Carrot Cupcakes
These carrot cupcakes are everything you love about classic carrot cake, packed into perfectly portioned treats. They’re moist, tender, and full of warm spices, shredded carrots, and just the right amount of sweetness.
While these cupcakes can be made any time of the year, they’re perfect for a special springtime breakfast or dessert.
Other fun spring dessert recipes like bird’s nest treats, mini cheesecakes, and sourdough carrot cake would also be great choices. But carrot cupcakes may truly be one of the best cupcake recipes for spring!
If you’re looking for more delicious cupcake recipes, be sure to try these apple spice cupcakes and these chocolate coffee cupcakes as well!
Why You’ll Love This Recipe
- Moist and Flavorful: These moist carrot cake cupcakes have a lovely flavor. The moist crumb, cinnamon flavor and fresh carrots, combined with the homemade cream cheese frosting, make these some of the best carrot cake cupcakes you’ll ever try!
- Perfect for Spring: These are the perfect carrot cake cupcakes for springtime! Whether you make them for Easter, Mother’s Day, or simply for a spring tea party, they are sure to be a a delicious addition.
- Easy and Quick: This recipe takes around 30 minutes to make, so you can whip them up pretty quickly for whenever you need something sweet and don’t feel like baking a whole carrot cake.
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Equipment
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Electric Mixer
- Box Grater
- Whisk
- Cupcake Liners
- Muffin Tin
- Wire Rack
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Flour: I always prefer to use unbleached, all-purpose flour.
- Sugar: This recipe uses brown, powdered, and granulated sugars.
- Cinnamon: Ground cinnamon adds warm notes to the cupcakes.
- Eggs: For the best consistency, allow the eggs to reach room temperature.
- Carrots: Grated carrots are the star of this recipe’s show!
- Cream Cheese: Softened cream cheese is the base for the tangy cream cheese frosting.
How to Make Carrot Cupcakes
Step 1. Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside the dry ingredients.
Step 2. In a separate bowl, combine the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until well combined and slightly creamy.
Step 3. Gradually add the dry flour mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
Step 4. Fold in the grated carrots and chopped nuts (if using) until evenly distributed in the batter.
Step 5. Fill each cupcake liner about 3/4 full with the cupcake batter.
Step 6. Bake in the preheated oven for 20-24 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Once baked, remove the cupcakes from the oven and allow them to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Step 7. Make the cream cheese frosting: In a mixing bowl, beat the softened cream cheese and butter together until creamy and well combined.
Gradually add the powdered sugar, one cup at a time, beating well after each addition. This will ensure a smooth and creamy frosting. Stir in the vanilla extract and mix until incorporated.
Step 8. Assemble the cupcakes: Once the cupcakes are completely cooled, use a piping bag or an offset spatula to generously frost each cupcake with the cream cheese frosting.
Optionally, you can sprinkle chopped nuts on top of the frosting for decoration.
How to Store
Store cupcakes in an airtight container. Because of the cream cheese frosting, they need to be kept cold and can be stored in the refrigerator for up to 4 days.
Recipe FAQs
~Bake the cupcakes a day or two in advance and store them (unfrosted) in an airtight container.
~Freeze the cupcakes for up to 2 months. Just thaw at room temperature before frosting.
~If you’re making the cream cheese frosting ahead, store it in the fridge for up to 5 days, and give it a good whip before using.
Carrot cupcakes are naturally moist thanks to the shredded carrots and oil. But here are a few pro tips to make sure they stay that way:
~Don’t overmix the batter—stir just until combined.
~Use freshly grated carrots (pre-shredded ones can be too dry).
~Store them in an airtight container to prevent drying out.
Absolutely! The nuts are totally optional and just add a bit of crunch. If you’re not a fan or have a nut allergy, you can simply leave them out. You can also substitute with raisins, shredded coconut, or even crushed pineapple for extra moisture and flavor.
Yes, you can make these cupcakes egg-free! Here are some great egg substitutes that work well with carrot cupcakes:
~Applesauce: Use 1/4 cup of unsweetened applesauce per egg.
~Mashed banana: Use 1/4 cup of mashed ripe banana per egg (adds a slight banana flavor).
~Flax egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. Let it sit for 5–10 minutes to thicken before using.
These egg substitutes help bind the ingredients while keeping the cupcakes moist and delicious. Just be aware that the texture might be slightly softer depending on the swap you choose.
More Spring Dessert Recipes
- Easter Sugar Cookies
- Bird’s Nest Treats
- Strawberry Shortcake Recipe from Scratch
- Mini Cheesecakes Recipe
- Sourdough Carrot Cake
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Carrot Cupcakes
Equipment
- Electric mixer
- Box Grater
- Cupcake liners
- Muffin tin
Ingredients
Cupcake Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1/2 cup brown sugar packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1/2 cup chopped walnuts or pecans optional
Frosting Ingredients
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large mixing bowl, combine the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until well combined and slightly creamy.
- Gradually add the dry flour mixture to the wet mixture, stirring until just combined. Be careful not to overmix.
- Fold in the grated carrots and chopped nuts (if using) until evenly distributed in the batter.
- Fill each cupcake liner about 3/4 full of the batter.
- Bake in the preheated oven for 20-24 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Once baked, remove the cupcakes from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Make the cream cheese frosting: In a mixing bowl, beat the softened cream cheese and butter together until creamy and well combined.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition. This will ensure a smooth and creamy frosting.
- Stir in the vanilla extract and mix until incorporated.
- Assemble the cupcakes: Once the cupcakes are completely cooled, use a piping bag or an offset spatula to generously frost each cupcake with the cream cheese frosting.
- Optionally, you can sprinkle chopped nuts on top of the frosting for decoration.
Notes
How to Store
Store cupcakes in an airtight container. Because of the cream cheese frosting, they need to be kept cold and can be stored in the refrigerator for up to 4 days.Recipe FAQs
Can I make these carrot cupcakes without nuts? Absolutely! The nuts are totally optional and just add a bit of crunch. If you’re not a fan or have a nut allergy, you can simply leave them out. You can also substitute with raisins, shredded coconut, or even crushed pineapple for extra moisture and flavor. How do I keep the cupcakes moist? Carrot cupcakes are naturally moist thanks to the shredded carrots and oil. But here are a few pro tips to make sure they stay that way:- Don’t overmix the batter—stir just until combined.
- Use freshly grated carrots (pre-shredded ones can be too dry).
- Store them in an airtight container to prevent drying out.
- Bake the cupcakes a day or two in advance and store them (unfrosted) in an airtight container.
- Freeze the cupcakes for up to 2 months. Just thaw at room temperature before frosting.
- If you’re making the cream cheese frosting ahead, store it in the fridge for up to 5 days, and give it a good whip before using.
- Applesauce: Use 1/4 cup of unsweetened applesauce per egg.
- Mashed banana: Use 1/4 cup of mashed ripe banana per egg (adds a slight banana flavor).
- Flax egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. Let it sit for 5–10 minutes to thicken before using.
