Carrot Cake Cupcakes

You are going to love this super easy recipe for carrot cake cupcakes! They are made from scratch with basic ingredients to create a super moist texture and perfectly spiced flavor. The rich cream cheese frosting complements the cupcakes perfectly!

Carrot cake is a popular dessert with its spiced flavor and incorporation of shredded carrots. This cupcake version guarantees perfectly moist cakes topped with the rich cream cheese frosting. It’s a timely dessert for Easter, but it can also be made in the fall and winter when carrots are in season.

Why this recipe works

 

• it combines simple ingredients and techniques to create a moist, flavorful treat with minimal effort. The grated carrots provide natural sweetness and moisture, keeping the cupcakes tender without needing complicated methods.
• Warm spices like cinnamon and nutmeg enhance the flavor, while the one-bowl mixing method makes preparation quick and cleanup easy. Baking the batter as cupcakes instead of a full cake also means faster, more even baking. Finally, the tangy cream cheese frosting complements the sweet, spiced cake perfectly, creating a balanced and satisfying dessert.

 

Ingredients

 

Carrot Cake Cupcakes

• 1 ¼ cup (156 g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon (1.5 grams) fine sea salt
• ¼ teaspoon ground nutmeg
• ½ pound (about 2 cups) shredded carrots
• ¾ cup (150 g) granulated sugar
• ¼ cup (50 g) packed light brown sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• ⅔ cup (160 g) vegetable oil, or canola oil

 

Cream Cheese Frosting

• 1 cup (225 g or 8 oz block) cream cheese, softened, but still cool
• ¼ cup (57 g or 1/2 stick) unsalted butter, softened, but still cool
• 1 cup (120 g) confectioners’ sugar, sifted
• ½ teaspoon pure vanilla extract

Instructions

 

Cake batter.

• Preheat oven to 350° F. Line a standard muffin tin with paper liners and set aside. This recipe makes 14 cupcakes.
• In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
• In the bowl of a stand mixer (or using a hand mixer), beat together granulated sugar, brown sugar and vegetable oil on medium speed until combined, about 1 minute. Add eggs and vanilla, and mix until incorporated, about 1 more minute.
• With the mixer on low, slowly add the flour mixture to the wet ingredients. Mix just until combined, about 15 seconds. Stir in the shredded carrots by hand.
• Fill prepared cupcake liners two-thirds full with batter (I like using an ice cream scoop for this step). Bake cupcakes at 350° F for 20-22 minutes, or until a toothpick inserted in the center comes out with little to no crumbs. Cool cupcakes in pan for 5 minutes, then transfer to a wire rack to cool completely.
• Make the frosting. In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat together cream cheese and butter for 90 seconds, or until smooth. Add the vanilla and mix until combined, about 15 seconds. With the mixer on low, slowly add the confectioners' sugar and mix until incorporated, about 30 seconds.
• Transfer frosting to a frosting bag fitted with desired tip (I used a Wilton 1A tip). Frost the cooled cupcakes and dust with ground cinnamon as an option. Serve at room temperature.

 

Notes.

• Carrots: Grate the carrots yourself because they will add more flavor and moisture. Do not use pre-shredded carrots.
• Frosting: If your frosting is too soft, place the bowl in the refrigerator for 20 minutes. Give the frosting a good stir and it should be good to go.
• Store cupcakes in an airtight container in the refrigerator for up to 3 days. Serve at room temperature.
• Freeze cupcakes (not frosted) in an airtight container for up to a month. Wrap in plastic wrap too for best results. Defrost in the refrigerator before bringing to room temperature and frosting. Serving: 1cupc