If there’s one dessert that never goes out of style, it’s a classic carrot cake—and these carrot cake cupcakes take everything you love about that traditional favorite and turn it into perfectly portioned bites of goodness.
These cupcakes are soft, moist, warmly spiced, and topped with a rich, tangy cream cheese frosting that makes every bite absolutely irresistible. Whether you're baking for Easter, a spring gathering, or just because you’re craving something sweet, this recipe is a must-try.
If you are looking for the best-tasting carrot cake cupcakes, you’re in the right place. These cupcakes are super moist, and each bite is tender and fluffy.
Top them with crushed ginger oat graham cookies and my homemade cream cheese frosting.
Nothing can compare you to the first bite of these amazing cupcakes. I mean, my homemade carrot cake is one of the best I have ever had, but these Carrot Cake Cupcakes come in as a close second.
Why You’ll Love These Carrot Cake Cupcakes
- Perfectly moist and fluffy texture
- Warm spices like cinnamon and nutmeg
- Easy to make with simple pantry ingredients
- Topped with classic cream cheese frosting
- Great for parties, holidays, or everyday treats
How to Make Homemade Carrot Cake Cupcakes
These cupcakes are super easy to make. Put everything in one bowl and mix by hand. Use fresh grated carrots to get the sweetest flavor.
Allow the baked cupcakes to cool inside the pan for 20-30 minutes. This makes it much easier to lift them out as they won’t be as delicate when cooled. Let them cool completely on a wire rack before adding frosting to the top.
Frost the cupcakes when they have cooled off.
How to Decorate the Cupcakes
You can choose to pipe the frosting on top using a piping bag and a large star piping tip, or you can just put it on using a butter knife or a spatula.
Store the cupcakes in an airtight container in the refrigerator. The cream cheese frosting is a little soft and not as stiff as buttercream, so you want to keep it cold. Before serving, let the cupcakes come to room temperature. They will keep for about 5-6 days this way.
Check out these other cupcake recipes
Wednesday #SpringSweetsWeek Recipes
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- Strawberry Pretzel Parfait from Cookaholic Wife
- Tangerine Ginger Tartlets from That Recipe
- Triple Berry Slab Pie from Hezzi-D's Books and Cooks
Carrot Cake Cupcakes
These carrot cake cupcakes are so moist and absolutely delicious. Topped with a soft cream cheese frosting and ginger oat Grahams.
Ingredients
For the cupcakes
- 1 1/2 cups finely grated carrots
- 1 1/4 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/2 cup vegetable oil
- 1/2 cup light brown sugar, packed
- 1/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup of Greek yogurt
For the cream cheese frosting
- 1 cup of salted butter at room temperature (2 sticks)
- 8 ounces of cream cheese, softened
- 3-4 cups of powdered sugar
- 3-5 tablespoons of milk (use this to get the correct consistency for your piping or spreading needs)
- Crushed Nairn Ginger Oat Grahams (Optional)
Instructions
- Preheat the oven to 350F and line cupcake tins with paper liners.
- Grate the carrots using the fine grate side of a box grater. Set aside.
- In a bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Set aside.
- In another mixing bowl, whisk together the oil, brown sugar, sugar, eggs, and vanilla. Then whisk in the Greek yogurt. Fold in the shredded carrots.
- Pour in the dry ingredients and whisk to combine. Don’t over mix.
- Use a cupcake scoop and distribute the batter evenly between the liners. Fill them 2/3 of the way full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow them to cool in the pan for 20 minutes, then transfer to a cooling rack to cool completely before frosting.
- While the cupcakes are cooling, make the frosting.
- In your stand mixer bowl, cream together butter and cream cheese. Continue mixing until everything is combined and is smooth and creamy.
- Gradually add in the powdered sugar. Be sure to mix slowly. If you do not, you will throw powdered sugar everywhere. The frosting will become extremely thick at this point.
- Once your frosting starts to become stiff and thick, begin adding in your milk, one tablespoon at a time, alternating with powdered sugar and milk. Do this until you reach the consistency you are looking for. If the frosting is too thick, add more milk. If it is too thin, add more powdered sugar.
- Frost your cupcakes and then top with crushed oat Grahams if you have them.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 683Total Fat: 26gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 73mgSodium: 314mgCarbohydrates: 112gFiber: 1gSugar: 98gProtein: 4g
Inger@Art of Natural Living
Wednesday 30th of March 2022
Everyone loves carrot cake! And what a cute idea for decorating with the crushed grahams!
Radha
Wednesday 30th of March 2022
My favorite cake! These look very delicious and love the graham cracker topping idea!
Rebecca
Monday 28th of March 2022
Mmmmm love cupcakes, and they are decorated so cute with the swirl frosting!
Lisa Kerhin
Monday 28th of March 2022
Carrot cake is my favorite cake and in cupcake form I love it even better
Dorothy Reinhold
Thursday 24th of March 2022
I really think that all of my problems could be solved with cream cheese icing! :) These sound really great!