These carrot cake cupcakes with cream cheese frosting are moist, flavorful, and easy to make. The cupcakes capture the classic carrot cake taste in individual portions and pair perfectly with a simple, creamy frosting.
If you love carrot cake or are still searching for the right version, this recipe delivers balanced flavor without any unwanted add-ins like raisins. The batter is straightforward and the frosting is a classic smooth cream cheese icing that complements the spiced cake.
These cupcakes are a favorite with friends and family — kids enjoy them too, which makes sneaking vegetables into treats a small victory. Below you’ll find clear steps for making the batter, baking the cupcakes, and preparing the frosting.
How to Make Carrot Cake Cupcakes
Preheat the oven to 350°F (175°C) and line a muffin pan with 10 liners. Prepare all ingredients before starting so the process goes smoothly.
Carrot Cake Batter
Wash, peel, and grate 2 cups of carrots. A fine grater yields a tender crumb, while a coarser grater leaves slightly larger carrot pieces—either works depending on preference.
In a medium bowl whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp ground cinnamon, and 1/4 tsp salt. In a separate bowl (or the bowl of a stand mixer with the paddle attachment) combine 1/2 cup vegetable oil, 3/4 cup white sugar, and 1/4 cup brown sugar. Cream the sugars and oil together for 2–3 minutes until well blended. You can also do this by hand.
Add the grated carrots and 2 large room-temperature eggs to the sugar-oil mixture, mixing until combined. Gently fold in the dry ingredients and mix just until there are no streaks of flour—avoid overmixing to keep the cupcakes tender.
Divide the batter among the prepared liners, filling each about three-quarters full.
Bake for 17–20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cupcakes to cool completely to room temperature before frosting.
How to Make the Cream Cheese Frosting
Use a stand mixer, hand mixer, or whisk and elbow grease. Beat 2 tablespoons softened salted butter and 4 oz softened cream cheese together for about 2 minutes until smooth. Add 1 1/2 tsp vanilla extract and 2 cups icing (powdered) sugar. Continue mixing until the frosting is light, smooth, and fluffy. If the frosting is too soft, chill briefly; if too firm, beat a little longer or add a small splash of milk.
Frosting the Cupcakes
Once the cupcakes are completely cooled, transfer the frosting to a piping bag fitted with a large star tip and pipe in a circular motion from the outside in. If you don’t have a piping bag, spread the frosting with a small spatula or knife for a rustic finish.
Storing the Cupcakes
These cupcakes are best eaten the day they are made. Store any leftovers in an airtight container in the refrigerator for up to four days. For the best texture and flavor, let refrigerated cupcakes come to room temperature for about 20 minutes before serving.
Bake these on your own or involve the kids for a fun activity—either way you’ll end up with moist, flavorful carrot cake cupcakes topped with creamy frosting.
If you make these cupcakes, feel free to share your results on social media with your own account tags and leave a review where you found the recipe. Enjoy baking!
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Carrot Cake Cupcakes with Cream Cheese Frosting
Jessie M
Equipment
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muffin tin
Ingredients
Carrot Cake Batter
- 2 C grated carrots
- 1/2 C vegetable oil
- 3/4 C white sugar
- 1/4 C brown sugar
- 2 large eggs at room temperature
- 2 C all purpose flour spooned and levelled
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Cream Cheese Frosting
- 2 tbsp salted butter at room temperature
- 4 oz cream cheese at room temperature
- 2 C icing sugar also called powdered sugar
- 1 & 1/2 tsp vanilla extract
Instructions
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Preheat oven to 350°F (175°C) and line a muffin pan with 10 liners.
Carrot Cake Batter
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Wash, peel, and grate the carrots. Set aside.
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Whisk together flour, baking soda, baking powder, cinnamon, and salt in a medium bowl. Set aside.
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Cream the oil, white sugar, and brown sugar together for 2–3 minutes in a stand mixer or by hand.
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Add grated carrots and eggs, mixing until combined.
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Add the dry ingredients and mix just until combined.
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Fill each muffin liner about 3/4 full with batter.
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Bake for 17–20 minutes or until a toothpick comes out clean. Cool to room temperature.
Cream Cheese Frosting
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Beat butter and softened cream cheese together for 2 minutes.
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Add vanilla and icing sugar, mixing until smooth and fluffy.
Frosting the Cupcakes
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Pipe the frosting onto cooled cupcakes with a large star tip or spread it with a spatula.
Notes