Carrot Cake Cupcakes

Why You’ll Love This Recipe

Carrot Cake Cupcakes are a moist, spiced treat loaded with grated carrots, warm spices, and topped with a luscious cream cheese frosting. These single-serving versions of the classic carrot cake are perfect for parties, potlucks, or a cozy dessert at home. The combination of sweet, tangy, and nutty flavors makes them an irresistible crowd-pleaser.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
baking soda
ground cinnamon
ground nutmeg
salt
granulated sugar
brown sugar
vegetable oil
eggs
vanilla extract
grated carrots
chopped walnuts or pecans (optional)
raisins (optional)
cream cheese
unsalted butter
confectioners’ sugar

directions

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In a large bowl, beat the eggs, granulated sugar, brown sugar, and oil until well combined. Stir in the vanilla extract.

Gradually mix the dry ingredients into the wet ingredients until just combined.

Fold in the grated carrots and optional ingredients like nuts and raisins.

Spoon the batter into the cupcake liners, filling each about 2/3 full.

Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool completely on a wire rack.

For the frosting, beat the cream cheese and butter together until smooth, then add confectioners’ sugar and beat until fluffy.

Frost the cooled cupcakes using a piping bag or spatula.

Servings and timing

This recipe yields approximately 12 cupcakes.
Preparation time: 15 minutes
Baking time: 18-22 minutes
Cooling and frosting time: 30 minutes
Total time: 1 hour

Variations

Add crushed pineapple to the batter for extra moisture and sweetness.
Use coconut flakes for a tropical twist.
Top with toasted nuts or shredded carrots for decoration.
Make mini cupcakes for bite-sized treats.

storage/reheating

Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days.
Unfrosted cupcakes can be frozen for up to 2 months; thaw and frost before serving.
Let refrigerated cupcakes sit at room temperature for 15 minutes before eating.

FAQs

Can I make these cupcakes gluten-free?
Yes, use a gluten-free flour blend designed for baking.

Do I need to peel the carrots?
Peeling is recommended for a smoother texture, but not required.

Can I make them ahead of time?
Yes, bake the cupcakes a day ahead and frost the day of serving.

Can I use store-bought frosting?
Yes, but homemade cream cheese frosting enhances the flavor.

Are these cupcakes very sweet?
They have a balanced sweetness, complemented by the tangy frosting.

Can I omit the nuts or raisins?
Absolutely, the recipe works well without them.

How do I store leftover frosting?
Refrigerate in an airtight container for up to 1 week.

Can I double the recipe?
Yes, this recipe scales easily for larger batches.

What type of oil is best?
Vegetable or canola oil works well for a moist texture.

Can I make this recipe into a cake instead?
Yes, bake in a 9-inch round or square pan for 30-35 minutes.

Conclusion

Carrot Cake Cupcakes offer all the classic flavors of carrot cake in a portable, perfectly portioned form. They’re easy to make, incredibly moist, and topped with a creamy frosting that ties it all together. Ideal for any occasion, these cupcakes are sure to become a favorite for both kids and adults alike.

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