Soft, moist, and lightly spiced, Carrot Cake Cupcakes with Cream Cheese Frosting are the ultimate treat for anyone who loves a classic dessert in single-serve form. Every bite combines the sweet earthiness of carrots, cozy spices, and a tangy, creamy topping that brings it all together beautifully. Whether you’re looking to brighten up a weekday or add something special to a celebration, these carrot cake cupcakes are guaranteed to spark joy in any setting.
Ingredients You’ll Need
The beauty of these Carrot Cake Cupcakes with Cream Cheese Frosting is just how accessible their ingredients are, yet every single component brings texture, flavor, or that irresistible color you expect from a homemade cupcake. You’ll find that even the simplest items on the list are crucial to getting that perfect crumb and tangy frosting everyone loves.
- All-purpose flour: The classic base for cupcakes, this ensures a soft and tender crumb without being too dense.
- Baking powder: Gives the cupcakes their signature rise and a pillowy texture.
- Baking soda: Works with the acid in the batter for extra lift and lightness.
- Salt: Balances out sweetness and enhances all the warm spices.
- Ground cinnamon: A warming spice essential for that classic carrot cake flavor.
- Ground nutmeg: Adds subtle depth and a cozy aroma.
- Ground ginger: Offers an extra hint of spice that livens up each bite.
- Granulated sugar: Sweetness that helps achieve that moist, tender texture.
- Light brown sugar: Provides a deep, caramel note and extra moisture—don’t skip it!
- Eggs: Act as a binder and add richness for a lush cupcake base.
- Vegetable oil: Makes these cupcakes super moist and guarantees tenderness.
- Unsweetened applesauce: Adds natural sweetness and cuts down on the oil with zero loss of moisture.
- Vanilla extract: Rounds out all the flavors with its sweet, aromatic touch.
- Finely grated carrots: The star ingredient, these bring color, texture, and natural sweetness.
- Crushed pineapple (drained): Gives the cupcakes extra juiciness and subtle fruity flavor.
- Chopped walnuts or pecans (optional): For crunch and a nutty, slightly earthy backdrop.
- Cream cheese (softened): The foundation of the luxurious, tangy frosting.
- Unsalted butter (softened): Makes the frosting smooth and rich.
- Powdered sugar: Sweetens and gives structure to the frosting without any grittiness.
- Vanilla extract (for frosting): Enhances the frosting with a mellow, comforting warmth.
How to Make Carrot Cake Cupcakes with Cream Cheese Frosting
Step 1: Prepare Your Muffin Pan
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin pan with cupcake liners. This not only ensures easy cleanup but also helps your cupcakes bake up with those picture-perfect tops.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This step is important for evenly distributing all the leaveners and spices, so you’ll get perfect rising and balanced flavor in every cupcake.
Step 3: Combine the Wet Ingredients
In a separate bowl, beat the granulated sugar, light brown sugar, eggs, oil, applesauce, and vanilla extract until well blended. Mixing these together first creates a gorgeous, cohesive base for your batter that ensures a light and tender texture later on.
Step 4: Make the Batter
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined—no overmixing! This is the secret to soft, fluffy cupcakes. Then, fold in the grated carrots, crushed pineapple, and nuts if you’re going the nutty route. The batter will look vibrant and smell incredible already.
Step 5: Fill and Bake
Spoon the batter evenly into your cupcake liners, filling each about three-quarters full. Bake for 18 to 22 minutes, just until a toothpick inserted into the center comes out clean. Resist the urge to overbake—these Carrot Cake Cupcakes with Cream Cheese Frosting are at their best when they’re super moist!
Step 6: Cool the Cupcakes
Give your cupcakes about 5 minutes to rest in the pan before moving them to a wire rack. This helps them firm up and prevents soggy bottoms. Cool them completely, as this prevents the luscious cream cheese frosting from melting.
Step 7: Make the Cream Cheese Frosting
Beat softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and mix until fluffy, then beat in the vanilla extract. The frosting should be light, tangy, and easily spreadable. If it’s too soft, a quick chill in the fridge will firm it right up.
Step 8: Frost and Enjoy
Once the cupcakes are fully cooled, generously swirl or pipe the cream cheese frosting on top. There’s no wrong way to do it—just make sure every little cake gets plenty of that irresistible topping!
How to Serve Carrot Cake Cupcakes with Cream Cheese Frosting
Garnishes
To take your Carrot Cake Cupcakes with Cream Cheese Frosting from homemade to bakery-worthy, try adding a sprinkle of finely chopped walnuts, a dusting of cinnamon, or a tiny carrot-shaped marzipan for cute visual flair. Even a few curls of orange zest can make them look extra special and inviting.
Side Dishes
These cupcakes pair beautifully with a cup of hot coffee or a spiced chai latte. If you’re serving them as part of a dessert spread, consider including fresh fruit salad, a scoop of vanilla ice cream, or even some chocolate-dipped strawberries for a contrast of flavors and colors on your table.
Creative Ways to Present
Display Carrot Cake Cupcakes with Cream Cheese Frosting on a tiered stand for a festive touch at parties. For birthdays or spring gatherings, arrange them on a platter with edible flowers scattered around. Mini cupcake liners or decorative wrappers can also add a pop of color and make these treats extra giftable.
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers, store your Carrot Cake Cupcakes with Cream Cheese Frosting in an airtight container in the refrigerator for up to four days. The cream cheese frosting stays fresh and the cupcakes will stay moist—just allow them to return to room temperature for the best flavor and texture before serving.
Freezing
You can freeze the unfrosted cupcakes for up to three months by wrapping them tightly in plastic wrap and placing them in a sealed, freezer-safe bag or container. Thaw at room temperature, then frost when you’re ready to serve. For frosted cupcakes, flash-freeze on a baking sheet, then transfer to a container—just note the frosting may look slightly different after thawing.
Reheating
To freshen up frozen or chilled cupcakes, let them sit at room temperature for about an hour. Avoid microwaving frosted cupcakes since the cream cheese topping can melt or become runny. For that just-baked feel with unfrosted cupcakes, a quick 10-second zap in the microwave works wonders—frost after they’re fully cool.
FAQs
Can I make Carrot Cake Cupcakes with Cream Cheese Frosting without nuts?
Absolutely—just leave the nuts out! The cupcakes will still be wonderfully moist and flavorful, and you won’t miss out on any of the classic taste or texture. They’re also ideal for anyone with nut allergies.
How fine should I grate the carrots?
For the best texture, use the fine side of a box grater or a food processor. Finely grated carrots melt into the batter, adding moisture without any stringiness or tough bits.
Can I substitute pineapple or applesauce?
If you prefer, you can swap applesauce for extra oil, or skip the pineapple entirely for a more traditional carrot cake flavor. Just know the pineapple provides extra moisture and a subtle tang that really elevates the cupcakes.
Why did my cupcakes sink in the middle?
This usually happens if the cupcakes are underbaked or if the batter was overmixed. Make sure your oven is fully preheated, avoid overmixing, and test with a toothpick to ensure they’re done before removing from the oven.
Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes a day in advance and keep them covered at room temperature, then frost them right before serving. The cream cheese frosting can also be made ahead and kept refrigerated for up to three days—just let it soften at room temp before using.
Final Thoughts
Honestly, there’s nothing quite like homemade Carrot Cake Cupcakes with Cream Cheese Frosting to brighten up any day. The balance of spice, sweetness, and that luscious, tangy topping just makes these a timeless favorite. I hope you have as much fun baking (and eating) them as I do—give them a try and let yourself fall in love with this irresistibly classic treat!
Print
Carrot Cake Cupcakes with Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these delicious Carrot Cake Cupcakes topped with luscious Cream Cheese Frosting. Perfect for any occasion, these moist and flavorful treats are sure to be a hit!
Ingredients
Cupcake Batter:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¾ cup granulated sugar
- ½ cup light brown sugar (packed)
- 2 large eggs
- ½ cup vegetable oil
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated carrots
- ½ cup crushed pineapple (drained)
- ½ cup chopped walnuts or pecans (optional)
Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Prepare the batter: In a large bowl, whisk together the dry ingredients. In a separate bowl, beat sugars, eggs, oil, applesauce, and vanilla. Gradually mix in dry ingredients, then fold in carrots, pineapple, and nuts. Fill cupcake liners and bake.
- Make the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Frost cooled cupcakes.
Notes
- You can substitute applesauce with additional oil if needed.
- For a nut-free version, simply omit the nuts.
- Store cupcakes in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 26g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
