Carrot Cake Cupcakes are a timeless treat that perfectly balance comfort, flavor, and elegance. Moist, tender, and warmly spiced, these cupcakes are packed with grated carrots, cinnamon, and brown sugar, creating that classic homemade aroma and taste everyone loves. Each cupcake is crowned with a luxuriously smooth cream cheese icing, giving every bite a delightful tangy-sweet finish.
Originally inspired by the traditional carrot cake that dates back to the Middle Ages (when sweeteners were scarce and carrots served as a natural substitute), this modern cupcake version makes the dessert more accessible, shareable, and perfectly portioned.
Why I Love This Recipe
I love this recipe because it captures everything wonderful about a classic carrot cake but in cute, easy-to-serve cupcake form. Each cupcake is moist, rich, and perfectly spiced, with just the right amount of sweetness. The texture is incredible — soft and fluffy yet hearty from the shredded carrots and optional nuts.
And then there’s the frosting — that luscious, tangy cream cheese icing that’s smooth, slightly sweet, and perfectly complements the spiced cake. It’s the kind of dessert that tastes like home, love, and celebration all in one bite.
Why It’s a Must-Try Dish
This recipe is a must-try because it offers the best of both worlds:
- Perfectly portioned carrot cake — no slicing or messy layers.
- Moist and flavorful from freshly grated carrots and brown sugar.
- Creamy, tangy frosting that balances the sweetness beautifully.
- Warm, comforting spices that make it feel homemade and cozy.
- Versatile — ideal for birthdays, brunches, or casual desserts.
If you want a dessert that’s both classic and crowd-pleasing, these carrot cake cupcakes are the ultimate choice.
Preparation and Cooking Time
- Preparation Time: 20 minutes
- Cooking Time: 20–22 minutes
- Cooling & Frosting Time: 30 minutes
- Total Time: 1 hour 10 minutes
Servings and Nutrition
- Servings: 12 cupcakes
- Calories: Approximately 360 kcal per cupcake (with frosting)
Course and Cuisine
- Course: Dessert
- Cuisine: American
Ingredients
For the Carrot Cupcakes:
- 1 ¼ cups (160 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg (optional)
- ½ cup (100 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- ½ cup (120 ml) vegetable oil
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 ½ cups (about 2 medium) finely grated carrots
- ¼ cup (60 ml) buttermilk or plain yogurt
- Optional: ½ cup (60 g) chopped walnuts or pecans
- Optional: ¼ cup (40 g) crushed pineapple, drained
For the Cream Cheese Icing:
- 8 oz (225 g) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 3 cups (375 g) powdered sugar, sifted
- 1 tsp pure vanilla extract
- Pinch of salt
Step-by-Step Preparation Method
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper cupcake liners.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Set aside.
Step 3: Mix Wet Ingredients
- In a large bowl, whisk together brown sugar, granulated sugar, and oil until well combined.
- Add eggs and vanilla extract, whisking until the mixture becomes smooth and slightly thick.
Step 4: Combine the Batter
- Add the dry ingredients to the wet mixture in two additions, alternating with buttermilk.
- Mix gently until no streaks of flour remain — do not overmix.
- Fold in the grated carrots, and if desired, the nuts and pineapple.
Step 5: Fill and Bake
- Divide the batter evenly among the cupcake liners (about ¾ full).
- Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Step 6: Make the Cream Cheese Icing
- In a large bowl, beat cream cheese and butter together until smooth and creamy (about 2 minutes).
- Add vanilla extract and salt.
- Gradually beat in powdered sugar, 1 cup at a time, until the frosting is fluffy and spreadable.
- If frosting is too thick, add 1–2 teaspoons of milk; if too thin, add a bit more powdered sugar.
Step 7: Frost and Decorate
- Once cupcakes are completely cool, frost with a piping bag fitted with your favorite tip (or simply spread with a spatula).
- Garnish with a sprinkle of chopped nuts, toasted coconut, or a small carrot decoration for a charming touch.
How to Serve
- Serve these cupcakes at tea time, brunches, Easter gatherings, or birthdays.
- They pair wonderfully with coffee, chai tea, or a glass of milk.
- For a special touch, serve slightly chilled — the cream cheese frosting tastes even better when cool.
Recipe Tips
- Use freshly grated carrots: Pre-shredded ones are too dry; fresh carrots make the cupcakes moist.
- Don’t overmix: Stir just until combined to avoid dense cupcakes.
- Room temperature ingredients: Ensure eggs and dairy are not cold for smooth mixing.
- Add-ins wisely: If adding pineapple or nuts, don’t overload — ½ cup is perfect.
- Cool completely before frosting: Warm cupcakes will melt the cream cheese icing.
Recipe Variations
- Pineapple Carrot Cupcakes: Add ¼ cup crushed pineapple for extra moisture and tropical flavor.
- Carrot Coconut Cupcakes: Fold in ½ cup shredded coconut for added texture.
- Spiced Carrot Cupcakes: Add ¼ tsp ground ginger or cloves for a deeper spice profile.
- Nut-Free Version: Skip nuts for a smooth texture; the cupcakes remain deliciously soft.
- Maple Cream Cheese Frosting: Substitute 1 tablespoon of maple syrup for part of the vanilla for a richer twist.
- Mini Carrot Cupcakes: Make bite-sized versions — bake for 10–12 minutes only.
Freezing and Storage
- Room Temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.
- Refrigerated: Frosted cupcakes can be stored in the refrigerator for up to 5 days.
- Freezing (Unfrosted): Wrap each cupcake tightly and freeze for up to 2 months. Thaw at room temperature before frosting.
- Freezing Frosting: Cream cheese frosting freezes well for up to 1 month — thaw overnight in the fridge and re-whip before use.
Special Equipment Needed
- Electric mixer or stand mixer
- Muffin tin (12-cup)
- Cupcake liners
- Mixing bowls
- Rubber spatula
- Grater (for carrots)
- Wire cooling rack
- Piping bag (optional, for decorating)
Conclusion
Carrot Cake Cupcakes with Cream Cheese Icing are the perfect fusion of flavor, texture, and nostalgia. Each bite offers moist, spiced cake balanced beautifully by the silky cream cheese frosting. They’re cozy enough for family gatherings and elegant enough for special occasions.
This recipe brings warmth and joy with every batch — the golden hue of carrots, the scent of cinnamon in the air, and the rich creaminess of the frosting combine into pure baking bliss.
Carrot Cake Cupcakes with Cream Cheese Icing
Description
Carrot Cake Cupcakes are a timeless treat that perfectly balance comfort, flavor, and elegance. Moist, tender, and warmly spiced, these cupcakes are packed with grated carrots, cinnamon, and brown sugar, creating that classic homemade aroma and taste everyone loves.
Ingredients
For the Carrot Cupcakes:
For the Cream Cheese Icing:
Instructions
-
Step 1: Preheat and Prep : Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
-
Step 2: Mix Dry Ingredients :In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
-
Step 3: Mix Wet Ingredients : In a large bowl, whisk together brown sugar, granulated sugar, and oil until well combined. Add eggs and vanilla extract, whisking until the mixture becomes smooth and slightly thick.
-
Step 4: Combine the Batter : Add the dry ingredients to the wet mixture in two additions, alternating with buttermilk. Mix gently until no streaks of flour remain — do not overmix. Fold in the grated carrots, and if desired, the nuts and pineapple.
-
Step 5: Fill and Bake : Divide the batter evenly among the cupcake liners (about ¾ full). Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
-
Step 6: Make the Cream Cheese Icing : In a large bowl, beat cream cheese and butter together until smooth and creamy (about 2 minutes). Add vanilla extract and salt. Gradually beat in powdered sugar, 1 cup at a time, until the frosting is fluffy and spreadable. If frosting is too thick, add 1–2 teaspoons of milk; if too thin, add a bit more powdered sugar.
-
Step 7: Frost and Decorate :Once cupcakes are completely cool, frost with a piping bag fitted with your favorite tip (or simply spread with a spatula). Garnish with a sprinkle of chopped nuts, toasted coconut, or a small carrot decoration for a charming touch.
