumbs, they're ready to come out of the oven.
Storage
Storing: You can store these cupcakes unfrosted for up to 2 days in an airtight container at room temperature. Or up to 5 days in the refrigerator. We prefer to store them in the fridge!
Freezing: I don't love freezing cupcakes. It's best to enjoy them fresh. If you are going to freeze cupcakes, freeze them unfrosted!
Carrot Cupcakes Recipe FAQ
Why is my carrot cake not moist?
Two common reasons for dry cake and cupcakes are overmixing the batter and overbaking them.
Do carrot cupcakes need to be refrigerated?
Due to the perishable dairy products in the the frosting, frosted cupcakes need to be refrigerated. Even if they don't have frosting, it's best to refrigerate them to maintain their freshness.
Other Easy Cupcake Recipes
Carrot Cake Cupcakes
Sweet and tender carrot cake cupcakes with cream cheese frosting are the perfect spring or Easter dessert! Easy to make and so delicious.
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Servings: 12 cupcakes
Calories: 572kcal
Ingredients
For the cupcakes:
- 1½ cups all-purpose flour
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 cup vegetable oil
- ⅖ cup light brown sugar
- ½ cup granulated white sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups shredded carrot approx. 2 medium carrots
For the frosting:
- ¾ cup unsalted butter at room temp
- 1⅓ cups powdered sugar
- 12 ounces cream cheese block style, softened
- 1 teaspoon vanilla extract
- ¼ cup finely chopped walnuts for garnish, optional
Instructions
- Preheat the oven to 350℉ and line a cupcake pan with 12 paper liners.
Make Carrot Cupcakes
- To a medium mixing bowl, add flour, baking powder, baking soda, salt, cinnamon and ginger. Whisk well to combine. Set aside.
- To a large mixing bowl, add vegetable oil, brown sugar, and white sugar. Whisk well to combine. Add the eggs one by one, whisking to combine after each addition. Then add the vanilla extract and mix again.
- Sift the flour mixture into the bowl of cupcake batter. Use a wooden spoon or mixing spatula to gently fold the ingredients together. Avoid over mixing, which can cause cupcakes to be dry/crumbly.
- Add the shredded carrots to the batter and gently fold again to combine.
- Transfer the mixture to prepared cupcake pan. Each liner should be about two-thirds full with batter.
- Bake in preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few loose crumbs.
- Remove from oven and leave the cupcakes in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
- When the cupcakes are cool, make the frosting.
Make Cream Cheese Frosting
- Add the butter to the bowl of a stand mixer (or use an electric hand mixer) and beat on high speed until completely smooth.
- Sift in the powdered sugar and beat on medium speed until very smooth and fluffy, about 5 minutes. *To prevent a powdered sugar storm, start the mixer on low speed.
- Add the cream cheese and vanilla extract and beat on medium speed for another few minutes, until thick and fluffy.
Assemble the Cupcakes
- Add frosting to a piping bag inserted with a star tip (or use a knife to spread the frosting). *I use a Wilton 1M piping tip. Pipe swirls of the cream cheese frosting on top of each cupcake. If desired, sprinkle tops of cupcakes with finely chopped walnuts.
Helpful Notes and Tips From Liz
- For a moist and tender cake, bring all ingredients, including refrigerated ingredients, to room temperature before you start baking.
- To prevent cupcakes from sticking to the pan, line the wells with paper cupcake liners. In my experience, plain white liners are best. Decorative liners tend to bleed colors onto the pan. If you want to use decorative cupcake liners, simply slip them over the white ones just before you frost the cupcakes.
Nutrition
Serving: 1 frosted cupcake | Calories: 572kcal | Carbohydrates: 49g | Protein: 5g | Fat: 41g | Saturated Fat: 16g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 266mg | Potassium: 141mg | Fiber: 1g | Sugar: 35g | Vitamin A: 3468IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg
Diana
Hi! Looking forward to making these as a treat for my Dad... but I don't have vegetable oil in the house; would it be okay to use melted coconut oil? I also have olive and avocado but not sure those would go well as far as taste. Thanks!
Liz Marino
Sorry I just saw this! these should work with coconut oil, but I can't be sure without trying it!