Name: Carrot Cake Cupcakes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Dessert
Ingredients: 1 cup vegetable oil; 3 large eggs + 1 egg yolk; 1 ¼ cups granulated sugar; ¾ cup brown sugar; ½ cup sour cream; 2 teaspoons vanilla extract; 2 ½ cups all-purpose flour; 1 teaspoon salt; 1 ¼ teaspoons baking soda; ½ teaspoon ground cinnamon; ½ teaspoon ground nutmeg; 1 teaspoons baking powder; 3 cups grated carrots fresh; 8 oz cream cheese softened; ½ cup salted butter softened; 3 ½ – 4 cups powdered sugar sifted; 1 teaspoon vanilla extract; 2-3 teaspoons milk as needed for consistency; crushed walnuts or pecans

Jump to Recipe · Leave a Review

Carrot cake cupcakes have a way of tugging at the heartstrings of anyone who’s ever tasted them. They blend the cozy, spiced essence of traditional carrot cake into a portable treat that’s perfect for any occasion. Imagine biting into a fluffy, moist cupcake that bursts with vibrant carrot flavor, followed by the rich tang of cream cheese frosting. It’s a celebration for both your taste buds and your senses!

Pin this for later!

These classic carrot cake cupcakes make for an excellent dessert or sweet snack that pleases crowds—whether at birthdays, potlucks, or simply as a delightful afternoon pick-me-up. The combination of sweet carrots and warm spices creates an inviting aroma that fills your kitchen. Soft, scrumptious, and generously topped with creamy frosting, they are easy to whip up and even easier to love. I encourage you to try your hand at these; you might just find a new cherished recipe!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Carrot Cake Cupcakes
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Carrot Cake Cupcakes

Why You’ll Love This Recipe

Simple & Quick: With just 15 minutes of prep and 35 minutes in the oven, you’ll have these cupcakes ready in no time!
Irresistible Flavor: The blend of fresh carrots and spices results in a sweet, wholesome bite that’s soft and tender.
Eye-Catching Appeal: Topped with fluffy cream cheese frosting and a sprinkle of nuts, these cupcakes are as beautiful as they are delicious!
Flexible Serving: Perfect for breakfast, afternoon snack, or dessert, they fit any occasion you can think of.
Diet-Friendly Options: Consider making these gluten-free by substituting with a gluten-free flour blend if desired.

Ingredients You’ll Need

1 cup vegetable oil: This keeps the cupcakes moist and tender. Can be swapped with melted coconut oil for a subtle flavor change.
3 large eggs + 1 egg yolk: These act as binding agents, adding richness. Ensure they’re room temperature for better emulsion.
1 ¼ cups granulated sugar: Provides sweetness; be sure to use the right measurement for optimal texture.
¾ cup brown sugar: The molasses in brown sugar adds depth; dark brown sugar has even more flavor if you prefer.
½ cup sour cream: This adds extra moisture and a slight tang; plain yogurt can serve as a substitute.
2 teaspoons vanilla extract: For that warm, comforting flavor. Pure extract will yield the best results.
2 ½ cups all-purpose flour: Acts as the base; whole wheat flour can be a healthier alternative.
1 teaspoon salt: Enhances the overall flavor balance; don’t omit it.
1 ¼ teaspoons baking soda: Gives lift to the cupcakes, ensuring a fluffy texture.
½ teaspoon ground cinnamon: Invokes warmth and spice; fresh ground cinnamon can intensify flavor.
½ teaspoon ground nutmeg: Adds a unique aromatic quality; use sparingly, as it can be potent.
1 teaspoons baking powder: Provides additional leavening alongside the baking soda.
3 cups grated fresh carrots: The star of the show! Freshly grated provides moisture and sweetness; pre-bagged shredded carrots can also work in a pinch.
8 oz cream cheese, softened: Essential for the rich frosting. Ensure it’s well softened for easy mixing.
½ cup salted butter, softened: This enhances the creamy texture of the frosting. Room temperature is best.
3 ½ – 4 cups powdered sugar, sifted: For sweetness; sifting helps eliminate clumps for smooth frosting.
1 teaspoon vanilla extract: Again, to infuse flavor into the frosting.
2-3 teaspoons milk: Needed for consistency in frosting; adjust based on your desired texture.
Crushed walnuts or pecans: Optional but adds a nice crunch and flavor contrast; feel free to omit if desired.

How to Make Carrot Cake Cupcakes

Preheat the Oven: Start by preheating your oven to 350°F and lining a cupcake pan with paper liners. A light spritz of nonstick spray on the liners ensures that your cupcakes release easily.
Mix the Wet Ingredients: In a large bowl, whisk together 3 large eggs and 1 egg yolk until smooth and slightly frothy. Incorporate 1 ¼ cups granulated sugar, ¾ cup brown sugar, 1 cup vegetable oil, ½ cup sour cream, and 2 teaspoons vanilla extract. Mix until you achieve a glossy, smooth batter, ensuring to scrape the bowl sides well.
Combine the Dry Ingredients: In a separate medium bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon salt, 1 ¼ teaspoons baking soda, ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and 1 teaspoon baking powder. This pre-mixing helps evenly distribute the ingredients.
Fold in the Dry Ingredients: Gently fold the dry mixture into the wet ingredients, taking care not to overmix. This step keeps your cupcakes light and fluffy. Once just combined, fold in 3 cups of grated fresh carrots to add moisture and that classic carrot cake chew.
Fill the Liners: Using an ice cream scoop or spoon, fill each cupcake liner about two-thirds of the way full to allow for rising without overflow.
Bake: Place your cupcake pan in the preheated oven and bake for about 18-20 minutes, checking with a toothpick to see if it comes out clean at the center. The enticing aroma of baking will fill your kitchen!
Cool Completely: Once done, remove the cupcakes and let them cool completely on a wire rack to prevent melting the frosting when you apply it.
Prepare the Frosting: In a mixing bowl, beat 8 oz of softened cream cheese and ½ cup of softened salted butter together until smooth. Gradually mix in 3 ½ – 4 cups of sifted powdered sugar and 1 teaspoon vanilla extract. Adjust consistency with 2-3 teaspoons of milk as desired, creating a spreadable texture that’s not too runny.
Frost the Cupcakes: Once the cupcakes are fully cooled, frost them however you like. Swirl, pipe, or spread the creamy frosting generously on top, and if you wish, sprinkle with crushed walnuts or pecans for that extra touch!

Storing & Reheating

Store your carrot cake cupcakes at room temperature in an airtight container for up to three days. If you prefer, keep them in the refrigerator for up to a week in a sealed container. You can also freeze these cupcakes for up to three months. Just make sure to frost them after thawing for the best texture! When ready to enjoy, reheat briefly in the microwave, about 10-15 seconds, just to take the chill off.

Chef’s Helpful Tips

Ensure your eggs and butter are at room temperature for better mixing and a smoother texture.
Avoid overmixing the batter once the dry ingredients are added, as this can lead to denser cupcakes.
If you want an extra twist, consider adding raisins or pineapple chunks into the batter for added texture and flavor.
Test for doneness a minute or two before the timer goes off; every oven bakes differently!
You can prepare the batter a day in advance, but be sure to store it in the refrigerator and bake the cupcakes fresh for optimal fluffiness.

While carrot cake usually steals the spotlight, these adorable carrot cake cupcakes pack all the flavor of the classic dessert into a bite-sized treat that’s ready to impress! Experimenting is half the fun. Use the frosting as a canvas—try adding zest from an orange or lemon for a bright twist or even some spices like ginger for an extra kick. Enjoy crafting these delightful cupcakes and bask in the smiles they bring!

Recipe FAQs

Can I make these cupcakes in advance?

Absolutely! You can bake the cupcakes a day ahead and store them at room temperature, covered to keep them fresh. Frost them just before serving for the best texture and flavor.

What type of frosting works best for carrot cake cupcakes?

The classic choice is cream cheese frosting because its tangy flavor complements the sweetness of the carrot cake beautifully. However, buttercream or a light whipped cream frosting can also be delicious alternatives.

How can I make these cupcakes gluten-free?

To make gluten-free carrot cake cupcakes, substitute the all-purpose flour with a gluten-free flour blend. Be sure to also check that your baking powder and other ingredients are gluten-free.

Can I add nuts to the cupcake batter?

Certainly! Fold in about 1 cup of finely chopped walnuts or pecans for added texture and flavor. Just be sure to inform any guests as some may have nut allergies.

More Cupcakes Recipes

👉 If you make my Carrot Cake Cupcakes recipe, please leave a comment and a star rating — it really helps others discover the recipe.
Follow me on Pinterest for more easy recipes.