Carrot Cake Cupcakes with Cream Cheese Frosting
These moist carrot cake cupcakes are packed with freshly grated carrots and warm spices, topped with tangy cream cheese frosting. They deliver all the flavor of a classic carrot cake in a portable single-serving size.
Why You’ll Love It
- Moist and tender crumb every time
- Perfect balance of spice and sweetness
- Cream cheese frosting is the ideal pairing
- Easier to serve than a layer cake
- Freezer-friendly for make-ahead baking
- Great for Easter, spring parties, or everyday treats
Ingredients
For the cupcakes:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 1/2 cups vegetable oil
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups finely grated carrots (about 6 medium carrots)
- 1 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
For the cream cheese frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Steps
- Preheat your oven to 350°F and line a 24-cup muffin tin with cupcake liners.
- Whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt in a large bowl.
- In a separate bowl, whisk the oil, sugar, and eggs until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the grated carrots and the nuts and raisins if using.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 20 to 24 minutes until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened cream cheese and butter together with a hand mixer until smooth.
- Gradually add the powdered sugar one cup at a time, mixing on low speed.
- Add the vanilla and salt, then beat on medium-high for 2 minutes until fluffy.
- Frost the cooled cupcakes generously using an offset spatula or piping bag.
- Garnish with a sprinkle of cinnamon, chopped walnuts, or small fondant carrots if desired.
Helpful Tips and Substitutions
Use a box grater on the fine holes for the best texture, or pulse carrots in a food processor until finely shredded.
Do not squeeze the moisture out of the carrots because that liquid keeps the cupcakes moist.
Add 1/2 cup drained crushed pineapple for extra moisture and a subtle sweetness.
Swap the walnuts for pecans or leave the nuts out entirely for nut-free cupcakes.
Golden raisins can replace regular raisins if you prefer a milder flavor.
The cream cheese and butter must be fully softened or the frosting will be lumpy.
Serving Ideas
Serve at room temperature for the best flavor.
Top each cupcake with a small marzipan or fondant carrot for a decorative touch.
Arrange on a platter with fresh spring flowers for an Easter display.
Pair with coffee or chai tea to complement the warm spices.
Package individually in clear boxes as party favors or bake sale items.
Make-Ahead and Storage
Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days.
Bring to room temperature for 20 minutes before serving for the best texture.
Unfrosted cupcakes can be frozen for up to 3 months in freezer bags.
Thaw frozen cupcakes overnight in the refrigerator before frosting.
The frosting can be made up to 3 days ahead and refrigerated, then re-whipped before using.
A Classic for Good Reason
Carrot cake cupcakes hit all the right notes with warm spices, tender crumb, and rich frosting.
They are crowd-pleasers that work for almost any occasion.
Keep this recipe in your regular rotation and you will never be without a reliable dessert option.