Carrot Cake Cupcakes With Cream Cheese Frosting

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Step into the kitchen and get ready to bake up a batch of homemade Classic Carrot Cupcakes with Cream Cheese Frosting!

These moist and flavorful cupcakes are infused with warm spices and sweet grated carrots, creating a perfect balance of taste and texture. Topped with a rich and creamy cream cheese frosting, each bite is a heavenly indulgence.

Carrot Cake Cupcakes With Cream Cheese Frosting

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Carrot Cupcakes With Cream Cheese Frosting Recipe

Prep time: 10 minutes
Cook time: 20-24 minutes
Servings: 18

Carrot Cupcake Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots
  • 1/2 cup chopped walnuts or pecans (optional)
Carrot Cake Cupcake Recipe Ingredients

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Tips For The Best Carrot Cake Cupcakes

Avoid the bags of pre-shredded carrots found at the grocery store; they tend to be dry and tough, resulting in less flavorful cupcakes. Instead, opt for whole, fresh carrots.

For perfectly shredded carrots in your carrot cake cupcakes, try using the grate setting on your food processor. Afterward, give them a quick pulse to achieve finely shredded pieces without turning them into carrot juice.

If you don’t have a food processor, a hand grater works just fine.

Once you’ve shredded the carrots, give them a rough chop to ensure the pieces are finer and can be distributed evenly in each cupcake. This step enhances the texture and flavor of your carrot cake cupcakes.

Cream Cheese Frosting Ingredients

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Related Reading: 8 Ways To Make Frosting Without Butter

Carrot Cake Cupcake Texture

Carrot Cupcake Instructions

  1. Preheat your oven to 350°F. Prepare a cupcake tin by lining it with paper liners.
  2. In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon, whisking them together thoroughly. Set the mixture aside.
  3. In a large mixing bowl, blend vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is well combined and slightly creamy.
  4. Gradually add the dry flour mixture to the wet ingredients, stirring until just combined, being careful not to overmix.
  5. Gently fold in grated carrots and chopped nuts (if desired) until evenly distributed throughout the batter.
  6. Fill each cupcake liner about 3/4 full with the batter.
  7. Bake in the preheated oven for 20-24 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  8. Once baked, allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  9. To make the cream cheese frosting, beat softened cream cheese and butter together in a mixing bowl until creamy and well combined.
  10. Gradually add powdered sugar, one cup at a time, beating well after each addition to achieve a smooth and creamy frosting.
  11. Stir in vanilla extract until fully incorporated.
  12. Once the cupcakes are completely cooled, generously frost each cupcake with the cream cheese frosting using a piping bag or an offset spatula.
  13. If desired, sprinkle chopped nuts on top of the frosting for decoration.
Yield: 18 Cupcakes

Carrot Cake Cupcakes With Cream Cheese Frosting

Carrot Cake Cupcakes With Cream Cheese Frosting

These moist and flavorful carrot cake cupcakes are infused with warm spices and sweet grated carrots and then topped with a swirl of rich and creamy cream cheese frosting.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots
  • 1/2 cup chopped walnuts or pecans (optional)

Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F. Prepare a cupcake tin by lining it with paper liners.
  2. In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon, whisking them together thoroughly. Set the mixture aside.
  3. In a large mixing bowl, blend vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is well combined and slightly creamy.
  4. Gradually add the dry flour mixture to the wet ingredients, stirring until just combined, being careful not to overmix.
  5. Gently fold in grated carrots and chopped nuts (if desired) until evenly distributed throughout the batter.
  6. Fill each cupcake liner about 3/4 full with the batter.
  7. ake in the preheated oven for 20-24 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  8. Once baked, allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  9. To make the cream cheese frosting, beat softened cream cheese and butter together in a mixing bowl until creamy and well combined.
  10. Gradually add powdered sugar, one cup at a time, beating well after each addition to achieve a smooth and creamy frosting.
  11. Stir in vanilla extract until fully incorporated.
  12. Once the cupcakes are completely cooled, generously frost each cupcake with the cream cheese frosting using a piping bag or an offset spatula.
  13. If desired, sprinkle chopped nuts on top of the frosting for decoration.

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Meet Micky Reed, your go-to snack expert and creator of The Three Snackateers—a hub for all the best sweets and treats to make, try, and buy. From whipping up collaborations with industry giants like Ben & Jerry's to being featured on Delish and PopSugar, Micky's delicious adventures are causing a stir in the foodie world. You can find Micky on IG and Pinterest.

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