Carrot Cake Cupcakes with Cream Cheese Frosting

Is there anything better than a moist, spiced carrot cake cupcake topped with a creamy, tangy cream cheese frosting?

These cupcakes are the perfect balance of sweetness and warmth, making them ideal for birthdays, holidays, or anytime you’re craving a classic treat.

With grated carrots, warm spices, and a luscious cream cheese frosting, this recipe will quickly become a favorite!

Why You’ll Love This Recipe

• Moist & Flavorful: Made with fresh carrots, cinnamon, and nutmeg.
• Easy to Make: Simple ingredients and step-by-step instructions.
• Perfectly Sweet & Tangy: The cream cheese frosting balances the flavors beautifully.
• Customizable: Add nuts, raisins, or coconut for extra texture.

Ingredients Needed

For the Carrot Cake Cupcakes:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 1/4 cups grated carrots
• Optional: 1/2 cup chopped walnuts, raisins, or shredded coconut

For the Cream Cheese Frosting:

• 8 oz cream cheese (softened)
• 1/2 cup butter (softened)
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

How to Make Carrot Cake Cupcakes

Step 1: Prepare the Batter

1. Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk brown sugar, granulated sugar, eggs, oil, and vanilla extract until smooth.
4. Fold in grated carrots and any optional mix-ins like walnuts or raisins.
5. Gradually add dry ingredients to the wet mixture, stirring until just combined.

Step 2: Bake the Cupcakes

1. Fill cupcake liners about ⅔ full with batter.
2. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
3. Let cupcakes cool completely before frosting.

How to Make Cream Cheese Frosting

1. In a large bowl, beat cream cheese and butter until smooth and creamy.
2. Gradually add powdered sugar, beating until light and fluffy.
3. Mix in vanilla extract for extra flavor.

Tips for the Best Frosting:

• Use room-temperature ingredients for a smooth consistency.
• Chill frosting before piping for a firmer texture.
• If too thick, add a splash of milk; if too thin, add more powdered sugar.

Decorating & Serving Suggestions

• Piping Techniques: Use a piping bag with a star tip for a professional look.
• Toppings: Sprinkle with chopped walnuts, pecans, or toasted coconut.
• Drizzle: Add a light drizzle of caramel or honey for extra sweetness.

Storage & Make-Ahead Tips

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Unfrosted cupcakes can be frozen for up to 3 months.
• Make Ahead: Bake cupcakes a day ahead and frost before serving.

Variations & Substitutions

• Healthier Version: Use whole wheat flour and reduce sugar.
• Gluten-Free: Substitute with a 1:1 gluten-free flour blend.
• Dairy-Free Frosting: Use vegan butter and dairy-free cream cheese.

Recipe FAQ’s

Can I use pre-shredded carrots?

Freshly grated carrots are best for moisture and texture.

How do I prevent dense cupcakes?

Don’t overmix the batter and measure ingredients accurately.

Can I use this recipe for a cake?

Yes! Bake in a 9×9-inch pan for about 30-35 minutes.