Why You’ll Love This Recipe

These carrot cake cupcakes are an absolute treat. They combine the comforting flavors of a classic carrot cake with the fun and portability of cupcakes. The warm spices and grated carrots create a moist, flavorful base, while the cream cheese frosting adds the perfect creamy and tangy finish. Plus, these cupcakes are versatile enough for both casual get-togethers and special celebrations. They are easy to make, customizable, and always a crowd-pleaser!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp salt
2 large eggs
1 cup granulated sugar
½ cup vegetable oil
1 tsp vanilla extract
1 ½ cups finely grated carrots
½ cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
A pinch of salt

Directions

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
In a separate large bowl, beat the eggs and sugar together until smooth. Add the oil and vanilla extract and continue mixing until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the grated carrots and chopped nuts (if using).
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
For the frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time, mixing until fully combined. Add the vanilla extract and salt, and beat until the frosting is smooth and fluffy.
Once the cupcakes are completely cool, frost each with a generous amount of cream cheese frosting. Optionally, garnish with chopped walnuts or grated carrots.

Servings and Timing

Servings: This recipe makes about 12 cupcakes.
Prep time: 15 minutes
Cook time: 18–22 minutes
Total time: 40–45 minutes

Variations

Vegan Carrot Cake Cupcakes: Use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water), plant-based milk, and dairy-free butter and cream cheese alternatives for a vegan-friendly version.
Carrot Raisin Cupcakes: Add ½ cup of raisins to the batter for an extra burst of sweetness.
Gluten-Free Carrot Cake Cupcakes: Swap the all-purpose flour for a gluten-free flour blend to make these cupcakes gluten-free.
Spiced Carrot Cupcakes: Add a dash of cloves or allspice to the spice mix for an even richer flavor.
Mini Carrot Cake Cupcakes: For bite-sized treats, reduce the baking time to about 12–15 minutes.

Storage/Reheating

Storage: Store the carrot cake cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, refrigerate them for up to 1 week.
Freezing: These cupcakes freeze well. Wrap them tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw them in the refrigerator before frosting and serving.
Reheating: You can enjoy these cupcakes cold or at room temperature. If you prefer to warm them up, microwave for 10–15 seconds.

FAQs

1. Can I make this recipe without the nuts?

Yes, you can easily omit the walnuts or pecans if you prefer. The cupcakes will still be delicious!

2. Can I make these cupcakes ahead of time?

Yes, you can make the cupcakes a day or two in advance. Store them in an airtight container until you’re ready to frost and serve them.

3. How do I make the cupcakes more moist?

The oil in the recipe helps keep the cupcakes moist, but adding more finely grated carrots can enhance the moisture level. Just be sure not to overmix the batter.

4. Can I use other frostings instead of cream cheese?

Yes, you can try frosting with buttercream or whipped cream for a lighter topping, though the cream cheese frosting complements the flavors of the carrot cake best.

5. Can I use pre-shredded carrots for this recipe?

Freshly grated carrots will give the best texture and flavor. Pre-shredded carrots are often drier and might not work as well.

6. Can I use whole wheat flour instead of all-purpose flour?

You can substitute whole wheat flour for a slightly denser texture, but it may affect the overall flavor and rise of the cupcakes. You can also try a 50/50 blend of all-purpose and whole wheat flour.

7. Can I double the recipe to make more cupcakes?

Yes, you can double the ingredients if you need more cupcakes. Just be sure to bake them in batches.

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

To prevent sticking, make sure your cupcake liners are of good quality, and lightly grease the inside of the liners before filling them with batter.

9. Can I use a different type of sugar in this recipe?

You can use brown sugar instead of granulated sugar for a more caramel-like flavor. You may also experiment with coconut sugar for a slightly different taste.

10. What is the best way to store the cream cheese frosting?

Store the cream cheese frosting in an airtight container in the refrigerator for up to 3 days. If needed, re-whip it before using.

Conclusion

Carrot cake cupcakes are a timeless treat that everyone will love. With a moist, spiced base and a creamy frosting, they are perfect for any celebration or just a delicious snack. Whether you enjoy them as-is or make variations to suit your preferences, these cupcakes are sure to be a hit