Carrot Cake Cupcakes

  • By KJ

Nothing says “home-baked goodness” quite like freshly-baked carrot cake cupcakes. 

These classic cupcakes are chock-full of spicy cinnamon and the natural sweetness of grated carrots, creating a moist, tender crumb that melts in your mouth. Topped with a generous swirl of tangy cream cheese frosting, each bite is pure indulgence.

I’ve adjusted my classic carrot cake recipe to create personal-size carrot cake cupcakes. Whip up a batch for special occasions or an everyday treat. 

Frosted carrot cake cupcakes stacked on top of each other.

Carrot Cake Cupcakes

Nothing says “home-baked goodness” quite like freshly-baked carrot cake cupcakes. 

These classic cupcakes are chock-full of spicy cinnamon and the natural sweetness of grated carrots, creating a moist, tender crumb that melts in your mouth. Topped with a generous swirl of tangy cream cheese frosting, each bite is pure indulgence.

I’ve adjusted my classic carrot cake recipe to create personal-size carrot cake cupcakes. Whip up a batch for special occasions or an everyday treat. 

Frosted carrot cake cupcakes stacked on top of each other.

Why KJ Loves

Carrot Cake Cupcakes

Carrot Cake Cupcakes

What’s not to love about a carrot cake cupcake? I love this fun, sweet treat that’s perfect for all sorts of occasions. PS: try making with a 1:1 gluten-free flour for a gf version!

Eggs, oil, sugar and vanilla being whisked together in a bowl.

Carrot Cake Cupcake Ingredients

For the carrot cake cupcake batter, you only need a few baking staples — most likely things you already have on hand.

  • Sugar
  • Vegetable oil
  • Eggs
  • Vanilla extract
  • Flour
  • Cinnamon
  • Baking soda
  • Salt
  • Carrots (shredded)

For the cream cheese frosting recipe, the ingredient list is also simple! 

  • Butter, softened
  • Cream cheese, softened
  • Powdered sugar
The dry ingredients and shredded carrot being added to the batter.

Carrot Shredding Tips:

Add a Chop

After shredding your carrots, add a couple of quick chops to make the pieces even smaller.

Shred at Home

Store-bought shredded carrots can be a little dry and just end up looking like sticks. Definitely use freshly shredded carrots!

Use a Food Processor

If you have a shredding disk on your food processor, use it to save some time!

Stay Safe Out There!

Kinda kidding. But also kinda serious. Leave 2 inches at the end of each carrot to avoid accidents!

Making the Best Carrot Cake Cupcakes

Preheat your oven.

In a large bowl, whisk together the sugar, oil, eggs, and vanilla until smooth.

Add the flour, cinnamon, baking soda, and salt. Fold in until a smooth cupcake batter forms without any lumps (but don’t overmix after that!). Fold in the grated carrot.

Evenly divide the cupcake batter into (add number) cupcake tins. 

Bake for about 45 minutes. The carrot cake cupcakes are done when a toothpick inserted into the center comes out clean. 

Allow the cakes to cool slightly in the cupcake tins before turning them out onto a cooling rack to cool completely.

Making Smooth Cream Cheese Frosting

Add the butter and cream cheese into a large bowl (or bowl of an electric mixer) and cream together.

Slowly mix in the powdered sugar one cup at a time until the cream cheese frosting is smooth and creamy. Mix in the vanilla extract.

Once the cupcakes have cooled completely, frost the carrot cake cupcakes with about a 1/2 inch layer of cream cheese frosting.

Frosted and decorated carrot cake cupcakes.

Cupcake Decorating Tips

If you want a thicker frosting to work with, chill the cream cheese frosting before decorating the cupcakes. 

For a more polished look, you could pipe the frosting with a plastic bag. Simply add the frosting to a Ziploc bag and cut off the corner.

Then, top the cupcakes with fun decorations, like candied carrots, shredded coconut, chopped nuts, or caramel drizzle. I even sacrifice one of the cupcakes and turn it into crumbles as a topping for the rest of them!

Or just add sprinkles!

Carrot Cake Cupcake FAQ’s

What is the secret to super moist cupcakes?

When you keep air bubbles in the batter, you’ll end up with moist carrot cake cupcakes. Make sure you mix the batter on low speed or hand mix, and don’t overmix it!

What is the best frosting for carrot cake cupcakes?

Cream cheese is widely considered the best frosting for carrot cake cupcakes…and I agree! The tanginess of the cream cheese perfectly complements the sweet cupcakes. It is the classic choice!

Should carrot cake cupcakes with cream cheese frosting be refrigerated?

Yes, carrot cake cupcakes should be refrigerated once they’re frosted with cream cheese frosting

How long can you keep carrot cake cupcakes?

Store carrot cake cupcakes in an airtight container in the refrigerator for 3-5 days.

A carrot cake cupcake that has been sliced in half revealing the inside of the cake.

What’s up, doc?

Whip up some other delicious carrot treats. (Bugs Bunny would flip!) 

Whip up a fun spin on a classic childhood treat with Carrot Oatmeal Cream Pies.

Print
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Frosted carrot cake cupcakes stacked on top of each other.

Carrot Cake Cupcakes


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  • Author: KJ & Company - Kate Poskochil
  • Total Time: 1 hour, 45 minutes
  • Yield: 18-20 cupcakes 1x

Description

Nothing says “home-baked goodness” quite like freshly-baked carrot cake cupcakes. 

These classic cupcakes are chock-full of spicy cinnamon and the natural sweetness of grated carrots, creating a moist, tender crumb that melts in your mouth. Topped with a generous swirl of tangy cream cheese frosting, each bite is pure indulgence.

I’ve adjusted my classic carrot cake recipe to create personal-size carrot cake cupcakes. Whip up a batch for special occasions or an everyday treat.


Ingredients

Scale

For the cake:

  • 2 cups sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 2 1/2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups shredded carrot

For the frosting:

  • 1 stick (8 tablespoons) butter, softened
  • 16 oz cream cheese, softened
  • 4 cups powdered sugar

Topping ideas:

  • Crushed nuts
  • Toasted coconut
  • Crumbled carrot cake – use one of the cupcakes and crumble it to provide a topping for the rest of the cakes

Instructions

For the cake:

  1. Preheat your oven to 350 degrees. In a large bowl, whisk together the sugar, oil, eggs and vanilla until smooth.
  2. Add in the flour, cinnamon, baking soda and salt and fold in until a smooth cake batter forms without any lumps. Fold in the grated carrot.
  3. Line a cupcake pan with liners and evenly fill each one just barely to the top of the liner with cake batter. Bake for about 40-45 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
  4. Repeat until all the batter has been used. Allow the cupcakes to cool completely prior to frosting.

For the frosting:

  1. Add the butter and cream cheese into a large bowl (or bowl of an electric mixer) and cream together on medium speed.
  2. Slowly mix in one cup of powdered sugar on low to medium speed at a time until the frosting is is smooth and creamy. Mix in the vanilla extract until combined.
  3. Once the cakes have cooled completely, layer and frost the cakes with about a 1/2 inch layer of cream cheese frosting on top. This can either be done by just smearing on with a butter knife, or piping on with a piping bag. Top with desired toppings and enjoy!

Notes

  • Frosted cupcakes will need to be stored in the refrigerator.
  • Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Prep Time: 1 hour
  • Cook Time: 45 minutes
  • Category: Desserts
  • Method: Baking

Nutrition

  • Serving Size: 1
  • Calories: 649
  • Sugar: 35g
  • Fat: 43g
  • Carbohydrates: 57.7g
  • Fiber: 8.1g
  • Protein: 10.7g

Did you make this recipe?

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If you made this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using  #kjandcompany so that I can see your fun pictures! Thanks for following and cooking along with me.

Affiliate Links

This post may contain affiliate links, which mean that KJ and Company would receive a small commission if anything is purchased. Thank you for supporting KJ & Company in all the ways that you do.

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