These Carrot Cake Cupcakes are soft, warmly spiced, and super moist, with a cloud of tangy cream cheese frosting on top. You get all the cozy carrot cake flavor, but in an easy cupcake form that’s perfect for parties and weeknight treats. Each bite is sweet, spiced, and just a little creamy—like the best slice of cake, but handheld.
Introduction
If you want a dessert that disappears fast, these Carrot Cake Cupcakes are it. They’re cozy, sweet, and packed with that classic carrot cake spice you crave. And because they’re cupcakes, you don’t have to fuss with slicing or stacking—just grab and enjoy.
The “secret” to truly moist Carrot Cake Cupcakes is using oil plus a gentle mix. Oil keeps cupcakes tender for days, and mixing just until combined keeps the crumb soft, not tough. Trust me, don’t skip the cream cheese frosting—it’s the perfect tangy balance.
These Carrot Cake Cupcakes are a reader-favorite style treat for birthdays, potlucks, and spring gatherings. Everyone always asks for the recipe!
Why You’ll Love This Carrot Cake Cupcakes
- Ultimate comfort dessert: Warm spices and sweet carrots make these cupcakes taste like home.
- Better than bakery: Soft, moist crumb with thick frosting feels like a special treat.
- Easy weeknight baking: Simple mixing bowl method—no fancy techniques.
- Make-ahead friendly: The cupcakes stay moist for days, perfect for planning ahead.
- Party-perfect: Individual cupcakes are easy to serve and travel well.
Ingredients for Carrot Cake Cupcakes
Cupcakes
- All-purpose flour: Gives structure; cake flour works too for a softer bite.
- Baking powder + baking soda: Helps the cupcakes rise and stay fluffy.
- Ground cinnamon: The main cozy spice; add a pinch of nutmeg if you like.
- Salt: Balances sweetness and boosts flavor.
- Brown sugar: Adds moisture and caramel-like flavor; swap with granulated sugar in a pinch.
- Granulated sugar: Keeps the crumb light; you can use all brown sugar for a deeper flavor.
- Eggs: Bind everything together and add richness.
- Vegetable oil: Keeps cupcakes extra moist; melted coconut oil also works.
- Vanilla extract: Rounds out the flavors.
- Grated carrots: The star ingredient for moisture and sweetness; grate fine for the best texture.
- Optional add-ins: Chopped pecans or walnuts for crunch, or raisins for classic carrot cake vibes.
Cream Cheese Frosting
- Brick-style cream cheese: Tangy and thick; avoid whipped tub cream cheese.
- Unsalted butter: Makes the frosting creamy and stable; salted butter is okay—skip extra salt.
- Confectioners’ sugar: Sweetens and thickens; sift if lumpy.
- Vanilla extract: Adds cozy flavor.
- Pinch of salt: Keeps the frosting from tasting overly sweet.
How to Make Carrot Cake Cupcakes
- 1. Prep your oven to 350°F and line a muffin pan with paper liners. This keeps the cupcakes from sticking and makes cleanup easy.
- 2. Whisk flour, baking powder, baking soda, cinnamon, and salt in a bowl until evenly blended—this spreads the leaveners and spices so every cupcake tastes the same.
- 3. Mix brown sugar, granulated sugar, eggs, oil, and vanilla in a second bowl until smooth and glossy, about 30 seconds. The batter should look thick but pourable.
- 4. Fold the dry ingredients into the wet ingredients just until you stop seeing flour. Then stir in the grated carrots (and nuts if using). Don’t overmix—stop as soon as it comes together.
- 5. Fill liners about 2/3 full and bake for 18–22 minutes, until the tops spring back and a toothpick comes out clean. Let cool in the pan 5 minutes, then move to a rack to cool completely.
- 6. Beat cream cheese and butter on medium speed until smooth, about 2 minutes. Add confectioners’ sugar, vanilla, and salt, and beat until thick and creamy. If it seems too soft, chill 10–15 minutes.
- 7. Frost cooled cupcakes. If you want that bakery swirl, use a piping bag. Sprinkle with chopped nuts if you like.
Tips for Perfect Carrot Cake Cupcakes
- Use freshly grated carrots: Pre-shredded carrots are dry and don’t melt into the batter as well.
- Don’t overmix: Stir just until combined for a tender crumb.
- Cool completely before frosting: Warm cupcakes melt frosting fast.
- Chill the frosting if needed: A quick chill makes it easier to pipe clean swirls.
- Toast your nuts: A quick toast brings out deep, nutty flavor.
Variations & Substitutions
- Make it nut-free: Skip the nuts or swap in sunflower seeds for crunch.
- Add extra spice: A pinch of nutmeg or ginger makes it extra cozy.
- Add pineapple: Fold in well-drained crushed pineapple for a super moist twist.
- Lighter frosting: Use less confectioners’ sugar and spread it on thick.
- Mini cupcakes: Bake 10–12 minutes and keep an eye on them.
Make-Ahead & Freezing
Store frosted cupcakes in a covered container in the fridge for up to 4 days. Let them sit at room temperature 20–30 minutes before serving so the frosting turns silky again.
To freeze, freeze unfrosted cupcakes in a freezer-safe bag for up to 2 months. Thaw at room temperature, then frost fresh. You can also freeze frosting separately for up to 1 month; thaw in the fridge and re-whip.
Serving Suggestions & Pairings
- Serve with hot coffee or chai for a cozy dessert moment.
- Add fresh berries on the side for a bright, fresh contrast.
- Pair with vanilla ice cream for a fun cupcake sundae.
- Bring to potlucks—these travel like a dream.
Reader Review: “I made these Carrot Cake Cupcakes for a family get-together and they vanished in minutes. The frosting is so creamy and the cupcakes stayed moist for days!”
Recipe Card
Carrot Cake Cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cupcakes
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 1/2 cups finely grated carrots
- Optional: 1/2 cup chopped walnuts or pecans
Cream Cheese Frosting
- 8 ounces brick-style cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- 1. Heat oven to 350°F. Line a 12-cup muffin pan with liners.
- 2. Whisk flour, baking powder, baking soda, cinnamon, and salt in a bowl.
- 3. In another bowl, whisk brown sugar, granulated sugar, eggs, oil, and vanilla until smooth.
- 4. Fold dry ingredients into wet just until combined. Stir in grated carrots (and nuts if using).
- 5. Divide batter between liners, filling 2/3 full. Bake 18–22 minutes, until a toothpick comes out clean. Cool completely.
- 6. Beat cream cheese and butter until smooth. Add confectioners’ sugar, vanilla, and salt; beat until thick and creamy.
- 7. Frost cooled cupcakes and serve.
If you make these Carrot Cake Cupcakes, leave a rating and a comment—I’d love to hear how you customized yours. Did you add nuts, raisins, or extra spice?