Flavorful, soft, and moist carrot cake cupcakes with the best cream cheese frosting! chelseasmessyapron.com #carrotcakecupcakes #carrot #cake #cupcakes #dessert #easter #creamcheese #frosting #easy #dessert

These easy Carrot Cake Cupcakes are moist, tender, infused with the perfect amount of spices, and topped with a sweet cinnamon-cream cheese frosting. Add a sprinkle of pecans for the perfect finishing touch!

Carrot Cake Cupcakes on a cake stand

Carrot Cake Cupcakes

These Carrot Cake Cupcakes are one of my family’s favorite treats and everyone that tries these goes crazy for them! My dad’s all-time favorite dessert is Carrot Cake and after spending literally years perfecting my carrot cake recipe, I thought I’d tweak it a bit to create some perfectly moist, tender, and flavorful cupcakes.

All in the name of “testing,” we’ve made these cupcakes more times than I can count the last couple of months. My toddler alternates asking for these or Carrot Cake every single Sunday when we bake a treat together. As much as I love that cake, these cupcakes are easier to make (especially with four little hands adding ingredients quicker than I can monitor!).

Carrot Cake Cupcakes Taste

So what can you expect taste-wise from these cupcakes? 

These classic Carrot Cake Cupcakes are moist, tender, and soft. They’re spiced with cinnamon, ginger, nutmeg, and cloves — none of which are overpowering but work together subtly to create a deep, rich flavor. This cupcake recipe emphasizes brown sugar over white– which further intensifies those deep notes of spice. The brown sugar also contributes to a more moist and tender cupcake.

These cupcakes are topped with a luscious and sweet cream cheese frosting that has a hint of cinnamon spice. The slight tang of the frosting helps to balance the sweetness of the cupcakes.

Process shots-- images of the wet and dry ingredients being prepped in seperate bowls

How to make Carrot Cake Cupcakes from scratch

My top tips for success in making these homemade cupcakes:

  • Start with room-temperature ingredients. It’s important for the final texture of these cupcakes that all of your ingredients are at room temperature. Using room-temperature eggs ensures that the eggs disperse more evenly into the batter; that gives these cupcakes a lighter texture (the eggs trap air). Soaking refrigerated eggs in a bowl of warm (not hot) water for about 10 minutes is a quick way to do this. Otherwise, pull the eggs out of the refrigerator about 30 minutes before use.  (You’ll also want the applesauce and carrots at room temperature.)
  • When you measure the flour, be sure to spoon and level the measuring cups so you aren’t adding in too much or too little flour. Too much flour and you’ll get dense cupcakes and too little flour and these cupcakes will likely sink and be too wet.
  • Stir everything until just combined. If you overmix the ingredients, you’ll end up with dense cupcakes.

Process shots-- images of the wet and dry ingredients being combined and mixed together and then added to a prepared muffin pan to bake

How to know when these Carrot Cake Cupcakes are done

  • Visual cues for doneness: Cupcakes are slightly domed and the tops are caramelized in appearance.
  • Physical cue for doneness: A toothpick inserted into the center of the cupcakes comes out clean or with a couple of moist (not wet) crumbs. If you don’t have a toothpick, press down gently on the top of the cupcake, if the cupcake springs back nicely, they are done.

Quick Tip

Number 1 Tip For Success: Grate the carrots by hand! I know, it can be a pain, but this is how we ensure ultra-moist and delicious cupcakes. Pre-shredded carrots in the grocery store are much too large and dry for these cupcakes, and results won’t be the same.

Carrot Cake Cupcakes in the pan

Process shots: making cream cheese frosting

Carrot Cake Cupcakes FAQs

How many calories are in Carrot Cake Cupcakes?

I’ve included a full nutrition breakdown for these cupcakes below the recipe if you’re interested. The total caloric amount for one unfrosted cupcake is 220 calories. This does not include the frosting as that will change depending on how much frosting you use per cupcake. The frosting recipe below makes enough to add a “sky-high” amount of frosting to each cupcake (exactly what is pictured in these photos). If you want less frosting, cut the frosting recipe in half.

How long do you bake mini Carrot Cake Cupcakes?

If you want to make these cupcakes in a miniature muffin tin instead of a regular muffin tin, you’ll want to make sure to still use paper liners and you’ll bake them around 10-15 minutes. Check the cupcakes around 10 minutes. You can test for doneness by sticking a toothpick in the center of a cupcake. If it comes out clean (or with a few moist crumbs) they are done and if it comes out wet you can add a few minutes!

How do you store Carrot Cake Cupcakes?

Truly, these cupcakes (and the frosting) are even better the second day! The flavors from the spices have intensified by day 2, so don’t stress about having to make these the same day as an event!

For any cupcakes that don’t get eaten, store them in an airtight container (or cupcake holder) in the fridge. These cupcakes are best within 3-4 days of being made.

The finished and frosted cupcakes do not freeze and thaw well.

Can I freeze Carrot Cake Cupcakes?

The unfrosted cupcakes freeze beautifully!

Freeze cooled cupcakes on a sheet pan for 1 hour and then transfer to an airtight container or bag for up to a month. Thaw at room temperature or overnight in the fridge before frosting.

Unfortunately, cream cheese frosting doesn’t freeze and thaw well, but you can prepare it a day in advance. Store it in an airtight container in the fridge and set it out to room temperature about 30-45 minutes before you want to frost the cupcakes.

A Carrot Cake Cupcake on a plate

Variations

  • Gluten-Free: Use gluten-free flour instead of regular flour.
  • More Spices: Add more nutmeg, ginger, and cloves for a stronger taste.
  • 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.
  • Coconut: Use some coconut oil and add shredded coconut to give a tropical flavor.
  • Switch Up The Frosting: Add a plain Vanilla Frosting, Vanilla or Chocolate Buttercream Frosting, or a Peanut Butter Frosting

More tasty desserts

4.89 from 18 votes

Carrot Cake Cupcakes

These easy Carrot Cake Cupcakes are moist, tender, infused with the perfect amount of spices, and topped with a sweet cinnamon-cream cheese frosting. Add a dusting of pecans for the perfect finishing touch!
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 12 cupcakes

Equipment

  • Standard size muffin tin
  • Muffin tin liners

Ingredients 
 

  • 1 and 1/3 cups white, all-purpose flour (spoon and level)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 and 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon EACH: ground nutmeg, ground ginger, ground cloves
  • 2/3 cup light-brown brown sugar, packed
  • 1/3 cup white granulated sugar
  • 2 large eggs
  • 1/4 cup unsweetened applesauce
  • 3/4 teaspoon vanilla bean paste (or use 1/2 tablespoon pure vanilla extract)
  • 1/2 cup vegetable (or canola) oil
  • 1 and 1/2 cups finely shredded carrots (~3 medium carrots) Note 1

Cream Cheese Frosting (Note 2)

  • 1/2 cup unsalted butter, at room temperature
  • 1 package (8 oz.) full-fat cream cheese, at room temperature (do not use low fat)
  • 1/2 teaspoon vanilla bean paste (or use 1 teaspoon pure vanilla extract)
  • 1/8 teaspoon fine sea salt
  • 1/4 teaspoon ground cinnamon
  • 3 cups powdered sugar
  • Optional: 1/2 cup finely chopped pecans

Instructions 

  • PREP: Preheat oven to 350 degrees 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.
  • DRY INGREDIENTS: In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  • WET INGREDIENTS: In a separate large mixing bowl, use a mixer to beat together the brown sugar, white 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 and 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, being careful to not overmix.
  • BAKE: Pour batter into the prepared muffin cups, filling each cup about 3/4 full. You should use all of the batter between the 12 cavities. Bake in preheated oven for about 18 - 22 minutes or until a toothpick when 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.

For the frosting:

  • FROSTING: Meanwhile, prepare the 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, sea 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. Chill the frosting while the cupcakes finish cooling.
  • DECORATE CUPCAKES: Frost completely cooled cupcakes with cream cheese frosting and if desired, sprinkle crushed pecans on top.
  • STORAGE: Store cupcakes in the fridge, tightly wrapped with plastic wrap, or in a cupcake holder for up to 4 days. The finished and frosted cupcakes don't freeze and thaw well, but you can freeze unfrosted cupcakes.

Video

Recipe Notes

Note 1: Carrots: Grating carrots by hand can be a pain, but youโ€™ll be amazed at how much moisture results from shredding the carrots. Pre-shredded carrots in the grocery store are much too large and dry for these cupcakes and results won't be the same.
Note 2: Frosting: This makes a lot of frosting (enough for each cupcake to have as much frosting as pictured in these photos). If you'd like less frosting, you can halve the recipe.

Nutrition

Serving: 1serving | Calories: 286kcal | Carbohydrates: 30.5g | Protein: 2.7g | Fat: 17.7g | Cholesterol: 51.3mg | Sodium: 27.8mg | Fiber: 0.9g | Sugar: 18.9g

Nutrition information is automatically calculated, so should only be used as an approximation.

 

Meet Chelsea


Hi there! Iโ€™m Chelseaโ€“the recipe developer, photographer, writer, and taste tester behind Chelseaโ€™s Messy Apron (although my little ones help me out quite a bit with the taste testing part!). I LOVE getting creative in the kitchen and then posting my creations here for you to enjoy.

Thanks again for stopping by!

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4.89 from 18 votes (4 ratings without comment)

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72 Comments

  1. Alana says:

    Hi! Can I make a 2 layer 9 inch cake with this recipe? If so, what bake time would you recommend?

  2. Brooke says:

    5 stars
    I keep coming back to this recipe, year after year! My family all raves over these cupcakes! They make the perfect dessert for Easterโ€ฆDelicious and moist. Only change I make is substituting the vegetable oil for melted butter. Thanks Chelsea!

    1. Chelsea says:

      I am so thrilled to hear this! Thanks so much Brooke! ๐Ÿ™‚

  3. Jeannine says:

    Please add me to your e-mail list. thank you.

  4. Kaitlin says:

    How do I adjust the cook time to make mini cupcakes?

  5. Mary Beth says:

    These were way too spicy. They tasted more like spice cake than carrot cake. Wont make them again.

    1. Chelsea Lords says:

      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

  6. Ann Oโ€™Connell says:

    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!!

  7. Barb says:

    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

  8. Brenda says:

    5 stars
    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

    1. Chelsea Lords says:

      Yay! I am so happy to hear how big of a hit these are! Thanks Brenda! ๐Ÿ™‚