Utterly moist, sweet, simple, and delicious carrot cake cupcakes with a hint of spice and topped with a cream cheese frosting! These Carrot Cake Cupcakes are a perfect, individually sized dessert!
I think we can all agree that carrot cake and cream cheese frosting are one of the best flavor combos, and you’re going to love this oh so simple recipe for carrot cake cupcakes! Super moist crumb, perfectly sweet, light spices, and generously frosted with whipped cream cheese frosting. These little cakes can be decorated as desired for spring, Easter, Mother’s Day, or really any occasion!
WHY YOU’LL LOVE THESE CARROT CAKE CUPCAKES
- They’re moist and tender with a delicate crumb!
- Carrot cake in cupcake form! You don’t have to share.
- Easy and simple to make. The cupcake batter comes together in minutes!
- Velvety smooth cream cheese! Adding just the right amount of tangy to complement the sweet cupcakes.
- The fragrant blend of cinnamon, nutmeg, and ginger adds such a wonderful flavor!
INGREDIENTS NEEDED & NOTES
Flour – Regular all-purpose flour works just fine in this carrot cake recipe for a moist and soft texture.
Spices – This recipe uses cinnamon, nutmeg, and ginger. These spices blend adds such a wonderful flavor and oh so fragrant.
Leavening agent – This recipe uses baking powder and baking soda. They gives these carrot cake cupcakes the perfect rise.
Salt – Balances the sweetness. All sweet treats need a little salt to cut any cloying sweetness.
Vanilla – Add just a hint of vanilla flavor to every baked good.
Butter – Use unsalted butter. This contributes to the utterly moist texture of the carrot cupcakes. You’ll also need this to make the frosting.
Milk – You can use any types of milk, but if you want the best result with moist crumb and great flavor, use full fat milk (whole milk).
Cream cheese – Grab that original full-fat cream cheese, not the cream cheese spread. It has the best flavor and texture.
Sugar – I use a mix of granulated sugar and brown sugar. You can use light or dark brown sugar, this adds rich molasses undertones to complement the sweet spices in these cupcakes.
Egg – Make sure your eggs are at room temperature! It’s really important to use room temperature eggs. They blend easily with other ingredients, creating a smoother batter.
Carrot – You’ll need 1 cup of fresh shredded carrots! Do not use pre-shredded carrots! They tend to be dry and lack the moisture of freshly grated carrots.
BAKING TOOLS & EQUIPMENT YOU’LL NEED
(Check my favorite baking tools and equipment here!)
- Large mixing bowl
- Electric mixer or a whisk
- Rubber spatula
- A standard 12-cup muffin pan
- Cupcake liners
- Ice cream scoop
- Kitchen scale or measuring cups and spoons
STEP-BY-STEP INSTRUCTIONS TO MAKE THESE CARROT CAKE CUPCAKES
(Be sure to check the printable recipe card below)
Carrot Cupcakes:
- 218g (2+1/4 cups, spoon and level method) all-purpose flour
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 84g (3/4 stick) unsalted butter, room temperature
- 100g (1/2 cup) granulated sugar
- 55g (1/4 cup) light brown sugar
- 1 teaspoon vanilla
- 2 large eggs, room temperature
- 80g (1/3 cup) whole milk
- 110g (1 cup) fresh shredded carrots
Cream Cheese Frosting:
- 226g (8oz) original cream cheese, room temperature
- 226g (2 sticks) unsalted butter, room temperature
- 1-2 teaspoons vanilla extract
- a pinch of salt
- 375g (3 cups) powdered sugar, sifted
STEP 1 – Make the Carrot Cake Cupcakes
Preheat an oven to 350F, then line a standard 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together all-purpose flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt. Set aside.
In the bowl of your stand mixer with a paddle attachment or in a large mixing bowl, beat the room-temperature butter, granulated sugar, brown sugar, and vanilla extract until creamy for about 3 minutes on medium speed. Add in the eggs, one at a time, beating well after each addition.
Reduce the mixer speed to medium-low speed. Slowly pour the whole milk, then gradually add the flour mixture. Mix until just combined, do not overwork the cake batter. Switch to a rubber spatula and fold in the shredded carrots until well combined.
Divide the batter into the liners, filling each about 3/4 full. Bake the cupcakes for about 20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for about 8 minutes, then transfer to a wire rack to cool completely.
STEP 2 – Make the Cream Cheese Frosting
In a large bowl, beat the butter and cream cheese together until smooth and creamy. Add the powdered sugar, vanilla extract, and salt, and beat until fluffy and well combined.
When the cupcakes are completely cool, spread or pipe the cream cheese frosting on top. I like to finish with flowers, mini eggs, or roasted nuts, but you can skip this if you want. Enjoy!
TIPS FOR MAKING THE BEST CARROT CAKE CUPCAKES
- If you use raw nuts, bake them at 350°F for 5-7 minutes, or until fragrant.
- Always use fresh carrots! Freshly grated carrots ensure the cupcakes stay moist and flavorful.
- If the frosting is way too soft, Pop it in the fridge for 10-15 minutes.
- Make sure all the ingredients are at room temperature. Room-temperature ingredients blend easily and incorporate together to create a smooth batter without flecks of eggs.
- Measure flour correctly. When measuring the flour with cups, make sure to spoon and level the flour into your measuring cup. Do not scoop and pack the flour. By doing this, you will yield too much flour and make the dough dry. A kitchen scale is the best option, it’s so much more accurate than cup measurements, that’s why I always write the recipe with grams. 1 cup flour = 125 grams.
- Keep your eyes on the cupcakes while baking. Think of baking times just as suggestions, because every oven is different! The temperature can vary greatly, even when you set it to the same temperature as in the recipe.
HERE’S HOW TO STORE THE CARROT CAKE CUPCAKES
Due to the high moisture content of the cream cheese in the frosting, the leftover cupcakes need to be refrigerated. You can keep these cupcakes for up to 5 days in the fridge in an airtight container or up to a month in the freezer. For the best texture, let them come to room temperature before serving.
Carrot Cake Cupcakes
Utterly moist, sweet, simple, and delicious carrot cake cupcakes with a hint of spice and topped with a cream cheese frosting! These Carrot Cake Cupcakes are a perfect, individually sized dessert!
Ingredients
Carrot Cupcakes
- 218g (2+1/4 cups, spoon and level method) all-purpose flour
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 84g (3/4 stick) unsalted butter, room temperature
- 100g (1/2 cup) granulated sugar
- 55g (1/4 cup) light brown sugar
- 1 teaspoon vanilla
- 2 large eggs, room temperature
- 80g (1/3 cup) whole milk
- 110g (1 cup) fresh shredded carrots
Cream Cheese Frosting
- 226g (8oz) original cream cheese, room temperature
- 226g (2 sticks) unsalted butter, room temperature
- 1-2 teaspoons vanilla extract
- a pinch of salt
- 375g (3 cups) powdered sugar, sifted
Instructions
STEP 1 - Make the Carrot Cake Cupcakes
Preheat an oven to 350F, then line a standard 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together all-purpose flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt. Set aside.
In the bowl of your stand mixer with a paddle attachment or in a large mixing bowl, beat the room-temperature butter, granulated sugar, brown sugar, and vanilla extract until creamy for about 3 minutes on medium speed. Add in the eggs, one at a time, beating well after each addition.
Reduce the mixer speed to medium-low speed. Slowly pour the whole milk, then gradually add the flour mixture. Mix until just combined, do not overwork the cake batter. Switch to a rubber spatula and fold in the shredded carrots until well combined.
Divide the batter into the liners, filling each about 3/4 full. Bake the cupcakes for about 20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for about 8 minutes, then transfer to a wire rack to cool completely.
STEP 2 - Make the Cream Cheese Frosting
In a large bowl, beat the butter and cream cheese together until smooth and creamy. Add the powdered sugar, vanilla extract, and salt, and beat until fluffy and well combined.
When the cupcakes are completely cool, spread or pipe the cream cheese frosting on top. I like to finish with a flowers, mini eggs, or roasted nuts, but you can skip this if you want. Enjoy!
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If you try this recipe, I’d love to hear what you think! Send me a message or write a comment below.
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Happy Baking!
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