There’s something timeless about carrot cake. Maybe it’s the subtle sweetness from freshly grated carrots, the warmth of cinnamon and nutmeg, or the irresistible cream cheese frosting that makes every bite feel like a cozy hug.
Taking all that goodness and turning it into a portable, perfectly portioned dessert, Carrot Cake Cupcakes offer a delightful treat.
These cupcakes are everything we love about traditional carrot cake: moist, tender crumb, hints of spice, and a lusciously creamy topping. But served in cupcake form, they’re ideal for birthdays, afternoon tea, Easter celebrations, or simply as a treat to brighten your day.
Carrot Cake Cupcakes feel rustic yet elegant, humble yet completely indulgent — the perfect balance between homemade charm and bakery-worthy beauty.
Ingredients You’ll Need
This recipe makes about 12-14 cupcakes.
For the Cupcakes:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 large eggs, room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup vegetable oil
- ¼ cup unsweetened applesauce (adds extra moisture)
- 1 teaspoon vanilla extract
- 1½ cups finely grated carrots (about 2 medium carrots)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins or crushed pineapple (optional for added sweetness and texture)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
How to Make Carrot Cake Cupcakes
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a standard cupcake tin with paper liners.
Lightly spray the liners with non-stick spray for easy cupcake removal — carrot cake tends to be extra moist!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Step 3: Combine the Wet Ingredients
In a large bowl, whisk together the eggs, granulated sugar, brown sugar, oil, applesauce, and vanilla extract until well combined.
Step 4: Add Carrots and Optional Mix-ins
Gently fold the grated carrots into the wet mixture. If using nuts, raisins, or pineapple, fold those in now too.
Step 5: Bring It All Together
Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Avoid overmixing — a few streaks of flour are okay.
Step 6: Fill and Bake
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Step 7: Make the Cream Cheese Frosting
In a large bowl, beat together the cream cheese and butter until smooth and fluffy.
Gradually add the powdered sugar, beating until creamy. Mix in the vanilla extract and a pinch of salt for balance.
If the frosting is too soft, chill it in the fridge for 15–20 minutes before piping or spreading.
Step 8: Frost and Decorate
Once the cupcakes are completely cool, frost them using a piping bag for a bakery-style swirl, or spread the frosting generously with a spatula for a rustic look.
Top with a sprinkle of chopped walnuts, pecans, or even a little grated carrot for decoration.
Baking Tips for the Best Carrot Cake Cupcakes
Always grate fresh carrots — Pre-shredded carrots are often too dry and thick for baking. Finely grate for a tender cupcake crumb.
Don’t overmix — Overworking the batter can lead to dense cupcakes.
Customize the mix-ins — Keep it classic or add raisins, pineapple, coconut, or pecans for extra flavor.
Use room temperature ingredients — This helps the batter come together smoothly, especially for the frosting.
Chill the frosting — Cream cheese frosting holds its shape better when slightly chilled.
What to Serve With Carrot Cake Cupcakes
These cupcakes are stunning on their own, but you can create a beautiful dessert spread by pairing them with:
A pot of earl grey or spiced chai tea — Perfect for afternoon gatherings.
Fresh fruit platter — Strawberries, pineapple, or melon complement the spices.
A glass of sparkling wine or prosecco — Ideal for celebrations.
Storage and Make-Ahead Tips
Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
Unfrosted cupcakes can be frozen for up to 2 months — just thaw at room temperature before frosting.
The cream cheese frosting can be made ahead and stored in the fridge for up to 1 week.
Carrot Cake Cupcakes are a classic for a reason — warm spices, soft texture, and that signature cream cheese frosting come together to create a dessert that feels both nostalgic and elevated.
Whether you’re baking them for Easter, a birthday, a bridal shower, or simply as a treat to brighten your week, these cupcakes are guaranteed to impress.
Simple to make, stunning to serve, and unforgettable to eat — Carrot Cake Cupcakes are proof that sometimes the best desserts come in small packages.
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