Carrot Cupcakes with Cream Cheese Frosting

These carrot cupcakes with cream cheese frosting look like they've stepped right out of a bakery. Super similar to your favorite carrot cake, they are soft, fluffy, and perfectly spiced.

carrot cake muffins with frosting piled high

If cupcakes are your thing, you've got to try these. They make a luscious little afternoon treat with coffee, or an easy dessert. I love taking a batch over to friends when invited to dinner. They're always warmly welcomed.

For other treats you've just got to try, check out these Christmas tree Oreos, my hot cocoa donuts (so yummy).

Ingredients

I bet if you've made a carrot cake, you'll recognize these ingredients. They're not that different. Here's what to gather:

All-purpose flour: I like to sift the flour to eliminate any lumps.
Baking powder and baking soda: Double check your batches are super fresh.
Ground cinnamon: Adds a warm, spicy note that is irresistible.
]Vegetable oil: Keeps the cupcakes moist and soft.
Granulated sugar and brown sugar: The combination of sugars adds sweetness and a rich flavor.
Eggs: Use ultra-fresh, room-temperature eggs.
Vanilla extract: Brings out the flavor of the batter.
Grated carrots: I recommend freshly grating carrots, rather than buying them already-grated.
Chopped walnuts or pecans: These are optional but add great texture if you can include them.
Cream cheese: Makes a smooth, tangy base.
Unsalted butter: I just love the smoothness butter gives to this frosting.
Powdered sugar: This sweetens up the frosting. Sift out the lumps.

See recipe card for quantities.

Instructions

This process is basically a case of combining wet and dry ingredients to make a batter. So, so simple. After that, its baking and creating a frosting, and your little cupcake delight is ready!

Step 1: Add the flour, baking powder, baking soda, salt, and cinnamon to a medium bowl.

dry ingredients in a white bowl with whisk

Step 2: Mix and set aside.

Step 3: In a large bowl, combine vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Beat until smooth and creamy.

Step 4: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.

Step 5: Add the grated carrots and chopped nuts to the bowl.

Step 6: Fold the ingredients together until just combined.

Step 7: Spoon the batter into cupcake liners, filling them about ¾ full. Bake in a preheated oven for 20-24 minutes, or until a toothpick inserted into the center comes out clean. Cool.

powdered sugar, vanilla, butter and cream cheese

Step 8: Prepare the ingredients to make the frosting.

A white bowl filled with smoothly blended creamy yellow mixture on a gray surface.

Step 9: Beat softened cream cheese and butter together until smooth. Gradually add powdered sugar, one cup at a time, beating well after each addition. Stir in vanilla extract.

Step 10: Once the cupcakes are cool, frost each with the cream cheese frosting using a piping bag or spatula. Top with the nuts and your carrot cupcakes with cream cheese frosting are ready to go!

Hint: Use a shaped nozzle to create a pretty frosting effect on these cupcakes. It just takes them from basic to special with minimal effort.

If you love fall desserts try these Chocolate Covered Apples.

Close-up of a carrot cupcake with cream cheese frosting and walnut pieces, in an orange wrapper, on a light surface.

Substitutions

Here's what you can swap out with from the ingredient list in your carrot cupcakes with cream cheese frosting recipe:

Vegetable oil: Use coconut oil or unsweetened applesauce.
Granulated sugar: Replace with coconut sugar, maple syrup, or honey.
Brown sugar: You can swap it with coconut sugar or maple syrup.
Vanilla extract: Replace with almond extract or a few drops of orange extract.
Grated carrots: Substitute with finely grated zucchini for a slightly different texture and moisture.
Chopped walnuts/pecans: Replace with almonds, cashews, or leave them out.

Variations

Here's what you can do to take your carrot cake cupcakes in other flavor directions:

Extra spicy carrot cupcakes: Add a pinch of ground ginger, nutmeg, and cloves to the batter for a deeper, more aromatic flavor.
Chocolate version: Mix in ¼ cup of cocoa powder to the dry ingredients.
Pineapple and carrot combo:: Add ½ cup of finely chopped pineapple to the batter for extra moisture.
Coconut carrot cupcakes: Fold shredded coconut into the batter.
Carrot cupcakes with orange glaze: Drizzle the cooled cupcakes with a fresh orange glaze.

See this carrot cake muffin recipe on my website!

Equipment

Three carrot cupcakes with cream cheese frosting and walnuts are arranged on a countertop. A striped cloth and more cupcakes on a plate are in the background.

Storage

Store frosted or unfrosted carrot cupcakes in an airtight container in the refrigerator for up to 4-5 days. This will help keep them fresh and moist.

You can freeze unfrosted carrot cupcakes by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag or container. They can be stored for up to 2-3 months. For best results, frost them after thawing.

If you have leftover frosting, store it in an airtight container in the fridge for up to 1 week. Before using, allow it to come to room temperature and give it a quick stir.

Top tip

For extra moist carrot cupcakes, grate the carrots finely and make sure not to overmix the batter-this helps keep the texture light and fluffy. Additionally, letting the cupcakes cool completely before frosting ensures the cream cheese frosting won't melt and slide off!

FAQ

How do I prevent the cupcakes from sticking to the liners?

Make sure to lightly grease the cupcake liners with cooking spray before filling them with batter, or use high-quality liners to ensure easy removal.

Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes and store them in an airtight container for a few days before frosting them. This saves time and helps the flavors develop.