Carrot Cake Cupcakes

Carrot cake cupcakes are one of those comforting treats that straddle the line between wholesome and decadent. They deliver the familiar flavors of traditional carrot cake—moist crumb, warming spice, and tangy cream cheese frosting—in a compact, shareable form. Whether I’m planning a casual gathering or a family celebration, I find that this recipe always brings a smile. Here’s how to make carrot cake cupcakes from scratch, complete with customizable add-ins and a silky frosting.

Why Make Carrot Cake Cupcakes?

Carrot cake cupcakes check so many boxes. Their soft crumb and subtle sweetness combine with the warmth of cinnamon, nutmeg, and ginger. Freshly grated carrots keep them moist, while add-ins like walnuts or raisins deliver crunch and natural sweetness. The classic cream cheese frosting gives each bite a satisfying tang. They’re perfect for birthdays, Easter, weekend baking, or just a sweet afternoon pick-me-up.

Ingredients for Carrot Cake Cupcakes

Before you begin, gather these ingredients on your counter. You can fine-tune the add-ins to suit your taste.

Cupcakes

Carrots (freshly grated, about 1 ½ cups)
All-purpose flour (1 ¼ cups)
Baking powder (1 teaspoon)
Baking soda (½ teaspoon)
Fine sea salt (¼ teaspoon)
Cinnamon (1 teaspoon)
Ground ginger (½ teaspoon)
Nutmeg (¼ teaspoon)
Vegetable oil or melted coconut oil (½ cup)
Granulated sugar (½ cup)
Light brown sugar (⅓ cup, packed)
Eggs (2 large)
Pure vanilla extract (1 teaspoon)
Chopped walnuts or pecans (½ cup, optional)
Raisins, dried cranberries, or shredded coconut (⅓ cup, optional)

Cream Cheese Frosting

Cream cheese (full fat, softened) (8 ounces)
Unsalted butter (softened) (¼ cup)
Powdered sugar (1 ½ cups, sifted)
Vanilla extract (½ teaspoon)
Pinch of salt

Possible Extras

Sour cream (¼ cup, for even moister crumb)
Crushed pineapple (well drained) (¼ cup, for tropical notes)
Toasted coconut (for garnish)
Shredded carrots or tiny carrot decorations (for garnish)

Step-by-Step Guide: Making Carrot Cake Cupcakes

1. Prep and Preheat

Heat your oven to 350°F (175°C). Place cupcake liners in a standard 12-cup muffin tin. Lightly oil the liners if you prefer easy peeling.

Wash, peel, and finely grate the carrots. Avoid pre-shredded carrots—freshly grated ones blend better and yield more moisture.

2. Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. This evenly distributes the leavening and spice.

3. Mix Wet Ingredients

In a large bowl, whisk together oil, granulated sugar, and brown sugar until smooth and glossy. Beat in the eggs, one at a time, then add vanilla extract.

4. Combine and Fold

Add dry ingredients to wet in batches, folding gently with a spatula. Stir only until just combined. Fold in grated carrots and any optional mix-ins like nuts, raisins, or coconut. A light hand ensures tender cupcakes.

Tip: Overmixing can toughen the crumb, so stop when everything looks combined and even.

5. Fill and Bake

Evenly divide the batter among cupcake liners, filling each about two-thirds full.

Bake for 20-23 minutes. Check doneness with a toothpick in the center; it should come out clean or with a few moist crumbs, but no batter.

Let cupcakes cool in the pan for 5 minutes. Move them to a wire rack to finish cooling. They must be completely cool before frosting.

6. Make Cream Cheese Frosting

In a medium bowl, beat softened cream cheese and butter until smooth and creamy. Gradually add sifted powdered sugar, mixing on low. Once all sugar is added, increase speed and beat until light and fluffy. Mix in vanilla and a pinch of salt.

The frosting should hold soft peaks and be easy to pipe or spread.

7. Frost and Garnish

You can use a piping bag, a zip-top bag with the corner cut, or an offset spatula to frost the cupcakes.

To garnish, sprinkle chopped nuts, a dusting of cinnamon, toasted coconut, or carrot curls. Little fondant carrots make them festive for parties.

Tips for Success

Use the fine side of a box grater: Finely grated carrots melt into the crumb, giving even moisture without stringiness.
Room temperature ingredients: Bring eggs, cream cheese, and butter to room temperature for smoother batter and frosting.
Fresh spices: Freshly opened cinnamon and ginger pack more flavor. Older spices lose their punch.
Test for doneness early: Start toothpick checks at 20 minutes. Cupcakes should be springy to the touch; overbaked ones can dry out.
Frosting texture: If the frosting is too soft, refrigerate it for 10 minutes before piping.

Customization: Add-ins, Variations, and Adjustments

Carrot cake adapts easily to changing tastes. Try these swaps and additions:

Mix-ins for flavor and texture:
- Chopped toasted pecans or walnuts
- Golden or regular raisins, or dried cranberries
- Shredded unsweetened coconut
- Crushed pineapple for a fruity tang
Lighter version: Substitute up to 6 tablespoons of unsweetened applesauce for some of the oil.
Extra moisture: Add a few tablespoons of sour cream to the batter for a richer, more tender crumb.
Gluten-free: Use a gluten-free flour blend designed for baking.
Decor: Sprinkle with orange zest or top with candied ginger for color and added zip.

Storing and Freezing Carrot Cake Cupcakes

Carrot cake cupcakes keep well, making them easy to bake ahead.

At room temperature: If unfrosted, you can keep them in an airtight container for up to 2 days.
Refrigerated: Frosted cupcakes should be stored in the fridge, covered, for up to 5 days. Allow them to come to room temperature before eating for best flavor and texture.
Freezing: Freeze unfrosted cupcakes on a baking tray until firm, then transfer to a freezer bag. They last up to 3 months. Thaw overnight in the fridge, then frost before serving.

Common Questions

Can I use pre-shredded carrots?

Pre-shredded carrots don’t break down as well during baking and can result in a drier, less flavorful cupcake. Freshly grated carrots are best.

What kind of oil works best?

Any neutral oil, like vegetable or canola, will work. Melted coconut oil adds a faint tropical note, which pairs nicely with the spices.

Can I double the recipe?

Yes, this recipe doubles well. Just bake in two batches or use two tins.

Troubleshooting

Cupcakes sinking: This can happen if they’re underbaked, the oven is too hot, or the batter was overmixed.
Dense texture: Overmixing, too much flour, or too little leavening can cause heaviness. Spoon and level flour carefully, and use fresh baking powder/soda.
Frosting runs: If it’s too loose, chill briefly in the fridge before use or add a spoonful more powdered sugar.