Carrot Cake Cupcakes Recipe that’s moist, tender, and perfectly spiced, topped with cinnamon cream cheese frosting and crunchy pecans!
author’s note
My Dad’s Favorite Dessert, EVER!
My dad’s favorite dessert has always been carrot cake. For years, I made it for birthdays, holidays, and just about any excuse I could find. After testing and tweaking the recipe more times than I can count, I finally landed on the version my family loves most.
Once my kids got involved in the kitchen, though, making a full layered cake became a little more… chaotic. Tiny hands tend to move faster than I can keep up with, especially when sugar is involved. So I turned that favorite carrot cake into cupcakes.
These cupcakes have the same soft, moist crumb and cozy spice blend, but they’re easier to mix, bake, and serve. Now my toddler asks to make “carrot cake cupcakes” almost every Sunday, and they disappear just as fast as we can frost them.
Carrot Cake Cupcakes Recipe Ingredients
| Ingredient | Tips or Swaps |
|---|---|
| Fresh carrots | 1 Tip: Grate carrots by hand for ultra-moist cupcakes. Store-bought shreds are too big and dry! |
| Applesauce | Use unsweetened; if you’ve never tried making your own homemade applesauce you need to give it a try! |
| Oil | Use vegetable or canola oil |
| Brown sugar | Light or dark brown sugar both work |
| Warm spices | Adjust cinnamon to taste |
| Cream cheese | Use full-fat for best texture in the frosting |
How To Make This Carrot Cake Cupcakes Recipe
- Mix dry ingredients in one bowl.
- Beat sugars and eggs until smooth.
- Add applesauce, vanilla, and oil.
- Stir in carrots and dry ingredients just until combined.
- Fill liners and bake until a toothpick comes out clean.
- Cool completely, then frost with cinnamon cream cheese frosting.
- Finish with pecans if desired.
Featured Comment
“I keep coming back to this recipe, year after year! My family all raves over these cupcakes! They make the perfect dessert for Easter…Delicious and moist. Thanks Chelsea!”
– Brooke
chelsea’s recipe tip
How To Know When Cupcakes Are Done:
This carrot cake cupcakes recipe should be slightly domed with golden-brown tops.
Toothpick test: Stick a toothpick in the center—if it comes out clean or with a few soft crumbs, they’re done. No toothpick? Lightly press the top—if it bounces back, they’re ready.
Quick Tip
This recipe makes plenty of frosting for generously topped cupcakes. For less, halve the recipe or use extras as a fruit dip or spread on waffles or pancakes!
Variations
Switch Things Up
- Gluten-Free: Use gluten-free flour instead of regular flour.
- Nuts or Raisins: Put in some chopped nuts or raisins for extra crunch and sweetness.
- Pineapple: Mix in some crushed pineapple to make the cake moist and fruity.
- Switch Up The Frosting: Add a plain vanilla frosting or a vanilla/chocolate buttercream on this carrot cake cupcakes recipe.
More Delicious Cupcake Recipes:
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Cake Mix Cupcakes
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Banana Cupcakes
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Chocolate Chip Cupcake Recipe
Carrot Cake Cupcakes
Video
Equipment
- Muffin pan lined
Ingredients
- 1-1/3 cups flour spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1-1/4 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2/3 cup light brown sugar packed
- 1/3 cup granulated sugar
- 2 large eggs
- 1/4 cup applesauce unsweetened
- 3/4 teaspoon vanilla bean paste or 1/2 tablespoon vanilla extract
- 1/2 cup vegetable oil or canola oil
- 1-1/2 cups grated carrot see note 1
- 1/2 cup unsalted butter room temperature
- 1 (8-ounce) package cream cheese room temperature, do not use low fat
- 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3 cups powdered sugar
- 1/2 cup finely chopped pecans optional
Instructions
- Preheat oven to 350°F. Line a 12-cavity muffin pan with cupcake liners and set aside. Set out the cream cheese and butter to get to room temperature.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a separate large mixing bowl, use a mixer to beat together the brown sugar, granulated sugar, and eggs until combined. Mix in applesauce and vanilla extract. With the mixer running at low speed, slowly pour in vegetable oil and mix until combined. Finely shred the carrots on the small side of your grater and measure to ensure you have 1-1/2 cups. Add the dry ingredients right on top of the wet ingredients and the shredded carrots right on top of that. Stir until just combined, be careful to not overmix.
- Pour batter into the prepared muffin cups, filling each cup about 3/4 full. You should use all the batter among the 12 cavities. Bake in preheated oven for about 18–22 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Cool in the muffin tin for several minutes; transfer to a wire rack and cool completely.
Frosting
- Using a hand mixer, cream together the room temperature butter and cream cheese on medium-high speed until completely smooth. Mix in vanilla extract, salt, and cinnamon. With mixer running on low speed, slowly add powdered sugar and beat until well blended and smooth. If you’d like a thicker frosting, add a bit more powdered sugar (see note 2). Chill the frosting while the cupcakes finish cooling.
- Frost completely cooled cupcakes with cream cheese frosting, and if desired, sprinkle crushed pecans on top.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! Can I make a 2 layer 9 inch cake with this recipe? If so, what bake time would you recommend?
I’d recommend making my carrot cake instead 🙂 https://www.chelseasmessyapron.com/candied-pecan-carrot-cake/
I keep coming back to this recipe, year after year! My family all raves over these cupcakes! They make the perfect dessert for Easter…Delicious and moist. Only change I make is substituting the vegetable oil for melted butter. Thanks Chelsea!
I am so thrilled to hear this! Thanks so much Brooke! 🙂
Please add me to your e-mail list. thank you.
How do I adjust the cook time to make mini cupcakes?
These were way too spicy. They tasted more like spice cake than carrot cake. Wont make them again.
Shoot, so sorry to hear that! We love the amount of spice in these! If you did ever want to try again, you can always reduce spices to your personal preference
I have found sifting powdered sugar before adding it to the rest of the ingredients eliminates any lumps and creates a very smooth frosting. You may want to mention that option.
Love the recipes!!
I love your presentation for the cupcakes! I plan on making them for Easter. Can you tell me what tip you used to make your frosting so beautiful? I love the swirl and the height! Thank you
I believe this is the one used in these photos: https://www.amazon.com/gp/product/B07GWLXBGH/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
I have made these at least twenty times for co-workers, husband and friends and it was always asked for a repeat especially the icing, some even took home the extra icing. Thank you
Yay! I am so happy to hear how big of a hit these are! Thanks Brenda! 🙂