Moist Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot cake cupcakes are one of those recipes I come back to again and again. There’s just something comforting about the warm spices, tender crumb, and that classic cream cheese frosting on top.

I love making these carrot cake cupcakes when I want a dessert that feels homemade and special without being complicated. They’re perfect for sharing, easy to portion, and always disappear fast. I usually make them when I have a few extra carrots in the fridge or when I’m craving something cozy but not overly sweet.

The carrots keep the cupcakes incredibly moist, while the spices add just the right amount of warmth. Whether it’s for a weekend treat, a birthday, or a casual get-together, these cupcakes never fail me.

Why You’ll Love This Recipe

• Easy to make: Simple steps and basic tools make this recipe great for beginners.
• Perfectly moist: Fresh carrots and oil keep the cupcakes soft and tender every time.
• Classic flavor: Warm spices and cream cheese frosting create a timeless carrot cake taste.
• Simple ingredients: Everything comes from your regular grocery store pantry.
• Great for any occasion: Ideal for birthdays, holidays, or everyday baking.

Pro Tips

1. Grate the carrots finely for a smoother cupcake texture.
2. Measure flour by spooning it into the cup to avoid dry cupcakes.
3. Use room-temperature eggs for better mixing.
4. Do not overmix the batter once the flour is added.
5. Line the muffin pan for easy removal and cleaner cupcakes.
6. Let cupcakes cool completely before frosting.
7. Chill the frosting slightly if it feels too soft to pipe.
8. Taste and adjust spices if you prefer more warmth.

FAQs

Can I make these cupcakes ahead of time?
Yes, you can bake them a day ahead and frost before serving.

Do I need a mixer for this recipe?
No, a whisk and bowl work perfectly fine.

Can I use pre-shredded carrots?
Freshly grated carrots are best; pre-shredded ones are usually too dry.

How do I know when the cupcakes are done?
Insert a toothpick into the center; it should come out clean.

Can I freeze carrot cake cupcakes?
Yes, freeze unfrosted cupcakes for up to 2 months.

Carrot Cake Cupcakes

These carrot cake cupcakes are soft, warmly spiced, and topped with smooth cream cheese frosting. They’re easy to make, perfectly sweet, and ideal for any occasion.

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Ingredients Method Notes

Ingredients

  

• 1 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 2 large eggs
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 1 ½ cups finely grated carrots
• 1 teaspoon vanilla extract
• Cream Cheese Frosting:
• 8 oz cream cheese softened
• ¼ cup unsalted butter softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Method

 

1. Preheat oven to 350°F (175°C) and line a muffin pan.
2. In a bowl, whisk flour, baking powder, baking soda, spices, and salt.
3. In another bowl, whisk eggs, sugar, oil, and vanilla until smooth.
4. Stir in grated carrots.
5. Add dry ingredients and gently mix until just combined.
6. Divide batter evenly into cupcake liners.
7. Bake for 18–22 minutes, until a toothpick comes out clean.
8. Cool completely before frosting.
9. Beat cream cheese and butter until smooth, then mix in powdered sugar and vanilla.
10. Frost cooled cupcakes and serve.

Notes

• Store frosted cupcakes in the refrigerator for up to 4 days.
• Bring to room temperature before serving for best flavor.
• Add chopped nuts or raisins if desired.