These Carrot Cake Cupcakes are a delightful blend of moist, spiced cake and creamy frosting, perfect for any occasion. Packed with grated carrots, they offer a subtle sweetness and a tender crumb that melts in your mouth. The warm hints of cinnamon and nutmeg create a cozy, aromatic flavor that feels like a hug in every bite. Ready in just 45 minutes, they’re a quick yet impressive treat to satisfy your sweet tooth or share with loved ones.
Topped with a velvety frosting, these cupcakes strike the perfect balance between rich and light. Each bite delivers a satisfying contrast of textures—soft cake meets smooth, decadent frosting. With only 219 calories per serving, you can indulge guilt-free while enjoying a burst of flavor and a touch of wholesome goodness. Whether for dessert or a midday pick-me-up, these cupcakes are sure to brighten your day.
Ingredients for Carrot Cake Cupcakes
- 1 ¼ cups (157 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar (packed)
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¾ cup (180 ml) avocado, vegetable, or canola oil (use your preferred neutral oil)
- 2 large eggs (room temperature)
- 1 ½ teaspoons vanilla extract
- 2 Tablespoons milk
- 1 ½ cups (170 g) grated carrots
- ½ cup (60 g) chopped walnuts or pecans (optional)
- 1 batch Cream Cheese Frosting (store-bought or homemade)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) and line a 12-count muffin pan with paper liners.
- In the bowl of a stand mixer (or a large bowl with an electric mixer), whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- Stir in the oil, then add the eggs one at a time, pausing to scrape down the sides of the bowl after each addition. Beat until the mixture is smooth and well-combined.
- Mix in the vanilla extract and milk until fully incorporated.
- Fold in the grated carrots and nuts (if using) until evenly distributed in the batter.
- Divide the batter evenly into the cupcake liners, filling each about ⅔ to ¾ full.
- Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.
- Cool completely on a wire rack before decorating with cream cheese frosting.
Perfect Pairings: Sauce and Topping Ideas
While cream cheese frosting is a classic choice, consider drizzling your carrot cake cupcakes with a caramel glaze or a maple cream cheese drizzle for a twist. For a lighter option, top with a dollop of whipped coconut cream and a sprinkle of toasted coconut flakes. These additions will elevate your cupcakes to the next level!
Smart Storage: Keep Them Fresh
Store your carrot cake cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If frosted, let them chill in the fridge to keep the frosting firm. For longer storage, freeze unfrosted cupcakes in a freezer-safe bag for up to 3 months—just thaw and frost when ready to serve!
Mix It Up: Recipe Variations
Experiment with different add-ins to customize your cupcakes. Swap walnuts for pecans or add raisins or shredded coconut for extra texture. For a tropical twist, replace some of the carrots with crushed pineapple (drained). These variations make the recipe your own!
Time-Saving Tips for Busy Bakers
To save time, grate your carrots using a food processor or buy pre-shredded carrots. You can also prepare the dry ingredients the night before and store them in a sealed container. When ready to bake, just mix and go—easy peasy!
Essential Equipment Guidance
For best results, use a stand mixer or hand mixer to ensure the batter is smooth and well-combined. A muffin scoop helps evenly portion the batter, and a toothpick is your go-to tool for checking doneness. These tools make baking a breeze!
Carrot Cake Cupcakes
Ingredients
- 1 ¼ cups all-purpose flour 157 g
- ½ cup granulated sugar 100 g
- ½ cup light brown sugar 100 g, packed
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¾ cups avocado, vegetable, or canola oil 180 ml
- 2 large eggs room temperature
- 1 ½ teaspoons vanilla extract
- 2 Tablespoons milk
- 1 ½ cups grated carrots 170 g
- ½ cup chopped walnuts or pecans 60 g, optional
- 1 batch Cream Cheese Frosting
Instructions
- Preheat oven to 350F (175C) and line a 12-count muffin pans with paper liners.
- In the bowl of a stand mixer (or in a large bowl using an electric mixer), whisk together flour, sugars, baking powder, baking soda, salt, cinnamon and nutmeg.
- Stir in canola oil. Add eggs, one at a time, pausing to scrape down sides of the bowl after each addition. Beat until well-combined.
- Stir in vanilla extract and milk.
- Add carrots and nuts (if using). and stir until combined.
- Evenly divide batter into cupcake liners, filling each ⅔-¾ of the way full. Transfer to oven and bake on 350F (175C) for 20 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Allow to cool completely before decorating with cream cheese frosting.