Easy Carrot Cake Cupcakes with Cream Cheese Frosting – Moist & Flavorful
Craving a classic dessert with a twist? These homemade Carrot Cake Cupcakes with Cream Cheese Frosting are the perfect balance of sweet and spiced. They’re moist, fluffy, and topped with a rich, tangy cream cheese frosting that melts in your mouth. Perfect for Easter, birthdays, or just when you need a cozy, comforting treat. Plus, they’re easy to make! With simple ingredients and a quick prep time, even beginner bakers can whip these up. Whether you’re hosting a party or enjoying them with family, these cupcakes are sure to impress.
What Makes This Recipe So Good?
- Moist and Tender Texture – The cupcakes stay soft and fluffy with the perfect crumb, thanks to the grated carrots.
- Rich Cream Cheese Frosting – The tangy, smooth cream cheese frosting adds the perfect balance to the spiced sweetness of the cupcakes.
- Warm Spices – A blend of cinnamon and nutmeg elevates the flavor, giving the cupcakes a cozy, comforting taste.
- Easy to Make – Simple ingredients and straightforward steps make it a beginner-friendly recipe.
- Versatile – Perfect for holidays like Easter, family gatherings, birthdays, or just because you’re craving something sweet.
- Crowd-Pleaser – Everyone loves carrot cake! These cupcakes are always a hit at parties and potlucks.
- Make-Ahead Friendly – The cupcakes and frosting can be made ahead of time, making it convenient for busy schedules.
Key Ingredients
- Carrots – Grated carrots add moisture and natural sweetness, while also giving the cupcakes their signature texture and flavor.
- Flour – The base of the cupcakes, providing structure and helping the cupcakes rise to a fluffy texture.
- Sugar – Granulated sugar sweetens the cupcakes, while brown sugar adds a subtle molasses flavor and extra moisture.
- Vegetable Oil – Oil keeps the cupcakes moist and tender, even after a few days, and helps distribute the flavors evenly.
- Eggs – Eggs bind the ingredients together and add richness to the batter, helping the cupcakes rise and stay light.
- Baking Soda – A leavening agent that reacts with the acidity in the batter to create air bubbles, making the cupcakes fluffy.
- Cinnamon and Nutmeg – These warm spices give the cupcakes that classic carrot cake flavor, adding depth and a cozy, aromatic quality.
- Vanilla Extract – Enhances the overall flavor of the cupcakes, adding a subtle sweetness and balancing the spices.
- Cream Cheese (for the frosting) – The key to a tangy, rich frosting that pairs perfectly with the sweet, spiced cupcakes.
- Butter (for the frosting) – Adds creaminess and helps create a smooth, spreadable texture for the frosting.
- Powdered Sugar (for the frosting) – Sweetens the cream cheese frosting without adding grittiness, giving it a silky finish.
Chefs Helpful Tips
- Grate the Carrots Finely – Use a fine grater to ensure the carrots blend smoothly into the batter, adding moisture without creating large chunks.
- Don’t Overmix the Batter – Gently fold the wet and dry ingredients together until just combined. Overmixing can lead to dense cupcakes.
- Room Temperature Ingredients – Make sure the eggs and cream cheese are at room temperature before mixing. This helps create a smoother batter and frosting.
- Sift the Dry Ingredients – Sifting the flour, baking soda, and spices prevents lumps and ensures even distribution, resulting in a consistent texture.
- Cool Completely Before Frosting – Let the cupcakes cool completely before adding the cream cheese frosting. Warm cupcakes will melt the frosting and make it runny.
- Make Frosting Ahead – The cream cheese frosting can be made a day in advance and stored in the fridge. Bring it to room temperature and stir before using for an easy spread.
- Use an Ice Cream Scoop for Even Cupcakes – Scoop the batter into the cupcake liners using an ice cream scoop for uniform-sized cupcakes that bake evenly.
- Toast Nuts for Extra Flavor – If you’re adding nuts like walnuts or pecans, lightly toast them before folding them into the batter to bring out their flavor.
- Piping Frosting for a Professional Look – Use a piping bag with a star or round tip for a bakery-style look when frosting your cupcakes.
- Store Properly – Store cupcakes in an airtight container in the fridge to keep them fresh. Bring to room temperature before serving for the best flavor and texture.
More Sweet Treats To Check Out…
Craving a classic dessert with a twist? These homemade Carrot Cake Cupcakes with Cream Cheese Frosting are the perfect balance of sweet and spiced. They’re moist, fluffy, and topped with a rich, tangy cream cheese frosting that melts in your mouth. Perfect for Easter, birthdays, or just when you need a cozy, comforting treat. Plus, they’re easy to make! With simple ingredients and a quick prep time, even beginner bakers can whip these up. Whether you’re hosting a party or enjoying them with family, these cupcakes are sure to impress.
- 1.5 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/2 cup vegetable oil
- 3 large eggs
- 2 cup grated carrots (about 3-4 medium carrots)
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 4 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp milk (add another tbsp to get right consistence)
- Preheat the Oven
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Prepare Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Mix Wet Ingredients
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined. Add the eggs one at a time, beating well after each addition. Stir in the grated carrots and vanilla extract.
- Combine Mixtures
Gradually add the dry ingredients to the wet ingredients. Gently fold until just combined, being careful not to overmix. If using, fold in the chopped nuts.
- Fill Cupcake Liners
Divide the batter evenly among the lined cupcake cups, filling each about 2/3 full.
- Bake
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool
Remove from the oven and let the cupcakes cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting
In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and mix until well combined. Stir in the vanilla extract. If the frosting is too thick, add milk a tablespoon at a time until you reach the desired consistency.
- Frost the Cupcakes
Once the cupcakes are completely cool, use a knife or piping bag to generously frost each cupcake with the cream cheese frosting.
- Serve and Enjoy
Decorate with additional chopped nuts or carrot shavings if desired. Serve and enjoy your delicious carrot cake cupcakes!
Servings 12
- Amount Per Serving
- Calories 250kcal
- Calories from Fat 108kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 5g25%
- Cholesterol 60mg20%
- Sodium 220mg10%
- Potassium 230mg7%
- Total Carbohydrate 32g11%
- Dietary Fiber 2g8%
- Sugars 22g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.