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Carrot Cake Cupcakes with Cream Cheese Frosting

These carrot cake cupcakes feature a tender, spiced crumb packed with fresh carrots and finished with rich cream cheese frosting, making them perfect for celebrations or everyday desserts.
Print Recipe
Prep Time 25 minutes
Cook Time 22 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 people
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method

Ingredients
  

For the Carrot Cake Cupcakes
  • All-purpose flour
  • Baking soda
  • Baking powder
  • Salt
  • Ground cinnamon
  • Ground nutmeg
  • Ground ginger
  • Brown sugar
  • Granulated sugar
  • Eggs
  • Neutral oil vegetable or canola
  • Vanilla extract
  • Finely grated carrots
Optional Mix-Ins
  • Chopped walnuts or pecans
  • Crushed pineapple well drained
  • Shredded coconut
For the Cream Cheese Frosting
  • Full-fat cream cheese softened
  • Unsalted butter softened
  • Powdered sugar
  • Vanilla extract
  • Pinch of salt

Equipment

  • Muffin tin
  • Cupcake liners
  • Mixing bowls
  • Whisk and spatula
  • Electric mixer (for frosting)
  • Box grater or food processor
  • Cooling rack

Method
 

Step 1: Prep the Oven and Pan
  1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners. Proper airflow ensures even rise.
Step 2: Mix Dry Ingredients
  1. Whisk flour, baking soda, baking powder, salt, and spices. This prevents uneven spice pockets.
Step 3: Combine Wet Ingredients
  1. In a separate bowl, whisk sugars, eggs, oil, and vanilla until smooth and glossy.
Step 4: Add Carrots
  1. Fold in finely grated carrots. The batter should look thick but pourable.
Step 5: Combine Wet and Dry
  1. Add dry ingredients to wet, mixing just until no flour remains. Overmixing toughens cupcakes.
Step 6: Fill and Bake
  1. Fill liners about two-thirds full. Bake until a toothpick comes out with a few moist crumbs.
Step 7: Cool Completely
  1. Cupcakes must be fully cool before frosting or the frosting will melt.