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.
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).
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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.
- 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.
- Step 8: Prepare the ingredients to make the frosting.
- 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.
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
- Mixing bowls (medium and large)
- Whisk electric mixer
- Measuring cups
- Grater (for carrots)
- Cupcake liners
- Muffin tin
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
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.
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.
Carrot cupcakes with cream cheese frosting
Equipment
- Muffin tins
- Hand whisk
- Mixing bowls
- Grater
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup vegetable oil
- ¾ cup granulated sugar
- ½ cup brown sugar packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- ½ cup chopped walnuts or pecans optional
- Ingredients cream cheese frosting:
- 8 oz 225g cream cheese, softened
- ¼ cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large mixing bowl, combine the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until well combined and slightly creamy.
- Gradually add the dry flour mixture to the wet mixture, stirring until just combined. Be careful not to overmix.
- Fold in the grated carrots and chopped nuts (if using) until evenly distributed in the batter.
- Fill each cupcake liner about ¾ full of the batter.
- Bake in the preheated oven for 20-24 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Once baked, remove the cupcakes from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Make the cream cheese frosting: In a mixing bowl, beat the softened cream cheese and butter together until creamy and well combined.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition. This will ensure a smooth and creamy frosting.
- Stir in the vanilla extract and mix until incorporated.
- Assembly the cupcakes: Once the cupcakes are completely cooled, use a piping bag or an offset spatula to generously frost each cupcake with the cream cheese frosting.
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