These easy carrot cake cupcakes are soft, moist, and lightly spiced. They are simply delicious topped with homemade cream cheese frosting!
Is there anything more delicious than a classic carrot cake? Moist and spiced, it’s the perfect dessert for any occasion. And now you can enjoy that same flavor in cupcake form! These Carrot Cake Cupcakes are simple to make and taste amazing. Plus, they’re topped with a creamy cream cheese frosting that’s sure to please.
When it comes to desserts, carrot cake is one of my all-time favorites. It’s flavorful, moist, and perfectly festive for Easter or any spring celebration. So when I set out to create a cupcake version of this classic cake, I knew it would be a hit. These traditional Carrot Cake Cupcakes are the perfect Easter treat!
I tried a few different variations of my favourite carrot cake recipes until I settled on sharing this one with you. It really does make just the best, moist carrot cake cupcakes. The warm spices and fresh carrots are just in perfect balance here, then topped with silky smooth cream cheese frosting. Woah!
These amazing Carrot Cake Cupcakes are sure to please! It’s an easy carrot cake recipe to make, and the end result tastes incredible. You’ll love the sweet and spicy flavors, as well as the fluffy frosting. So why not give this carrot cake cupcake recipe a try today? They are sure to be a huge hit!
Tips for the BEST Carrot Cupcakes
This easy homemade cupcake recipe results in cupcakes with a tender crumb, but you should be aware of some cupcake baking basics.
- Make sure NOT to over-mix the batter if you want light, fluffy cupcakes.
- Spoon and carefully level your flour, do not pack the flour or eyeball it.
- Use ingredients that are at room temperature.
- Do NOT open the oven door while baking.
- Always fill your cupcake liners about 2/3 full.
- Allow your cupcakes to completely cool before frosting.
For the best carrot cake cupcakes just be sure to follow the recipe carefully! You won’t be disappointed.
Carrot Cupcake Variations
Add nuts: Stir in 1/4 cup chopped nuts (such as pecans or walnuts) into the batter.
Add raisins: Some people (but not me) enjoy a small amount of raisins mixed into their carrot cake.
Add coconut: Toasted shredded coconut works really well either mixed into the batter or sprinkled on top the frosting.
Add pineapple: Mix in 1/4 cup of diced pinapple, either fresh or canned (drained).
What to top Carrot Cupcakes with?
I love to top my homemade carrot cake cupcakes with cream cheese frosting of course, but in addition to that?
A classic topping on carrot cupcakes is chopped walnuts.
You can also set aside a little fresh shredded carrot and top the cupcakes off with a mixture of walnuts and shredded carrots.
Toasted shredded coconut pairs really well with the flavour of these cupcakes and adds some nice texture.
When it comes to Easter cupcakes, you could use eggies or Candy Pearls to make the cupcakes a little more festive. I think they do make great easter desserts just as is too though!
Can I freeze carrot cupcakes?
Yes, carrot cupcakes freeze well and will last for up to three months if stored properly.
Wrap cooled, unfrosted cupcakes, well in plastic wrap and then in an airtight container or resealable freezer bag.
Thaw them in the fridge overnight or on the counter for a couple of hours before frosting and serving.
How to store Carrot Cupcakes
These cupcakes should be stored in an airtight container in the fridge because of the cream cheese frosting. If you don’t place them in an airtight container they could dry out pretty quickly, so please store them correctly.
Bring the cupcakes to room temperature before serving.
Equipment Needed to Make Carrot Cake Cupcakes
Piping Bag – A piping bag will help you frost the cupcakes with a professional look, and it’s a lot easier than spreading the frosting on with a butter knife or spatula.
Large round piping tip – I used a 1A round decorating tip to frost my cupcakes if you want to replicate the look.
Stand Mixer – A stand mixer makes life so much easier when it comes to baking. You can use a large bowl and a whisk or hand mixer, but an electric mixer is life changing.
Muffin tin – You will need a standard sized muffin tin and cupcake liners.
Ingredients for Carrot Cake Cupcakes
Flour – Spoon and level the flour when measuring it, or your cupcakes may end up too dense.
Baking powder – Helps make the cupcakes rise.
Spices – A mix of cinnamon, nutmeg, and cloves gives the cupcake a lightly spiced flavour.
Salt – Makes all the other ingredients really shine.
Sugar – I use plain old white granulated sugar.
Eggs – Bring them to room temperature before starting.
Vegetable oil – I use vegetable oil but you can swap for any kind of fat you prefer with a low flavour profile like canola oil. You can also use unsweetened applesauce here for a lower fat option.
Carrots – Just grate them with a plain old box grater. You can shred them really fine or course, it doesn’t really matter. Be careful not to go overboard with your grated carrots because while the carrots bring a lot of flavour they also give the cupcakes a ton of moisture.
Vanilla – Real vanilla extract is best but feel free to use artificial if that is what you have on hand.
Cream cheese Frosting – Be sure to use my recipe for tangy cream cheese frosting, it’s the creamiest frosting and is just the right amount of sweet.
Looking for more Easy Cupcake Recipes?
Check out some of my favourite easy cupcake ideas:
My Frosted Berry Cupcakes with Orange Mascarpone Buttercream feature a fluffy orange cake topped with a luscious frosting, and sugared Berries.
These easy orange crush cupcakes start with a cake mix and features bright citrus flavours that results in a divine, fluffy cupcake.
These Peanut Butter & Jelly Cupcakes turn a classic sandwich into an easy to make and very nostalgic cupcake.
How to Make Carrot Cake Cupcakes
Yields: 24 Cupcakes | Prep time: 15 Minutes | Cook time: 22 Minutes
1 Cup All-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1/2 tsp salt
1 cup sugar
2 eggs, beaten
1/2 cup vegetable oil
1 1/2 cups carrots, grated
1 tsp vanilla
1 Recipe of the Best Cream Cheese Frosting
Preheat oven to 350 degrees F and line a standard muffin pan with baking cups.
Whisk dry ingredients in a medium bowl
Beat sugar, eggs, oil and vanilla together in a large bowl until well combined.
Slowly stir dry mixture into the wet ingredients until just combined. Then fold in the carrots.
Spoon batter evenly into the prepared muffin tray.
Bake 18-22 minutes, or until a toothpick or cake tester inserted into the centres comes out clean. (You can also check for a golden colour and springy to the touch)
Remove cupcakes to a wire rack and cool completely.
Meanwhile, make the cream cheese frosting.
Pipe frosting onto cooled cupcakes and decorate as desired.
These easy carrot cake cupcakes are soft, moist, and slightly spiced. They are simply delicious when topped with homemade cream cheese frosting!
- 1 Cup All-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground cloves
- 1/2 tsp salt
- 1 cup sugar
- 2 eggs, beaten
- 1/2 cup vegetable oil
- 1 1/2 cups carrots, grated
- 1 tsp vanilla
For the Cream Cheese Frosting
- 1 package (8 oz) Cream cheese, softened
- 1/4 Cup butter, softened
- 2 Cups powdered sugar
- 1 tsp vanilla
- Preheat oven to 350 degrees F and line a standard muffin pan with baking cups.
- Whisk dry ingredients in a medium bowl
- Beat sugar, eggs, oil and vanilla together in a large bowl until well combined.
- Slowly stir dry mixture into the wet ingredients until just combined. Then fold in the carrots.
- Spoon batter evenly into the prepared muffin tray.
- Bake 18-22 minutes, or until a toothpick inserted into the centres comes out clean.
- Remove cupcakes to wire racks and cool completely.
- Meanwhile, beat cream cheese and butter together in a medium bowl with an electric mixer until smooth and creamy.
- Beat in powdered sugar and vanilla until light and fluffy.
- Pipe frosting onto cooled cupcakes and decorate with candy pearls.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size:1 Cupcake
Amount Per Serving: Calories: 228Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 33mgSodium: 183mgCarbohydrates: 29gFiber: 1gSugar: 19gProtein: 3g
This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!