These carrot cake cupcakes are made from scratch with grated carrots and a soft, fluffy and moist texture. Top with a smooth cream cheese frosting for the best spring treat.
I love to make these for an Easter dessert. Other favorites include layered Easter cake, Easter cake pops and Cadbury Easter cupcakes!
Table of Contents
Carrot Cake Cupcake Recipe with Cream Cheese Frosting
I love a classic carrot cake for Easter, but carrot cake cupcakes are a fun twist. They’re moist, fluffy, and have amazing flavor. They’re my new favorite Easter dessert!
I adapted this carrot cake cupcake recipe from my grandma. The original recipe wasn’t quite sweet enough, so I tested it until it was perfect! The tangy cream cheese frosting adds balance to the warm spices just like with carrot cake cookies recipe!
Easy Carrot Cake Cupcakes Ingredients
Carrot cake is always a classic dessert everyone loves! Making it into cupcakes makes this shareable, and fun, and still has the flavor of a traditional carrot cake.
Find the full printable recipe with specific measurements below.
- Baking staples: Flour adds the perfect base texture while baking powder and baking soda help raise the cupcake top in the muffin pan.
- Ground cinnamon and sea salt: Cinnamon adds warm flavor while salt balances the cupcake taste and boosts the rise while baking.
- Eggs: For binding, bring to room temperature so they incorporate fully into the batter.
- White and brown sugar: The mixture is added for sweetness!
- Sour cream and vegetable oil: Keeps the carrot cupcakes moist in every way.
- Vanilla extract: Just a teaspoon is all you need to blend the flavors together!
- Carrots: Freshly grate your carrots giving the perfect texture to each carrot cupcake.
- Homemade cream cheese frosting: Softened cream cheese, softened butter, powdered sugar (confectioners’ sugar) and vanilla extract.
Cupcake Variations
There are several fun and delicious ways to make these cupcakes your own! Add some more spice, create more texture with nuts, change the frosting, or make them mini!
- Spice: To give it more spice flavor, try adding 1/4 teaspoon of all-spice or a pinch of nutmeg or ground ginger.
- Mix-ins: To add some crunch, fold 1/2 cup of chopped pecans, walnuts, or chocolate chips into the batter. Raisins also make a great addition.
- Frosting: A classic buttercream, caramel cream cheese frosting, sour cream frosting, or cinnamon cream cheese frosting would all taste delicious.
- Mini: Fill mini cupcake pan with batter and bake at 350°F for about 10-15 minutes, or until a toothpick comes out clean.
- Cake: Use my favorite carrot cake recipe to make a cake instead of cupcakes.
How to Make Carrot Cake Cupcakes
These cupcakes are simple to make with sweet carrot flavor! Once they are baked decorate them with frosting.
- Dry ingredients. Whisk together flour, baking soda, powder, cinnamon, and salt in a bowl. Set aside.
- Mix batter. Next, beat the eggs for 2-3 minutes in a large bowl. Then stir in sugar, oil, sour cream, and vanilla.
- Combine. Slowly add the dry ingredients to the wet ingredients until combined. Fold in carrots.
- Fill. Fill cupcake liners about 2/3 of the way full (don’t overfill, or else they’ll get that dreaded “mushroom top”).
- Frosting. Beat together the cream cheese and butter with an electric mixer until smooth. Then slowly mix in the powdered sugar and vanilla and beat just until combined and fluffy.
- Bake. Bake at 350°F in the oven for 18 to 22 minutes, or until a toothpick comes out clean. Remove from oven and move to a wire rack to let cool.
Expert Tips
- Cupcake liners: Use cupcake liners in the pan to ensure there’s no sticking. You can even give the liners a small spray with nonstick spray to be on the extra safe side.
- Measure the flour: Use the spoon and level technique so that your cupcakes stay moist and fluffy. When too much or too little flour is added, the texture can become dense or dry.
- Use a toothpick: Test to see if the cupcakes are done by sticking a toothpick in the center. If it comes out clean, they are ready. If there is batter residue on the toothpick, bake for a few more minutes and check again.
- Let cool: Let the cupcakes cool completely before frosting. The frosting won’t hold its shape if you pipe it on top while the cupcakes are still warm.
5 star review
“They came out delicious!! They had great flavor and the icing was the perfect amount of sweetness.”
– Allison
Decorating Carrot Cake Cupcakes
To frost the perfect cupcakes, I like to use a 1M star tip or 2A round tip with a piping bag. To keep it simple, spoon the frosting into a zip-top bag and then snip off one of the corners for piping.
Once the cupcakes are frosted, feel free to sprinkle on some chopped nuts, toasted shredded coconut, and cinnamon, or add a drizzle of caramel sauce. For a fun touch, add a candy carrot on top!
Recipe FAQs
I used oil in these carrot cake cupcakes as it adds moisture and results in a tender crumb with a spongy texture. While butter does add rich flavor, oil is best for a tender cupcake.
Yes! To save time, you can buy the pre-shredded carrots. Just make sure to pulse them in a blender a few times. You want the pieces to be thin and small, but not pureed. You can also use a food processor to shred your own carrots.
Usually, this happens when the temperature is too high or even too low. If any of your ingredients are out of date or expired, they may not work as well as fresh ingredients.
Storing and Freezing
- Store: To store frosted cupcakes, simply place them in an airtight container in the refrigerator. They will keep for about 2-3 days in the fridge.
- Freezing: If you’d like to freeze these cupcakes, make sure to freeze them unfrosted. They’ll keep in the freezer for up to 6 months. Let thaw overnight and then frost before serving.
Love cupcake recipes? Try this coconut cupcake, lemon raspberry cupcake, or lemon poppy seed cupcakes, next!
More Easter Dessert Recipes
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Carrot Cake Cupcakes
Video
Ingredients
Cupcakes
- 2 ½ cups all-purpose flour , spooned and leveled
- 1 ¼ teaspoons baking soda
- 1 ¼ teaspoons baking powder
- 1 ¼ teaspoons ground cinnamon
- ½ teaspoon fine sea salt
- 4 large eggs
- 1 ½ cups granulated sugar
- ½ cup light brown sugar , packed
- 1 cup vegetable oil
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 3 cups freshly grated carrots
Cream Cheese Frosting
- 8 ounce package cream cheese
- ½ cup butter , softened
- 4 cups powdered sugar , more as needed
- 2 teaspoon vanilla extract
Instructions
Cupcakes
- Preheat oven to 350°F. Line cupcake pan with paper liners and set aside.
- Whisk together the flour, baking soda, baking powder, cinnamon and salt in a bowl. Set aside.
- In a large bowl, beat the eggs for 2-3 minutes. Add in sugar, oil, sour cream and vanilla and mix until combined.
- Slowly add in flour mixture and stir until combined. Fold in carrots.
- Fill cupcake liners 2/3 of the way full and bake for about 18-22 minutes, or until a toothpick comes out clean. Remove from oven and allow to cool.
Cream Cheese Frosting
- To make cream cheese frosting, simply beat together the cream cheese and butter. Slowly mix in the powdered sugar. Add in vanilla and mix until combined.
- Frost the cupcakes once cooled.
Notes
- Carrots: To save time, you can buy the pre-shredded carrots. Just make sure to pulse them in a blender a few times. You want the pieces to be thin and small, but not pureed. You can also use a food processor to shred your own carrots.
- Mix-in’s: Feel free to mix 1/2 cup pecans, walnuts, chocolate chips or raisins into the batter.
- Frosting: This recipe would also taste delicious with a classic buttercream, sour cream frosting or caramel cream cheese frosting.
- Storing + Freezing: Store in an airtight container in the refrigerator for up to 3 days. You may also freeze the unfrosted cupcakes for up to 6 months. Let thaw overnight and then frost before serving.
- Cake: Use my favorite carrot cake recipe to make a cake instead of cupcakes.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Cake + Cupcakes, Desserts, Easter, Freezer-Friendly, Nut-Free, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
LOVE those carrot pots! So stinkin’ adorable! These taste so amazing. Wonderful way to hide veggies! I might just try those carrot pots when I make them next time. The kids will sure love them!! <3
These were so moist and flavorful! We loved them and can’t wait to make them again!
They came out delicious!! They had great flavor and the icing was the perfect amount of sweetnesss
I’m so glad you enjoyed them! :)
Such an adorable idea for Easter! Definitely pinning this to make next month.
Obsessed with these cupcakes!
Everyone at my house loved it! Can’t wait to make it for Easter!
these are the best! carrot cake season is the best season
I will be making these for Easter! They look amazing!!
How far in advance can I make these/ how long do they keep?
You could make the cupcakes and keep them unfrosted for up to a week or up to 6 months frozen in the freezer. I would only recommend keeping them 2-3 days frosted. :)
Hello! Have you tried using this recipe to make a cake rather then cupcakes? Thanks!
I haven’t, but it should work great! :)
Super cute! How about using crushed oreo cookies as the earth instead of sprinkles?!
That is a fantastic idea!
Why not make these carrot cake cupcakes with ice cream cones dipped in orange food die – that way everything could be eaten – and there’s nothing to take back home?
Mmmm sounds amazing!
Love indeed, love the creative ideas.✌♥
Yummy – and so pretty! Pinned. :)
I saw those cute holders at target too! I bought 2 boxes :) :) The recipe looks yummy!
Oh how adorable! And perfect for the Easter bunny! :)
Super cute and yummy! Pinning :)
How cute and creative! Love this idea!