Moist Carrot Cake Cupcakes with Cream Cheese Frosting – Easy Spring Dessert Recipe
These Carrot Cake Cupcakes are perfectly spiced, ultra-moist, and topped with a velvety cream cheese frosting for the ultimate spring treat. Packed with fresh carrots, warm cinnamon, and crunchy walnuts, these cupcakes are simple to make, bursting with flavor, and beautifully decorated for any occasion.
Prep Time:
20 minutes
Cook Time:
20 minutes
Calories:
Approximately 320 kcal per cupcake
ingredients
For the Carrot Cake Cupcakes:
1 ½ cups (190g) all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
½ cup (120ml) vegetable oil
¾ cup (150g) granulated sugar
½ cup (100g) brown sugar, packed
2 large eggs, room temperature
1 tsp vanilla extract
1 ½ cups (150g) finely grated carrots (about 3 medium carrots)
½ cup (60g) chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
8 oz (225g) cream cheese, softened
½ cup (115g) unsalted butter, softened
3 cups (360g) powdered sugar
1 tsp vanilla extract
Pinch of salt
Optional Garnish:
Chopped walnuts or pecans
Mini carrot decorations
Directions
1. Prepare the Cupcake Batter:
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a large bowl, beat oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
Gradually mix in the dry ingredients until just combined.
Fold in grated carrots and chopped nuts (if using).
2. Bake the Cupcakes:
Divide batter evenly among the cupcake liners (fill about ⅔ full).
Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
3. Make the Cream Cheese Frosting:
In a large bowl, beat cream cheese and butter until smooth.
Gradually add powdered sugar, vanilla, and salt, beating until light and fluffy.
If frosting is too soft, refrigerate for 15–20 minutes before piping.
4. Frost & Decorate:
Pipe or spread frosting onto cooled cupcakes.
Garnish with chopped nuts or mini carrots.
Serve and enjoy!
Frequently Asked Questions
5 Frequently Asked Questions
1. Can I make these cupcakes ahead of time?
Yes! Store unfrosted cupcakes in an airtight container for up to 2 days, or freeze for up to 1 month. Frost before serving.
2. Can I omit the nuts?
Absolutely! The cupcakes are still delicious without them, or you can substitute raisins for added texture.
3. Why did my cupcakes sink in the middle?
Overmixing the batter or underbaking can cause sinking. Mix just until combined and check for doneness with a toothpick.
4. Can I use pre-shredded carrots?
Freshly grated carrots work best for moisture, but pre-shredded can be used if finely chopped.
5. How should I store frosted cupcakes?
Keep refrigerated in an airtight container for up to 3 days due to the cream cheese frosting.
Tools You'll Need
12-cup muffin tin
Cupcake liners
Mixing bowls
Whisk & spatula
Electric mixer
Piping bag & tip (optional)
Tips
Use room-temperature ingredients for a smoother batter.
Do not overmix—fold in dry ingredients just until combined.
For extra-moist cupcakes, add ¼ cup crushed pineapple (drained).
Chill frosting if it’s too soft for piping.
Allergy Information
Contains: Dairy (cream cheese, butter), Eggs, Gluten (flour), Nuts (optional)
Dairy-Free Option: Use vegan cream cheese and butter.
Gluten-Free Option: Substitute gluten-free 1:1 flour blend.
Conclusion
These Carrot Cake Cupcakes are a delightful twist on the classic cake—perfectly portioned, moist, and topped with a luscious cream cheese frosting. Whether for Easter, birthdays, or a sweet springtime treat, they’re sure to be a hit!
Try this recipe and share your beautiful creations with us! We’d love to see your decorated cupcakes—happy baking!
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