Carrot Cake Cupcakes

Carrot Cake Cupcakes are tender, spiced delights filled with shredded carrots and topped with creamy, tangy cream cheese frosting. These portable little cakes offer all the flavor and charm of traditional carrot cake, but in individually topped servings—perfect for parties, celebrations, or an everyday sweet treat.

Why You’ll Love This Recipe

You’ll love these cupcakes for their wonderfully moist texture and balanced spice blend. Carrots add natural sweetness and moisture, while brown sugar and warm spices elevate the flavor. Paired with a smooth cream cheese frosting, these cupcakes bring comfort, nostalgia, and ease in every bite.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground cinnamon
• Ground ginger (optional)
• Ground nutmeg (optional)
• Vegetable or canola oil
• Brown sugar (packed)
• Granulated sugar (optional)
• Eggs
• Vanilla extract
• Applesauce or sour cream (adds moisture)
• Grated carrots (then roughly chopped for even distribution)
• (Optional) Chopped walnuts or pecans
• Cream cheese (for frosting)
• Unsalted butter (for frosting)
• Powdered sugar (for frosting)
• Vanilla extract (for frosting)
• Optional garnishes: chopped nuts, carrot toppers, or white chocolate decorations

Directions

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin tin with liners. cakesbylynz.co.uk+12Sally’s Baking+12The Pioneer Woman+12Butternut Bakery+2Sugar Spun Run+2Pinch of Yum+3The Pioneer Woman+3Butternut Bakery+3
2. In a bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Sally’s Baking+2The Pioneer Woman+2
3. In another bowl, whisk together oil, brown sugar (and optional granulated sugar), eggs, applesauce (or sour cream), and vanilla until smooth. Simply Recipes+12Butternut Bakery+12Sally’s Baking+12
4. Stir in the grated and lightly chopped carrots (and nuts if using). Mixing at this stage ensures even carrot distribution and moist texture. Just so Tasty+7Sally’s Baking+7Sugar Spun Run+7
5. Combine wet and dry ingredients until just mixed. Avoid overmixing. The Pioneer Woman+12Butternut Bakery+12storage.googleapis.com+12
6. Fill cupcake liners about two-thirds full. alchemybaking.blogspot.com+12The Pioneer Woman+12storage.googleapis.com+12
7. Bake for 18–22 minutes, rotating once halfway, until a toothpick comes out clean or springs back when gently pressed. The Pioneer WomanSugar Spun Run
8. Cool in the tin for 5 minutes, then transfer to a wire rack. Allow to cool completely before frosting. The Pioneer Woman

Cream Cheese Frosting

1. In a bowl, beat softened cream cheese and butter until smooth and fluffy.
2. Gradually add powdered sugar and vanilla; beat until light. Chill briefly for pipeable texture. Simply Recipes+12Sally’s Baking+12JoyFoodSunshine+12Reddit+1
3. Frost cooled cupcakes and garnish with chopped nuts or decorative carrot toppers if desired.

Servings and Timing

Servings: 12 cupcakes
Prep Time: ~15–20 minutes
Cook Time: ~18–22 minutes
Cooling & Frosting Time: ~30–40 minutes
Total Time: ~1 hour to 1 hour 15 minutes

Variations

• Pineapple-Carrot: Add crushed pineapple for tropical sweetness. Reddit+6Sally’s Baking+6Butternut Bakery+6Reddit+4Simply Recipes+4Allrecipes+4
• Whole Grain: Substitute part of the flour with whole wheat or almond flour.
• Gluten-Free: Use a 1:1 gluten-free baking flour blend. Food & Wine
• Spiced Up: Include cardamom or cloves for an aromatic twist. Food & Winethedomesticrebel.com
• Vegan Option: Use flax eggs and dairy-free substitutes for eggs, milk, and cream cheese.

storage/reheating

• Room Temperature: Store in an airtight container for up to 2–3 days (unfrosted).
• Refrigerator: Store frosted cupcakes in a sealed container for up to 5 days. The Pioneer Woman
• Freezer: Freeze unfrosted cupcakes (or whole batch) up to 3 months. Thaw before frosting. The Pioneer Woman
• Reheat: Bring to room temperature or warm gently for a softer frosting texture.

FAQs

Can I use pre-shredded carrots?

No—use freshly grated carrots for superior moisture and flavor. storage.googleapis.com+6The Pioneer Woman+6TIME+6

Why use oil instead of butter?

Oil keeps the cupcakes moist and allows the spice flavors to shine through. Sally’s Baking

Can I make the batter in one bowl?

Absolutely! Simplify cleanup by sifting dry ingredients directly over wet and mixing. Allrecipes

Do cupcakes need refrigeration?

Yes, if frosted with cream cheese frosting—it should not sit at room temperature for more than 2 hours. thedomesticrebel.com+10The Pioneer Woman+10Butternut Bakery+10

Can I use sour cream instead of applesauce?

Yes, both add moisture. Sour cream results in a richer flavor. Butternut BakeryThe Pioneer Woman

What if cupcakes are dense?

Ensure accurate measuring and don’t overmix the batter. Added moisture from applesauce/oil helps keep it tender. Allrecipes

How do I keep frosting firm?

Chill frosting briefly or refrigerate after piping to firm it up. Allrecipes

Can I omit nuts?

Yes, simply leave them out for nut-free cupcakes.

What pan should I use?

Standard cupcake/muffin pans work best for even baking.

What’s the key to moist cupcakes?

Freshly grated carrots, oil, brown sugar, and the correct baking time are essential.

Conclusion

These Carrot Cake Cupcakes bring together the best of spice, texture, and flavor in a perfectly sized, crowd-pleasing format. Easy to make, customizable, and irresistibly moist, they’re ideal for dessert tables, gatherings, or a cozy treat anytime. With a fluffy cream cheese topping and heartwarming flavor, they’re sure to become a favorite in your home baking collection.

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