These carrot cake cupcakes are made with warming spices and topped with luscious cream cheese frosting! Utterly moist, sweet, simple, and oh so good! If you’re a carrot cake fan, you’re going to fall head over heels for these cupcakes.
If you’re a carrot cake fan, you are going to fall head over heels for these cupcakes. They’re unbelievably moist, perfectly sweet, and packed with cozy spices. And of course, they’re finished with a thick swirl of tangy cream cheese frosting. Because carrot cake without cream cheese frosting just isn’t right.
This recipe keeps things simple (no complicated steps here!), but the result delivers a super-moist crumb, balanced sweetness, just the right touch of spice, and a slight tang from the cream cheese frosting. These cupcakes can be dressed up for spring, Easter, Mother’s Day, or any celebration that calls for a little extra sweetness. Or honestly, just a random Tuesday when you’re craving something sweet.
WHY YOU’LL LOVE THESE CARROT CAKE CUPCAKES
- Incredibly moist and tender with a soft, delicate crumb.
- All the classic carrot cake flavor you love now in perfectly portioned cupcake form (no sharing required!).
- Easy to make! The batter comes together in just minutes with simple ingredients.
- Topped with velvety smooth cream cheese frosting that adds the perfect touch of tang to balance the sweetness.
- A fragrant blend of cinnamon, nutmeg, and ginger gives them that warm, cozy spice in every bite.
INGREDIENTS NEEDED & NOTES
Flour – Regular all-purpose flour works just fine in this carrot cake recipe for a moist and soft texture.
Spices – This recipe uses cinnamon, nutmeg, and ginger. These spices blend adds such a wonderful flavor and oh so fragrant.
Leavening agent – This recipe uses baking powder and baking soda. They give these carrot cake cupcakes the perfect rise.
Salt – Balances the sweetness. All sweet treats need a little salt to cut any cloying sweetness.
Vanilla – Add just a hint of vanilla flavor to every baked good.
Butter – Use unsalted butter. This contributes to the utterly moist texture of the carrot cupcakes. You’ll also need this to make the frosting.
Milk – You can use any types of milk, but if you want the best result with moist crumb and great flavor, use full fat milk (whole milk).
Cream cheese – Grab that original full-fat cream cheese, not the cream cheese spread. It has the best flavor and texture.
Sugar – I use a mix of granulated sugar and brown sugar. You can use light or dark brown sugar, this adds rich molasses undertones to complement the sweet spices in these cupcakes.
Egg – Make sure your eggs are at room temperature! It’s really important to use room temperature eggs. They blend easily with other ingredients, creating a smoother batter.
Carrot – You’ll need 1 cup of fresh shredded carrots! Do not use pre-shredded carrots! They tend to be dry and lack the moisture of freshly grated carrots.
BAKING TOOLS & EQUIPMENT YOU’LL NEED
- Large mixing bowl
- Electric mixer or a whisk
- Rubber spatula
- A standard 12-cup muffin pan
- Cupcake liners
- Ice cream scoop
- Kitchen scale or measuring cups and spoons
STEP-BY-STEP INSTRUCTIONS TO MAKE THESE CARROT CAKE CUPCAKES
(Be sure to check the printable recipe card below)
Carrot Cupcakes:
218g (2+1/4 cups, spoon and level method) all-purpose flour
2 teaspoons cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
84g (3/4 stick) unsalted butter, room temperature
100g (1/2 cup) granulated sugar
55g (1/4 cup) light brown sugar
1 teaspoon vanilla
2 large eggs, room temperature
80g (1/3 cup) whole milk
110g (1 cup) fresh shredded carrots
Cream Cheese Frosting:
226g (8oz) original cream cheese, room temperature
226g (2 sticks) unsalted butter, room temperature
1-2 teaspoons vanilla extract
a pinch of salt
375g (3 cups) powdered sugar, sifted
STEP 1 – Make the Carrot Cake Cupcakes
Preheat your oven to 350°F and line a standard 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand mixer), beat the room-temperature butter, granulated sugar, brown sugar, and vanilla extract on medium speed for about 3 minutes, until light and creamy. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
Reduce the mixer speed to medium-low. Gradually add the flour mixture in batches, alternating with the whole milk, beginning and ending with the dry ingredients. Mix just until combined, being careful not to overmix the batter. Using a rubber spatula, gently fold in the shredded carrots until evenly incorporated.
Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for about 8 minutes, then transfer them to a wire rack to cool completely.
STEP 2 – Make the Cream Cheese Frosting
In a large mixing bowl, beat the unsalted butter and cream cheese together until smooth, creamy, and completely lump-free. Add the powdered sugar, vanilla extract, and salt, then continue beating until the frosting is light, fluffy, and well combined. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
Once the cupcakes are completely cool, spread or pipe the cream cheese frosting on top. If you’d like, finish them off with decorative touches like buttercream flowers, mini chocolate eggs, or a sprinkle of roasted nuts, but they’re just as delicious kept simple. Enjoy!
TIPS FOR MAKING THE BEST CARROT CAKE CUPCAKES
- Toast raw nuts for extra flavor. Bake them at 350°F for about 8 minutes, or until lightly golden and fragrant, then let them cool completely. Use them as a crunchy garnish on top, or fold about ¾ cup of chopped roasted nuts into the batter if you love a little extra texture in your cupcakes.
- Use freshly grated carrots. Skip the pre-shredded, freshly grated carrots add more moisture and better flavor, keeping your cupcakes soft and tender.
- Chill the frosting if needed. If your cream cheese frosting feels too soft to spread or pipe, pop it in the fridge for 10–15 minutes to firm up.
- Bring ingredients to room temperature. Room-temperature butter, eggs, and cream cheese blend more smoothly, creating a uniform batter and silky frosting without lumps.
- Measure flour properly. Spoon the flour into your measuring cup and level it off—don’t scoop directly from the bag or pack it down. Too much flour can make the cupcakes dense and dry. For best results, use a kitchen scale. I always include gram measurements because they’re more accurate. (1 cup of flour = 125 grams.)
- Watch your bake time. Baking times are just a guideline since every oven runs differently. Start checking a few minutes early and remove the cupcakes when a toothpick inserted in the center comes out clean.
HERE’S HOW TO STORE THE CARROT CAKE CUPCAKES
Refrigerate for freshness. Because of the cream cheese frosting, these cupcakes should be stored in the refrigerator. Place them in an airtight container to keep them from drying out or absorbing fridge odors. They will stay fresh and delicious for up to 4 days in the fridge.
Let them come to room temperature before serving. For the best texture and flavor, take the cupcakes out of the fridge about 30 minutes before serving. This allows the cake to soften and the frosting to become creamy again.
Freeze for longer storage. You can freeze unfrosted cupcakes tightly wrapped for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature and frost. Frosted cupcakes can also be frozen, just freeze them uncovered first until the frosting is firm, then wrap and store in an airtight container.
Carrot Cake Cupcakes
These carrot cake cupcakes are made with warming spices and topped with luscious cream cheese frosting! Utterly moist, sweet, simple, and oh so good! If you’re a carrot cake fan, you’re going to fall head over heels for these cupcakes.
Ingredients
Carrot Cupcakes:
- 218g (2+1/4 cups, spoon and level method) all-purpose flour
- 2 teaspoons cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 84g (3/4 stick) unsalted butter, room temperature
- 100g (1/2 cup) granulated sugar
- 55g (1/4 cup) light brown sugar
- 1 teaspoon vanilla
- 2 large eggs, room temperature
- 80g (1/3 cup) whole milk
- 110g (1 cup) fresh shredded carrots
Cream Cheese Frosting:
- 226g (8oz) original cream cheese, room temperature
- 226g (2 sticks) unsalted butter, room temperature
- 1-2 teaspoons vanilla extract
- a pinch of salt
- 375g (3 cups) powdered sugar, sifted
Instructions
STEP 1 – Make the Carrot Cake Cupcakes
- Preheat your oven to 350°F and line a standard 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand mixer), beat the room-temperature butter, granulated sugar, brown sugar, and vanilla extract on medium speed for about 3 minutes, until light and creamy.
- Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
- Reduce the mixer speed to medium-low. Gradually add the flour mixture in batches, alternating with the whole milk, beginning and ending with the dry ingredients. Mix just until combined, being careful not to overmix the batter.
- Using a rubber spatula, gently fold in the shredded carrots until evenly incorporated.
- Divide the batter evenly among the cupcake liners, filling each about three-quarters full.
- Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for about 8 minutes, then transfer them to a wire rack to cool completely.
STEP 2 – Make the Cream Cheese Frosting
- In a large mixing bowl, beat the unsalted butter and cream cheese together until smooth, creamy, and completely lump-free.
- Add the powdered sugar, vanilla extract, and salt, then continue beating until the frosting is light, fluffy, and well combined. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
- Once the cupcakes are completely cool, spread or pipe the cream cheese frosting on top.
- If you’d like, finish them off with decorative touches like buttercream flowers, mini chocolate eggs, or a sprinkle of roasted nuts, but they’re just as delicious kept simple. Enjoy!