Hey there, my friend 👋. Let’s talk about these carrot cake cupcakes. They are soft, moist, and spiced just right. And the cream cheese frosting? It’s the perfect match—smooth, creamy, and just sweet enough.
The best part? You don’t need any fancy baking skills to whip these up. I’ll walk you through everything, step by step. Let’s get baking.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Mixing bowls
- Whisk
- Hand mixer or stand mixer
- Cupcake tin
- Cupcake liners
- Measuring cups and spoons
- Rubber spatula
- Grater (for the carrots)
- Wire cooling rack
Important Info
- Servings: 12 cupcakes
- Estimated Cost: Making this recipe will cost about $8-$12, depending on your ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Calories per Serving: About 320 calories
- Cook Method: Baking
- Season: Great all year round, but extra cozy in fall and winter
- Course: Dessert, Snack
- Cuisine: International
- Diets: Vegetarian
How to Make Carrot Cake Cupcakes with Cream Cheese Frosting
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
For the Cupcakes:
- 1 ¼ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 ½ cups grated carrots
- ½ teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| All-purpose flour | Whole wheat flour (for a denser texture) |
| Granulated sugar | Brown sugar (for a deeper flavor) |
| Vegetable oil | Melted butter or coconut oil |
| Eggs | ½ cup unsweetened applesauce (for egg-free) |
| Cream cheese | Mascarpone cheese |
| Powdered sugar | Honey (but it will make the frosting softer) |
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In another bowl, mix the sugar, oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients into the wet ingredients, stirring gently until combined.
- Fold in the grated carrots until evenly distributed.
- Divide the batter into the cupcake liners, filling each about ¾ full.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the frosting: Beat the cream cheese and butter together until creamy.
- Add the powdered sugar and vanilla extract, then beat until smooth and fluffy.
- Once the cupcakes are completely cool, spread or pipe the cream cheese frosting on top.
- Enjoy your delicious carrot cake cupcakes!
Helpful Tips
- Grate the carrots finely for a smoother texture. Large chunks won’t blend well in the batter.
- Don’t overmix the batter—this keeps the cupcakes soft and fluffy.
- If your frosting is too soft, chill it in the fridge for 10 minutes before piping.
- For extra flavor, add ½ cup of chopped walnuts or raisins to the batter.
- Store leftover cupcakes in an airtight container to keep them fresh.
What to Serve with Carrot Cake Cupcakes
These cupcakes are perfect on their own, but you can serve them with:
- A warm cup of tea or coffee
- A cold glass of milk
- Fresh fruit like berries for a refreshing balance
How Do You Serve the Cupcakes?
You can serve these cupcakes plain or with extra toppings. Try adding:
- Chopped walnuts or pecans for crunch
- A sprinkle of cinnamon on top of the frosting
- A drizzle of caramel sauce for a richer taste
Where Do You Serve This Recipe the Most?
These cupcakes are perfect for birthdays, tea parties, brunches, and even holiday gatherings. Since they are individually portioned, they are easy to serve at picnics and potlucks too.
For holiday baking, they fit right into an Easter, Thanksgiving, or Christmas menu.
Storage
Short-Term Storage (Room Temperature)
- Store the cupcakes without frosting in an airtight container at room temperature for up to 2 days.
- If they are already frosted, keep them in the fridge instead.
Refrigeration
- Frosted cupcakes should be stored in the fridge in an airtight container.
- They will stay fresh for up to 5 days. Let them sit at room temperature for 10 minutes before eating for the best texture.
Freezing
- If you want to freeze them, store unfrosted cupcakes in a freezer-safe bag.
- They will stay good for up to 3 months.
- To serve, thaw at room temperature and frost before eating.
Frequently Asked Questions
Can I use store-bought shredded carrots?
I wouldn’t recommend it. Store-bought shredded carrots are too dry and thick. Freshly grated carrots keep the cupcakes moist and soft.
Can I make these cupcakes without eggs?
Yes, you can replace the eggs with ½ cup unsweetened applesauce or mashed bananas. The texture may be slightly denser, but they will still taste great.
Can I use whole wheat flour instead of all-purpose flour?
Yes, but the cupcakes will be denser and slightly drier. If using whole wheat flour, add an extra tablespoon of oil to keep them moist.
How can I make the frosting less sweet?
Reduce the powdered sugar to 1 ½ cups and add a pinch of salt to balance the sweetness.
Can I make mini cupcakes with this recipe?
Yes, just use a mini cupcake tin and bake them for 10-12 minutes instead of 20 minutes.
Meta Description
These carrot cake cupcakes with cream cheese frosting are moist, fluffy, and spiced just right. A perfect treat for any occasion, ready in just 35 minutes.