These carrot cake cupcakes with cream cheese frosting are incredibly moist thanks to freshly grated carrot. Top them off with my favorite thick and fluffy cream cheese frosting. These are a more decadent version of my much-loved carrot muffins, and will melt in your mouth with each bite!
Carrot cake cupcakes are one of my favorite ways to sneak some extra veggies into my diet. The delicate, moist crumb of the carrot cupcakes comes from the 3 whole carrots used in the recipe. With all those carrots, you surprisingly don’t even taste them! Instead, you get the warm spice from the cinnamon and the sweet tang from the cream cheese frosting.
The base of these carrot cupcakes comes from my favorite carrot muffin recipe. Don’t just take my word for it – click through to read some of the reviews from people who enjoyed the recipe for themselves. This incredibly moist, delicate cake is made with oil instead of butter to give it a tender, light crumb. I use an equal amount of white and brown sugar to add some extra moisture. Optional add-ins include chopped nuts or raisins according to your personal preference. You can keep it simple with just the carrots or give your cupcakes some crunch with these add-ins.
This carrot cake cupcake recipe is so easy to make. You simply sift your dry ingredients together, grate some carrots, beat together your wet ingredients in a mixer and then fold everything together. The trick to a light and fluffy cupcake is to not overmix your batter. To get the best carrot cake cupcakes, you’ll need to fold in by hand the carrots and flour mixture to ensure you don’t overmix everything. Pop them in the oven for 15-20 minutes, which gives you just the right amount of time to make my favorite cream cheese frosting.
Cream Cheese Frosting
Frosting is what elevates a simple muffin into a decadent cupcake. For these carrot cake cupcakes no shortcuts are taken – I top each cupcake with a swirl of my favorite cream cheese frosting (you can find the recipe here). The tangy cream cheese combined with butter and powdered sugar gives these carrot cupcakes a fluffy frosting. Frosting is an added bonus and for anyone looking to cut down calories, these cupcakes are absolutely delicious without the frosting.
It’s important that you use the block style cream cheese and not the spreadable, whipped ones. You will need a mixer to beat the cream cheese and butter into a light topping. The frosting needs to be mixed thoroughly until it is fluffy and smooth.
Assembling the Carrot Cake Cupcakes
To make the absolute best carrot cake cupcakes with cream cheese frosting your cupcakes need to be cooled before you frost them. You can store the frosting in the refrigerator for up to 3 days, bringing it to room temperature and whisking by hand until smooth and spreadable. Yop each cupcake with the frosting, decorating with nuts if desired. The cupcakes can be stored in an airtight container in the refrigerator for up to 4 days.
These carrot cake cupcakes are some of the most tender, moist cupcakes you’ll ever have. Enjoy them as a sweet treat with a hidden boost of veggies. You’ll soon find yourself sneaking carrots into all your baked goods!
More Delicious Cupcakes:
- 1 cup (140g) all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light or dark brown sugar
- 1/2 cup (120 ml) canola oil (or vegetable, safflower)
- 1 teaspoon pure vanilla extract
- 180 g (about 2 large or 3 medium carrots, or 1 1/2 cups) grated carrots
- Cream Cheese Frosting
Preheat oven to 350°F/180°C. Line a muffin pan with muffin liners.
- In a large bowl sift together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
In a mixer bowl fitted with paddle attachment, or using a hand-held mixer, beat together eggs, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes. On low speed and with the mixer running, add oil slowly and beat until combined. Beat in vanilla extract until combined, then turn off mixer. Fold in carrots by hand until combined. Fold in flour mixture just until combined. Don’t overmix.
- Fill each liner ¾ full with batter. Bake for 15-20 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow muffins to cool completely on a wire rack.
Frost cupcakes with frosting once they've cooled.
- Frosted cupcakes can be kept in an airtight container in the refrigerator for up to 4 days. Bring them to room temperature before serving.