Rich with spice, sweet carrots, and a swoosh of tangy cream cheese frosting, these carrot cake cupcakes are built from cozy essentials like flour, sugar, oil, eggs, and (yup) carrots. Baked till just golden with hints of cinnamon and nutmeg floating through your kitchen.
If you’re craving that carrot cake goodness but don’t want to wrangle with layers or springform pans, I’ve got you. These cupcakes are tender, lightly spiced, and pretend to be healthy because, you know, carrots.
They’re the kind of treat that looks cute on a brunch table but also works as a “just because it’s Tuesday” snack. Each bite is moist, buttery, and full of warm spice, with just the right fluff-to-denseness ratio. Plus, let’s not forget that silky cream cheese swirl on top. It hugs the cupcake like it means it.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Carrot Cake Cupcakes
No frills, no fondant, just solid cupcake energy.
- Ridiculously simple to make: One bowl here, a whisk there… no fancy mixers or steps that require a degree in pastry science.
- Supremely soft and moist: Grated carrots, just the right amount of oil, and a gentle mix keep things tender (read: not dry cardboard).
- Just sweet enough: The brown sugar adds depth while carrots bring a subtle earthy sweetness. Nothing cloying. Your dentist says thanks.
- Warm, comforting spices: Cinnamon, ginger, and nutmeg show up like your favorite sweater once fall hits. Cozy, familiar, lovely.
- Flexible fillings: Raisins or no raisins. Pecans if you’re feeling nutty. You get to play cupcake boss.
- That frosting though: Lightly tangy, super fluffy cream cheese frosting—yes, you can eat it with a spoon (and probably will).
Ingredient Notes
These carrot cake cupcakes are built from everyday pantry pals, but there’s a little nuance in each one.
- All-purpose flour: Stick with the classic here. It provides just enough structure without making things dense or muffin-y.
- Baking powder + baking soda: A combo, because science. The soda reacts with brown sugar for nice rise while the powder fluffs things up.
- Cinnamon, ginger, and nutmeg: Together, they make up the warm spice trifecta. Don’t skip—the whole cupcake vibe hinges on this.
- Vegetable oil or melted coconut oil: Oil gives the cupcakes that plush, velvety crumb. Coconut brings a hint of flavor, if you’re into that.
- Granulated + brown sugar: The brown sugar gives a deeper caramel vibe, while granulated keeps the structure clean and light.
- Eggs: They bind and lift. Just hang tight and bring them to room temp so the batter doesn’t freak out.
- Vanilla extract: A touch makes everything sing. That background note you might not notice till it’s missing.
- Finely grated carrots: Please, for the love of cupcake sanity, grate these fresh. Pre-shredded carrots don’t soften properly in the oven.
- Walnuts or pecans (optional): Totally your call. They add great crunch and a toasty counterbalance to the soft crumb.
- Raisins (optional): Controversial, I know. But for those who love that chewy-sweet burst, toss ’em in with zero shame.
- Cream cheese and butter: Both need to be soft—think just barely squishable—for a smooth, dreamy frosting.
- Powdered sugar: Sift it. You’ll thank me when it doesn’t clump up your frosting like a sugared avalanche.
- Pinch of salt: Yes, even in frosting. That little pop keeps it from tasting flat or overly sweet.
How To Make This Carrot Cake Cupcakes
We’re talking simple steps and forgiving batter here, so don’t worry if your whisking isn’t Michelin-star sharp today.
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Preheat and prep the pan: Set your oven to 350°F and line a 12-cup muffin tin with liners because no one wants to scrape stuck-on cupcake bits later.
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Mix dry ingredients: In a medium bowl, whisk together your flour, leaveners (baking powder and soda), salt, and those dreamy spices. Your kitchen already smells like fall and we haven’t even started baking yet.
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Whisk your wet ingredients: Grab a large bowl and whisk together the oil, granulated sugar, and brown sugar until smooth. Then beat in the eggs, one at a time. Add the vanilla too because… always vanilla.
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Bring it together: Gently fold the dry stuff into the wet using a rubber spatula. You don’t want to beat the joy out of it. Stir just until combined. Then fold in your grated carrots, and if the mood strikes, those nuts and raisins too.
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Bake it up: Divide the batter evenly between the liners. About 2/3 full is your goal. Bake for 20–25 minutes until a toothpick poked in the center comes out mostly clean.
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Cool down: Let them sit in the pan for 5 minutes (they’re still tender, let them settle into their cupcake existence), then carefully transfer to a wire rack. Cool completely before frosting. This is the hard part, I know.
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Whip the frosting: Beat your softened cream cheese and butter together until smooth and happy. Then slowly add in powdered sugar. Go low speed at first unless you enjoy sugar clouds in your face. Add vanilla and salt, then beat the whole thing till it’s fluffy and swoon-worthy.
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Frost and finesse: Use a piping bag or spatula to get generous swirls on those cooled cupcakes. Sprinkle with crushed pecans or a dash of cinnamon if you’re feeling extra.
Storage Options
If you somehow have leftovers (teach me your ways), here’s how to keep them fresh and fabulous.
First off, since they’re frosted with cream cheese, store these cupcakes in the fridge. Use an airtight container to protect them from fridge-funk and frosting smears. They’ll last for about 4 to 5 days chilled.
Want to freeze them? Go for it! You can freeze the unfrosted cupcakes—just let them fully cool, wrap tightly in plastic wrap, then stash in a freezer-safe bag or container. They’ll keep their charm for up to 3 months. When ready to use, let them thaw at room temperature. Then you can frost fresh or thaw some of that buttercream magic ahead of time too.
Refrigerated frosting behaves nicely if beaten again briefly before using. And yes, you can totally eat one cold straight from the fridge like a secret snack elf.
Variations and Substitutions
You can easily riff on these depending on your spice rack or grocery situation (looking at you, half-used bag of shredded coconut).
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Coconut oil instead of vegetable oil: Adds a subtle tropical sweetness and makes things feel a little fancier. Just be sure it’s melted and slightly cooled first.
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Gluten-free flour blend: Use a 1-to-1 GF flour blend if needed—just expect a slightly heartier texture. Still very cupcake-y.
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Maple syrup instead of sugar (in part): Sub out part of the granulated sugar for natural maple syrup and get that lovely woodsy vibe. Maybe cut back on other liquids just a smidge.
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No nuts or raisins: Totally optional. Skip both for a cleaner bite, or replace with mini chocolate chips if you’re chaos-in-a-good-way like that.
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Orange zest in the batter: Adds a fresh citrus lift that pairs beautifully with all the spice and sweetness. Highly recommend a sprinkle in the frosting too.
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Turn them into mini cupcakes: Shorten the bake time to 10–12 minutes and make the cutest little pop-in treats for tea or snacking.
What to Serve with Carrot Cake Cupcakes
Once these little spice-kissed cakes hit the table, here’s what to serve alongside to round things out (especially if you’re planning a brunch spread or dessert trio kind of night).
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A bright, citrusy tea (like Earl Grey or orange rooibos) makes a perfect match. The warmth of the spices with zingy tea? Simple joy. Cold brew fans, try it with a splash of cinnamon cream.
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Need something savory to balance out the sweetness? These bacon basil cornbread muffins bring in a salty, herby bite. Basically, brunch MVPs.
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For a dreamy soft-and-sweet combo, serve with a scoop of peanut butter banana ice cream. Cool, creamy, and just indulgent enough without stealing the show.
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A handful of fresh berries or a simple berry compote over top (warm or cold!) adds tart contrast and color. Strawberries or blackberries are lovely here.
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If you’re making this for a gathering, a gently spiced cocktail—maybe bourbon with a splash of ginger syrup—will make everyone extra friendly.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make these carrot cake cupcakes ahead of time?
Absolutely. You can bake the cupcakes a day or two in advance. Just keep them unfrosted in an airtight container at room temperature, or in the fridge if your kitchen’s really warm. The frosting can also be made ahead and chilled—just give it a quick whip before slathering it on. You can even freeze the unfrosted cupcakes for longer storage.
Can I turn this recipe into a full carrot cake instead?
Yes, these cupcakes adapt really well to a cake! Just pour the batter into a greased 8-inch square or round pan and bake at 350°F for around 30 to 35 minutes. Be sure to check with a toothpick to see when it’s ready. The cream cheese frosting spreads beautifully across the top too—no layering fuss required.
How do I make sure my cupcakes are moist, not dry?
The secret is in the oil, carrots, and not overmixing. Use freshly grated carrots (they hold more moisture than pre-shred), and don’t overbake! Ovens vary, so start checking at the 20-minute mark. If they spring back lightly when touched and a toothpick comes out clean-ish (a few moist crumbs are okay), they’re good to go.
Can I make these without cream cheese frosting?
Sure thing. While I totally recommend the tangy cream cheese situation, you can also go with a vanilla buttercream, whipped cream topping, or even a dusting of powdered sugar if you’re going minimalist. If you still want that tang but dairy-free, try a cream cheese–style plant-based frosting.
Easy Carrot Cake Cupcakes
Ingredients
Cupcakes
- 1 1/4 cups (155 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp (0.5 tsp) baking soda
- 1/2 tsp (0.5 tsp) salt
- 1 tsp ground cinnamon
- 1/4 tsp (0.25 tsp) ground ginger
- 1/8 tsp (0.13 tsp) ground nutmeg
- 1/2 cup (120 ml) vegetable oil or melted coconut oil
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) brown sugar light or dark, packed
- 2 eggs at room temperature
- 1 tsp vanilla extract
- 1 1/4 cups (140 g) finely grated carrots about 2 medium carrots, freshly grated
- 1/2 cup (60 g) chopped walnuts or pecans optional
- 1/3 cup (45 g) raisins optional
Cream Cheese Frosting
- 4 oz (113 g) cream cheese softened
- 1/4 cup (57 g) unsalted butter softened
- 1 1/2 cups (180 g) powdered sugar sifted
- 1/2 tsp (0.5 tsp) vanilla extract
- pinch salt
Equipment
- 12-cup muffin tin
- muffin liners
- Whisk
- Mixing bowls
- Rubber spatula
- grater
- Wire rack
Instructions
- Preheat your oven to 350°F (177°C). Line a 12-cup muffin tin with liners.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl.
- In a large bowl, whisk oil, granulated sugar, and brown sugar until well combined. Beat in eggs one at a time, then stir in vanilla extract.
- Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined.
- Fold in grated carrots, and if desired, the nuts and raisins.
- Divide batter evenly among prepared liners, filling each about 2/3 full.
- Bake for 20–25 minutes, or until a toothpick inserted into the center of a cupcake comes out mostly clean.
- Cool in the pan for 5 minutes, then transfer cupcakes to a wire rack to cool completely before frosting.
- To make the cream cheese frosting: Beat softened cream cheese and butter together until smooth. Gradually add powdered sugar, mixing on low. Add vanilla and salt, then beat until fluffy.
- Frost cooled cupcakes with the cream cheese frosting. Garnish with crushed nuts or a dusting of cinnamon if desired.
