Carrot Cake Cupcake Recipe

Carrot cake cupcakes are a delightful twist on the classic carrot cake, offering all the rich flavors and moist texture in a portable, bite-sized treat. These cupcakes are packed with freshly grated carrots, warm spices, and a hint of vanilla, making them irresistibly delicious.

Whether you’re baking for a birthday, holiday gathering, or simply craving a sweet snack, carrot cake cupcakes deliver both comfort and indulgence. Topped with luscious cream cheese frosting, they strike the perfect balance between sweet and slightly tangy. These cupcakes are sure to become a staple in your dessert rotation, loved by kids and adults alike.

Why You’ll Love This Recipe

There’s a lot to love about carrot cake cupcakes, and once you try them, you’ll see why they’re such a hit. First, they’re incredibly moist thanks to the combination of freshly grated carrots and a touch of oil, which keeps them soft for days.

The warm flavors of cinnamon and nutmeg create a comforting aroma that fills your kitchen as they bake. They’re also versatile—add chopped nuts or raisins for extra texture and flavor, or keep them simple and classic.

What really elevates these cupcakes is the cream cheese frosting. It’s rich, tangy, and pairs perfectly with the lightly spiced cake. Plus, they’re easy to serve and portion—no slicing required! These cupcakes are ideal for parties, potlucks, or even as a sweet treat in lunchboxes.

You’ll also love how easy they are to make, with no fancy equipment needed. Just mix, bake, and frost for a bakery-worthy treat.

Make-Ahead Tips

Planning ahead? Carrot cake cupcakes are perfect for making in advance. The cupcakes themselves can be baked up to 2 days ahead and stored in an airtight container at room temperature. In fact, letting them sit overnight allows the flavors to meld even more beautifully.

If you prefer to freeze them, you can do so without frosting—wrap each cupcake individually in plastic wrap, place in a freezer-safe container, and store for up to 3 months. Thaw at room temperature before frosting.

The cream cheese frosting can also be made ahead of time. Simply store it in an airtight container in the fridge for up to 3 days. When you’re ready to use it, let it sit at room temperature for about 30 minutes and then give it a quick mix to make it smooth and fluffy again. Assemble the cupcakes with frosting just before serving for the freshest results.

Ingredients

For the cupcakes:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 2 large eggs
• ¾ cup granulated sugar
• ½ cup light brown sugar, packed
• ½ cup vegetable oil
• ¼ cup unsweetened applesauce
• 1 tsp vanilla extract
• 1 ½ cups finely grated carrots
• ½ cup chopped walnuts or pecans (optional)
• ½ cup raisins (optional)

For the cream cheese frosting:

• 8 oz (1 block) cream cheese, softened
• ½ cup unsalted butter, softened
• 2–2½ cups powdered sugar
• 1 tsp vanilla extract

Instructions (Detailed)

• Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
• Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
• Beat wet ingredients: In a large mixing bowl, whisk the eggs, granulated sugar, and brown sugar until well combined. Add oil, applesauce, and vanilla extract, mixing until smooth.

• Combine dry and wet: Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix.
• Add carrots and extras: Fold in the grated carrots, and if using, the nuts and raisins.
• Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
• Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
• Prepare the frosting: In a large bowl, beat the softened cream cheese and butter until creamy and smooth. Add powdered sugar gradually until desired sweetness and consistency is reached. Beat in vanilla extract.
• Frost cupcakes: Once cupcakes are completely cool, frost using a spatula or piping bag. Garnish with chopped nuts or a sprinkle of cinnamon if desired.

Tips for Better Carrot Cake Cupcakes

• Grate your own carrots for better moisture and texture. Pre-shredded carrots can be dry and tough.
• Don’t overmix the batter. Mix just until the ingredients are combined to avoid dense cupcakes.
• Use room-temperature eggs for better incorporation into the batter.
• Let cupcakes cool completely before frosting to prevent the frosting from melting.
• Use full-fat cream cheese for a rich and creamy frosting that holds its shape.

These carrot cake cupcakes are a perfect combination of moist, flavorful cake and tangy cream cheese frosting. Easy to make, customizable, and freezer-friendly, they are a wonderful treat for any occasion. Whether you’re baking for a party or simply indulging your sweet tooth, this recipe is a guaranteed crowd-pleaser. Try it once, and it might just become your go-to dessert!

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